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How to Make Sophie and Katherine’s Cupcake Gingerbread House and Christmas Tree Centerpieces

posted: 12/01/16
by: TLCme
DC Cupcakes sisters Sophie and Katherine's take on holiday centerpieces is a sweet one!

See them create a gingerbread house you'll actually want to eat, and a Christmas Tree you can decorate in no time.

Inspired to make your own edible decorations? Check out the step-by-step directions, and famous cupcake and frosting recipes below!

Cupcake Gingerbread House Centerpiece

Materials:

  • Two 6 inch x 6 inch foam cubes
  • Toothpicks
  • 72 mini gingerbread cupcakes (cupcake recipe below)
  • 4 cups of vanilla buttercream frosting (frosting recipe below)
  • Large round piping tip
  • Open-star piping tip
  • Assortment of Christmas-themed candies (for decorations)


Directions:

  1. Place 6 toothpicks on the top of one of the cubes and cut one foam cube in half to make the triangular roof of the gingerbread house.
  1. Secure the roof of the gingerbread house on the other foam cube by pressing it into the toothpicks on top of the cube.
  1. Cover the surface of the foam house with mini gingerbread cupcakes by securing the cupcakes on the foam with toothpicks. Gently press each toothpick through the mini cupcakes into the foam and use a flat surface to press the toothpick all the way through the cupcake so that none of the toothpick is exposed on top.
  1. Using a frosting bag fitted with a large round piping tip, frost each cupcake on the roof of the gingerbread house with a signature swirl of vanilla buttercream frosting so that the roof looks like it is covered with snow.
  1. Frost the bottom three middle cupcakes on the front of the gingerbread house to make the door.
  1. Using a frosting bag of vanilla buttercream frosting fitted with an open-star piping tip, frost small stars of frosting (using short bursts of pressure) along the top of the roof, and along each side of the house, so that no foam is exposed.
  1. Frost small stars of frosting on the front, back and sides of the house to create windows.
  1. Decorate the roof, door, and windows of the gingerbread house with an assortment of Christmas-themed candies!
  1. Place on a cake stand or serving platter and display as a beautiful holiday centerpiece!

 

Georgetown Cupcake Mini Gingerbread Cupcakes Recipe

Makes 72 mini cupcakes

Ingredients:

  • 8 1/4 cups all-purpose flour
  • 9 tablespoons ground ginger
  • 6 teaspoons baking soda
  • 4 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoon ground cloves
  • 1 1/2 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 3 3/4 sticks of unsalted butter
  • 3 cups packed dark brown sugar
  • 9 large eggs, at room temperature
  • 3 3/4 cups molasses
  • 3 cups hot water

Directions:

  1. Preheat the oven to 350 degrees F. Line 3 mini cupcake pans with 24 paper baking cups each.
  1. Sift together the dry ingredients, except for the brown sugar, in a large bowl and set aside.
  1. Cream together butter and brown sugar in the bowl of a stand mixer or in a bowl with a handheld electric mixer on high speed, 3 to 5 minutes, or until light and fluffy. Add the eggs one at a time, beating slowly after each addition. Add the molasses, mixing until well incorporated.
  1. Add one third of the dry ingredients and one third of the water and mix thoroughly. Repeat. Stop to scrape down the bowl as needed. Add the last third of the dry ingredients and one third of the water, and mix thoroughly.
  1. Scoop the batter into the cupcake pan using a standard-size ice-cream scoop.
  1. Bake at 350 degrees F for 12 to 14 minutes (start checking at 10 minutes) or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.


Georgetown Cupcake Vanilla Buttercream Frosting

Ingredients:

  • 16 tablespoons unsalted butter
  • 4 cups sifted confectioners' sugar
  • 1 teaspoon milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Directions:

Place all ingredients in the bowl of a stand mixer or hand-held electric mixer. Beat until well combined or until the frosting is light and fluffy.

Festive centerpieces
DC Cupcakes

Cupcake Christmas Tree Centerpiece

Materials:

  • 12 inch foam cone
  • toothpicks
  • 72 mini vanilla cupcakes (cupcake recipe below)
  • 4 cups of green-tinted vanilla buttercream frosting (frosting recipe below)
  • large round piping tip
  • assortment of Christmas-themed candies (for decorations)


Directions:

  1. Cover the surface of the foam cone with mini vanilla cupcakes by securing the cupcakes on the foam with toothpicks.
  2. Gently press each toothpick through the mini cupcakes into the foam and use a flat surface to press the toothpick all the way through the cupcake so that none of the toothpick is exposed on top.
  3. Using a frosting bag fitted with a large round piping tip, frost each cupcake on the cone with a signature swirl of green-tinted vanilla buttercream frosting.
  4. Decorate the frosted Christmas tree with an assortment of Christmas-themed candies! 5. To create "garland", line up similar candies in wavy patterns around the cone.
  5. Place on a cake stand or serving platter and display as a beautiful holiday centerpiece!


Georgetown Cupcake Mini Vanilla Cupcakes

Makes 72 mini cupcakes

Ingredients:

  • 7 1/2 cups flour
  • 7 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3 sticks unsalted butter
  • 5 1/4 cups sugar
  • 6 eggs
  • 6 3/4 teaspoons vanilla extract
  • 3 3/4 cups milk

Directions:

  1. Preheat the oven to 350 degrees F. Line 3 mini cupcake pans with 24 mini paper baking cups each.
  2. Sift together the flour, baking powder, and salt in a bowl, and set aside.
  3. In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar on medium speed until light and fluffy, approximately 3 to 5 minutes.
  4. Add the eggs one at a time, mixing slowly after each addition.
  5. Combine the vanilla and milk in a large liquid measuring cup.
  6. Add one third of the flour mixture to the butter mixture, then gradually add one third of the milk mixture, beating slowly until well incorporated. Add another third of the flour mixture, followed by another third of the milk mixture.
  7. Stop to scrape down the bowl as needed.
  8. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds full. 10. Bake for 13 to 15 minutes
  9. (start checking at 10 minutes) or until a toothpick inserted into the center of a cupcake comes out clean.
  10. Transfer the pans to a wire rack to cool completely.

Georgetown Cupcake Green-Tinted Vanilla Buttercream Frosting

Ingredients:

  • 16 tablespoons unsalted butter
  • 4 cups sifted confectioners' sugar
  • 1 teaspoon milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 teaspoon no-taste green food coloring

Directions:

Place all ingredients in the bowl of a stand mixer or hand-held electric mixer. Beat until well combined or until the frosting is light and fluffy.

Katherine decorating a gingerbread cupcake house
TLC