Snow-topped Holly Cakes Recipe

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a large bowl, combine the flour, granulated sugar, baking powder, and salt.

In a separate bowl, whisk together the melted butter, milk, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients and stir until just combined.

Divide the batter evenly among the cupcake liners, filling each about 2/3 of the way full.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

In a small bowl, whisk together the powdered sugar and water until smooth.

Once the cupcakes have cooled, drizzle the powdered sugar glaze over the tops.

To create the holly decoration, tint a small amount of the glaze with green food coloring and use a piping bag or zip-top bag with the corner snipped off to pipe small leaf shapes onto the cupcakes.

Place a red cinnamon candy in the center of each “holly leaf”.

Allow the glaze to set before serving.