Christmas Cupcakes

Directions

• Preheat oven to 180 degrees.
• Divide mixture into two bowls and pour 1 cap full of food coloring into each bowl, mix until color is even.
• Line 12 muffin tins with a cupcake papers, place 1 heaped tablespoon into each. You don’t want to overflow the tins as you need each cupcake to rise level with the top of each cupcake tin.
• Bake for 12 minutes. Allow to cool on a wire rack.
• While cupcakes baking and cooling, make icing.  Melt chocolate and cream in a medium size bowl for 20 seconds at a time in microwave, stirring each time until melted.
• Add sifted icing sugar and beat with electric beaters until thick. Allow to cool slightly.
• Cut cupcakes in half horizontally. Spread 1/2 teaspoon of icing on a the top of a piece of cupcake (red), then top with a slice of alternate color cupcake(green), add another 1/2 teaspoon icing then top with final half of cupcake (red) 1 teaspoon icing to top then decorate with Christmas sprinkles.
• Repeat this until all cupcakes are decorated.
• Note: Make SAHM Sandcake as per the recipe.
• Recipe Hints and Tips:
• Christmas Cupcakes are suitable for freezing for up to 3 months.
• You can also use a basic icing recipe