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Export 11 ingredients for grocery delivery
Step 1
Heat oven to 350F and line your cupcakes tins with papers. Sift the flour, baking soda, baking powder, salt, and cocoa powder into a large bowl then whisk together and set aside.
Step 2
Cream the butter and Truvia® Sweet Complete™ All-Purpose Sweetener for 2 minutes on high. Scrape the bowl down then add the vanilla and eggs one at a time while mixing on medium. Beat in the sour cream and scrape down once more then add the milk and mix on low until combined.
Step 3
Transfer the flour mixture to your mixing bowl and mix on low until combined. Use a spatula to finish the batter off, mixing in and stray pockets of flour, milk etc.
Step 4
Fill your cupcake papers up 2/3 the way up and bake at 350F for about 22 minutes or until the centers are springy to the touch.
Step 5
Beat the room temperature butter, salt, and Truvia® Confectioners sweetener on high for about 5 minutes or until light and fluffy then pour in 1-3 tbs cream or milk to achieve the desired consistency.
Step 6
Divide the frosting into the desired number of bowls and color each batch using food coloring. I made red, green, and yellow frostings as well as a small batch of gold. It's always a good idea to leave some frosting uncolored to use for contrast or to lighten a colored batch.
Step 7
Use a spatula to cover the tops of the cooled cupcake with frosting.
Step 8
Pour colored sanding sugars onto small plates then invert the cupcakes onto the sugar and press gently so the buttercream is covered. I used a medium round tip to pipe the tops of the ornaments with frosting I had tinted with gold lusted dust. Pipe additional decorations on top if desired and apply sugar pearls, crushed candy canes, and colorful candies for added interest.
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