Scale

For the cupcakes batter:

2 ½ cups All-Purpose Flour

1 ½ cup granulated Sugar

2 teaspoons Unsweetened Cocoa Powder

1 teaspoon Baking Soda

½ teaspoon Salt

1 ½ cup Vegetable Oil

2 Eggs

½ cup Buttermilk

½ cup Sour Cream

2 teaspoons Vanilla Extract

1 teaspoon White Vinegar

Red Food Coloring

For the Buttercream Frosting:

1 cup Shortening

1 cup Butter, room temperature

6 cups Powdered Sugar

¼ cup Milk

Kelly Green Food Coloring

For the Toppings:

Black Piping Gel

M&M’s chocolate candies

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Preheat oven to 350 degrees. Line muffin pan with cupcake liners and set aside.
In a mixing bowl, whisk together all the dry ingredients.
Pour dry ingredients into a large mixing bowl, add in wet ingredients and mix with an electric mixer on low until all ingredients are combined.
Add in red food coloring to your liking, I used about 2 teaspoons.
Scoop batter into cupcake liners, filling 2/3 full.
Bake in preheated oven for 18-20 minutes, or until the tops spring back when you touch.
Allow cupcakes to cool completely before frosting.
To make the frosting: In a mixing bowl, beat together, shortening and butter until it has reached a creamy smooth consistency.
Slowly, add in a cup of powdered sugar at a time.
Once frosting has thickened add in milk and continue to mix until you have reached the desired consistency.
Add in green food coloring to your liking.
To decorate the cupcakes: Grab a large round frosting tip and a piping bag. Add frosting to your bag.
In a slow swirl movement add frosting to your cupcake. I create 3 swirls to have the look of a tree.
Next, add a thin line of black gel around to create string of lights.
Add, M&Ms to look like Christmas lights.
Serve and enjoy!