all purpose flour
Swiss meringue butter cream
diced, room temp
Mix all dry ingredients in a bowl, and the wet ones in another.
Combine the two bowls.
Bake in muffin tin in 180ºC for 20-25min.
Mix egg whites, salt and sugar in a mixing bowl.
Place the bowl over the double boiler. Mix until sugar dissolves completely.
Attach the bowl into your stand up mixer, and using the whipping attachment, whip the meringue.
Change to “K” attachment and start adding butter. You should get a smooth, and fluffy cream. Add Bailey’s and whip until incorporated.
Divide your cream into two separate bowls, and color one of them green and the other red.
Decorate your cupcakes. For the poinsettia flowers, I used Wilton no. 366 and for the leafs Wilton no. 67. For the wreath, I used Wilton no. 67 and no. 03 for the berries.