-In a separate bowl using an electric mixer, beat the butter, shortening and sugar until it is light and creamy.
-Add the egg, vanilla, red velvet extract, and red gel food coloring.
-Mix well.
-Add flour and buttermilk, ½ of each at a time, mix until completely combined.
-Spoon the batter into the lined cupcake tins until ⅔'s filled.
-Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
-Cool for 10 minutes.
-Remove from cupcake tins to a wire rack until totally cooled.
Frosting Directions:
-Cream the butter and powder sugar until it looks light and creamy.
-Add the peppermint extract. Stir to mix well.
-If it doesn't cream add several drops of the heavy whipping cream until it creams.
-Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then..
- Add more powder sugar ½ C at a time. Mix well.
-If ready scoop the frosting into a pastry bag with a large tip.
-Twist the open end of the pastry bag to push the frosting to the tip.
-Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
- Cut the green gum candy rounds into half.
-Place the green gum candy halves on top of the cupcake to look like the green leaves of the holly.
-Add the 3 red M&M's on their sides in a triangle shape for the berries.
-You can refer to the picture of the cupcake for more direction of the placement of the holly and berries.