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Cupcakes are a quick and easy alternative to the usual Christmas cake and puddings. Whether you are making them as an edible present or as the center piece at Christmas dinner, cupcakes are a great way to make this holiday season more interesting.
So from snowy white icing to Christmas tree-shaped toppers, subscribetofashion.com has rounded up some of America’s favorite cupcake recipes served during this fun-filled holiday. Now, you will never go out of style in fashion or food this holiday season.
Preheat oven to 325 degrees. Line 14 cups of 2 standard (12-cup) muffin tins with foil liners. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Let cool completely. Sift flour, baking powder, and salt into a bowl; set aside.
Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 5 minutes. Reduce speed to low. Mix in buttermilk and vanilla. Add flour mixture in 3 batches, alternating with the eggs and yolk. Add melted chocolate; mix until smooth.
Put batter into liners, filling about one-third full. Bake until a cake tester comes out clean, about 12 minutes. Let cool in tins on wire racks.
Assemble the cupcakes: Spread a thin layer of frosting on each cupcake. Using a 2 1/2-inch ice cream scoop dipped in hot water, place a smooth mound of frosting on top of each cupcake. Sprinkle with sanding sugar. Let stand until frosting is set, about 3 hours. Cupcakes can be stored in single layers in airtight containers at room temperature up to 1 day.
Preheat oven to 350 degrees. Line 10 jumbo muffin tins with paper baking cups, and set aside. In a small saucepan, bring 1 cup water to a boil. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.
In an electric mixer fitted with the paddle attachment, cream the butter until light. Beat in the brown sugar until fluffy, 1 to 2 minutes. Beat in the molasses, baking-soda mixture, and flour mixture. Beat in the eggs.
Fill the cupcake papers three-quarters full; making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 30 minutes. Let cupcakes cool a few minutes, and then transfer to a wire rack to cool completely before decorating.
Preheat oven to 325 degrees. Invert two 9 1/2-by-3-inch disposable round foil baking pans. Using a craft knife or a paring knife, cut six X shapes in bottom of each, spacing them evenly, to make 1 1/2-inch openings. Fit a waffle cone snugly into each opening, standing the cones upright. Line each cone with parchment paper, and then place a dried bean or a hazelnut in bottom to prevent batter from leaking. Place pans and cones on parchment-lined baking sheets. Line a 12-cup mini-muffin tin with paper liners.
Whisk together cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Whisk together eggs, warm water, buttermilk, oil, and vanilla in a medium bowl. With a mixer on low speed, gradually add egg mixture to flour mixture, beating until just combined. Raise speed to medium, and beat for 3 minutes. Carefully pour batter into cones, filling two-thirds full each. Spoon 1 1/2 tablespoons batter into each muffin cup (these will be the tree bases).
Bake until a skewer inserted into center of cake comes out clean, 15 to 18 minutes for cupcakes and 35 minutes for cones. Let cakes cool on a wire rack for 15 minutes. Remove cakes from cones and parchment. Let cool completely on the rack. (Cakes can be wrapped in plastic and stored at room temperature for up to 3 days before assembling.)
If necessary, use a serrated knife to trim top of each cupcake to create a flat surface. Place a dab of frosting on top of each cupcake, and position a cone cake on top. Place frosting in a pastry bag fitted with a small star tip (such as Ateco #19) and pipe frosting decoratively all over tree. Sprinkle with sanding sugar. Top each tree with a mini gingerbread star, if desired. Trees can be refrigerated, uncovered, for up to 6 hours before serving.
Bring the brandy up to the boil on the hob then remove and add the cranberries. Cover with a lid and leave for one hour.
Meanwhile, put the dry ingredients into a mixing bowl – flour, sugar, baking powder, cocoa and butter (treat butter as ‘dry’ for our purposes). Mix until you have an even sandy consistency.
Measure out the milk in a jug, add the egg and vanilla and whiskwell. Drizzle into the flour whilst mixing, until you have a smooth batter/mixture.
Add the chocolate chips and drained cranberries and mix in briefly without bashing into pieces, reserving the brandy for later. Spoon evenly into 12 cupcake cases and bake at 170°C for 20 minutes until they bounce back when touched. Cool on a wire rack. At this point you can store in a tightly-sealed container for up to four days and decorate later.
In the meantime make the icing by mixing all the ingredients together for several minutes until light and fluffy. Pour in 10-20ml of your cooking brandy into the icing depending on the consistency – you should aim for something that holds its shape without being too stiff.Pipe the icing on top of the cakes using a reusable piping bag and large star nozzle.
To decorate, roll out a small amount of white fondant and cut with a circular cutter about 5cm in diameter. Place with on top of your icingallowing folds to appear like a table cloth around the sides.
Roll out some dark green fondant, and either cut out three holly leaves if you have a cutter or mold three leaves if you do not. Place these on your fondant with a dab of a damp paintbrush.
Roll three red berries from your red fondant and stick on top with the damp paintbrush to finish.
Place 36 paper baking cups in muffin pans. Put batter evenly into paper cups, filling two-thirds full. Bake at 350° for 18 minutes or until a wooden pick inserted in center of cupcake comes out clean. Remove cupcakes from pan, and let cool completely on wire racks.
Melt white chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total). Stir until smooth, and spread in a 1/4-inch-thick layer on a foil-lined baking sheet. Sprinkle evenly with peppermint candy. Chill 30 minutes or until firm. Remove from baking sheet, and chop.
Spread cupcakes evenly with Vanilla Buttercream Frosting; sprinkle evenly with chopped candy mixture.
Heat the oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups or spray with cooking spray.
Make and bake cake as directed on box for cupcakes, using water, oil and egg whites. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
In large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 3 tablespoons milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Frost the cupcakes generously.
Create ornament designs using assorted candies. Use top of candy cane to create a “hook” on each cupcake.
Preheat the oven to 375. Film the inside of the muffin/cupcake cups with nonstick cooking spray. Set aside.
Sift the flour, baking soda, salt, and nutmeg onto a sheet of waxed paper.
Cream the butter in the large bowl of a freestanding electric mixer on moderate speed for 3 minutes. Add half of the superfine sugar and beat for 1 minute; add the balance of the superfine sugar and beat for 2 minutes longer. Beat in the eggs, one at a time, mixing for 45 seconds after each addition. Blend in the vanilla extract. Scrape down the sides of the mixing bowl frequently with a rubber spatula to keep the batter even textured.
On low-speed, alternately add the sifted mixture in three additions with the sour cream in two additions, beginning and ending with the sifted mixture. The batter will be smooth, moderately thick, and buttercream-like. On low speed, blend in the coconut.
Divide the batter among the prepared muffin/cupcake cups, mounding it slightly in the center.
Bake the cupcakes for 30 to 35 minutes, or until risen and completely set. When baked, a wooden pick inserted in the center of a cupcake will withdraw clean.
Cool the cupcakes in the pans on racks for 15 minutes. Carefully remove the cupcakes to cooling racks. Cool completely.
Using a flexible palette knife, spread the frosting as thickly as possible on top of the cooled cupcakes, making a thick 2-inch cap on top. Sprinkle the frosted surfaces of the cupcakes with the coconut. Refrigerate any cupcakes not served within 2 hours.
Pre-heat the oven to 350˚.In a medium bowl (or a bowl of a stand mixer) combine butter and sugar, beat until light and fluffy- about 3 minutes. Add in eggs; continue to beat until incorporated, scrapping down as needed. Add ⅓ of the dry ingredients followed by half of the milk and rum. Beat until just combined. Scrape down sides and repeat. Add remaining flour and mix until batter is combined- don’t over mix.
Divide batter into 12 cupcakes and bake for 18-20 minutes or until cupcake springs back when pressed. Remove from pan and let cool.
Once cupcakes are cool, beat butter until it is soft. Add in powdered sugar 1 cup at a time. Once frosting starts to come together, add in eggnog as needed to achieve a spreadable consistency (you don’t want the butter cream too soft or too firm.) Pipe onto cupcakes (I used a large bag with a drop flower tip-2c) and sprinkle with cinnamon.
To prepare the White Cake, preheat oven to 350 degrees. Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
Combine flour, baking powder, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts.
Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.
Bake for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
To prepare frosting, beat cream cheese, butter, and peppermint extract at medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. This makes 6 cups.
To fill cupcakes, insert the end of a wooden spoon or dowel into the center of the cupcake to make a hole. Fill a zip-top plastic freezer bag with filling or frosting. Use scissors or kitchen shears to snip about 1/4 inch from one corner of the bag; insert bag into the hole in the cupcake. Squeeze gently until filling comes to the top of each cupcake.
Frost each cupcake.
Prepare and bake cake mix according to package directions for cupcakes. Cool for 10 minutes; remove from pans to wire racks to cool completely.
Place 2/3 cup frosting in a small bowl; tint with red food coloring. Set aside 3 tablespoons white frosting for decorating. Cover two-thirds of the top of each cupcake with remaining white frosting. Frost the rest of cupcake top with red frosting for hat. Place reserved white frosting in a small heavy-duty re-sealable plastic bag; cut a 1/4-in. hole in one corner.
On each cupcake, pipe a line of frosting to create fur band of hat. Press a marshmallow on one side of hat for pom-pom. Under hat, place two chocolate chips for eyes and one Red Hot for nose. Gently press coconut onto face for beard.
Heat the oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
Bake and cool completely as directed on box for cupcakes.
Frost the cupcakes with frosting, reserving 1 tablespoon frosting. Place one apricot half on each side of cupcakes for ears. Cut each fruit snack into 4 triangles. Place one triangle on top of each cupcake, folding pointed end over to form hat. Attach 1 gumdrop half to pointed end of each hat using reserved frosting. Use remaining gumdrop halves for nose, and chocolate chips for eyes. Pipe the mouth with red decorator frosting. Store loosely covered.
Preheat oven to 350 degrees F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar, brown sugar, baking powder, salt, and baking soda until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in the cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.
Shape dough into twenty 1 3/4-inch balls. Place balls 2 inches apart on ungreased cookie sheets.
Bake for 9 to 11 minutes or until edges are just firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and let cool.
Line a baking sheet with waxed paper. Place cooled cookies on prepared baking sheet. In a medium microwave-safe bowl, microwave candy coating on 50% power for 2 1/2 to 3 minutes or until melted and smooth, stirring every 30 seconds. Spoon melted coating over each cookie to cover cookie and resemble melted snow. While coating is still tacky, add a peanut butter cup for a top hat and decorate with sprinkles or other candies to resemble snowman faces (If using frosting to make snowman faces, add it when the candy coating is dry.) Let stand until set.