Christmas cupcakes recipes

Christmas Sugar Cookie Cupcakes

Ingredients

  • 1 cup butter, soft
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups sour cream

Instructions

  1. Preheat oven to 350 degrees
  2. In a bowl, combine the dry ingredients; flour, baking soda, baking powder, and salt
  3. In a large bowl, cream together the butter and sugar
  4. Add the eggs one at a time
  5. Add vanilla and mix well
  6. Add the flour mixture, alternating with the sour cream
  7. Mix well, the batter will be thick
  8. Fill cupcake liners with about 1/3 cup batter
  9. Bake at 350 degrees for 20 – 25 minutes or until a toothpick comes out clean
  10. Cool and frost
  11. Add decorated sugar cookie if desired

source Hoosier Homemade

 

Hot Cocoa Cupcakes Recipe

Ingredients

Cupcakes:

  • 1 cup sugar
  • 1 cup brown sugar {unpacked}
  • 1 3/4 cup Ultragrain Flour
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup oil
  • 1 cup milk
  • 2 teaspoons vanilla
  • 1 cup boiling water

Marshmallow Frosting:

  • 1 {8 oz} container Cool Whip or other whipped topping
  • 1 {8 oz} jar of Marshmallow Fluff {in the baking aisle near the marshmallows}
  • 1/4 – 1/2 cup powdered sugar {depending on how sweet you want it and how thick you want your frosting}

Instructions

Cupcakes

  1. Preheat oven to 350 degrees and fill cupcake pan with liners
  2. In a large bowl, sift dry ingredients
  3. Add eggs, milk, oil and vanilla, mix well
  4. Carefully add the boiling water, beat slowly – the batter will be very runny, but don’t worry, it will bake up fine
  5. Add batter to a measuring cup to make filling liners easier or you can use a ladle
  6. Bake at 350 degrees for 20 – 25 minutes or until a toothpick inserted comes out clean
  7. If you want to bake cupcakes in a glass or mug, just make sure they are oven safe, spray the inside with non-stick cooking spray and adjust baking time according to the size of your mug.

Frosting

  1. Beat together Cool Whip and Marshmallow Fluff
  2. Gradually add powdered sugar and beat until fluffy
  3. Fit a decorator bag with a Giant Round Tip and fill with Marshmallow Frosting
  4. Pipe onto cooled cupcake and decorate

source Hoosier Homemade

 

Melting Snowman Cupcakes

Ingredients

  • Cupcakes; baked and cooled
  • White Buttercream Frosting
  • Decorator Bag and Giant Round Tip
  • Orange Starburst
  • Mini Chocolate Chips
  • Fruit Roll-ups
  • Various candies for the hats

Instructions

  1. Snow – Melt frosting in microwave about 15 seconds, you want it smooth and a little runny, but not too runny. Spoon a couple teaspoons of frosting into the middle of the cupcake, with the back of your spoon, carefully push the frosting into place making it look like it is melting over the edge. I made 4 piles (spots) of snow.
  2. Snowman head – Fit your decorator bag with a giant round tip, and add white frosting. If you don’t have a decorator bag, or the tip, you can use a ziploc bag or even a marshmallow. Pipe on a round ball of frosting. Smooth it out with your fingers, if needed.
  3. Nose – Unwrap an orange Starburst and soften in the microwave for about 15 seconds. I cut 6 noses from 1 Starburst, then roll the candy into a carrot shape, making one end pointed.
  4. Eyes – Use 2 mini chocolate chips for the eyes. Placing them in with the pointed side into the frosting, so the round edge shows.
  5. Scarves – Cut thin strips of Fruit Roll-ups for the scarves. Cut a little wider strip and “fray” the end by cutting it 3 or 4 times.
  6. Buttons – Use various candies for the buttons, I used mini jaw breakers.

source Hoosier Homemade

 

Holly-Jolly Cupcakes

Ingredients

  • White sparkling sugar
  • Red and green M&M’s Minis $
  • Candy spearmint leaves
  • Red sprinkles or nonpareils $
  • Red licorice ropes

Preparation

Holly Cupcakes:

  1. Dip cupcake edges in sparkling sugar.
  2. Place 3 spearmint leaves and 3 red M&M’s Minis on each cupcake.

Wreath Cupcakes:

  1. Place green M&M’s Minis around edge of each cupcake in 2 rows. Scatter a few red sprinkles or nonpareils around Minis.
  2. Press licorice rope into a bow shape and place on each cupcake.

source myrecipes

 

Winter Fantasy Cupcakes

Ingredients

  • 1 to 2 cans vanilla frosting (16 ounces each)
  • Cupcakes of your choice

SNOWMEN:

  • Coarse sugar
  • Chocolate wafers
  • Semisweet chocolate chips and miniature semisweet chocolate chips
  • Orange candy slices
  • Additional vanilla frosting
  • Blue food coloring, pearl dragees, blue jumbo diamond sprinkles and edible glitter, optional

Directions

Frost cupcakes, reserving some frosting for decorating as desired.

For snowmen cupcakes

  1. Dip the top of each cupcake in coarse sugar; gently shake off excess sugar. For stovepipe hats, microwave chocolate wafers for a few seconds to slightly soften as needed. Use a serrated knife to cut two narrow strips from opposite sides of each wafer. (Large center piece will form crown of hat; one strip will form the brim.)
  2. Add chips and mini chips to cupcake to form eyes and mouth. Cut a small piece of orange slice to form the nose.
  3. Stick brim of hat, rounded side up, into top of cupcake; insert hat crown into the top edge. Secure with additional frosting. Color frosting if desired; place in a resealable plastic bag. Cut a small hole in corner of bag. Pipe a decorative hat band; add dragees and sprinkles if desired. Sprinkle cupcakes with glitter if desired. Yield: varies.

source tasteofhome

 

Chocolate Santa cupcakes

Ingredients

  • 3 tbsp cocoa powder
  • 3 tbsp boiling water
  • 150 g butter, softened
  • 150 g caster sugar
  • 3 eggs, beaten
  • 150 g self-raising flour, sifted
  • 1 tbsp milk
  • For the Santa legs:
  • 300 g natural marzipan
  • black and red food colouring
  • icing sugar, for dusting
  • For the frosting:
  • 200 g butter, at room temperature
  • 250 g icing sugar, plus extra for dusting
  • 1 tsp vanilla extract
  • 1 tbsp milk

Method

  1. Preheat the oven to 180C/160C fan/ gas 4.
  2. Put the cocoa powder in a bowl, then gradually stir in the boiling water until you have a smooth, thick paste. Leave to cool.
  3. Cream together the butter and sugar until light, fluffy and pale.
  4. Gradually mix in the beaten egg alternating with the flour and cocoa mix until everything is incorporated. Finally, stir through the milk.
  5. Place 12 paper cupcake cases into a muffin tin and divide the mixture between them.
  6. Bake for 15-20 minutes until springy to the touch. Remove from the oven and cool on a wire rack.
  7. For the Santa legs: add red food colouring to three quarters of the marzipan and knead until it is evenly coloured. Dust the surface with a little icing sugar if the marzipan gets sticky. Now use the black food colouring to colour three quarters of the remaining marzipan. Leave the last part natural.
  8. Roll the red marzipan into one long sausage, around a centimetre thick, and then cut into 24 legs. Next roll the natural marzipan into 24 pea sized balls and flatten them into little round disks just over a centimetre in size and press onto the tops of the legs. If they don’t stick very well, you can use a little water to help you. Finally, shape the black marzipan into 24 feet and press these onto the tops of the disks. Leave to one side until needed.
  9. For the frosting: In a mixing bowl beat the butter with a spoon or spatular until smooth, then start to sift in the icing sugar, stirring regularly. Add the vanilla extract and milk. The frosting should be light and creamy.
  10. Once the cupcakes are totally cool, peel off the cases and slice the cakes into three pieces. Then sandwich the pieces back together with frosting, making sure that it oozes out of the sides slightly.
  11. Spread more frosting onto the tops of the cakes so that it hangs over the edges slightly like snow, then sprinkle with icing sugar and place the Santa legs on top, pushing them in a little.

source http://uktv.co.uk

 

 Christmas tree cupcakes

 

Ingredients

  • 150 g butter, softened
  • 150 g caster sugar
  • 3 eggs, beaten
  • 150 g self-raising flour, sifted
  • 1 tsp vanilla extract
  • 1 tbsp milk
  • For the frosting
  • 200 g butter, at room temperature
  • 250 g icing sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk
  • green food colouring
  • To decorate:
  • silver balls, sugar stars or hundreds and thousands

Method

  1. Preheat the oven to 180C/160C fan/ gas 4.
  2. Cream together the butter and sugar until light, fluffy and pale.
  3. Gradually mix in the beaten egg alternating with the flour to stop the mix from curdling. Finally, stir through the vanilla extract and milk.
  4. Place 12 paper cupcake cases into a muffin tin and divide the mixture between them.
  5. Bake for 15-20 minutes until golden and springy to the touch. Remove from the oven and cool on a wire rack.
  6. For the frosting: in a mixing bowl beat the butter with a spoon or spatular until smooth, then start to sift in the icing sugar, stirring regularly. Add the vanilla extract and milk. The frosting should be light and creamy.
  7. Mix your green food colouring into the icing to give an even green colour.
  8. Once the cupcakes are totally cool, pipe the icing onto them starting from the outside of the cake and working into the centre to create tall Christmas trees. Decorate with silver balls, stars or hundreds and thousands then allow to set for at least 30 minutes so that the icing has a slightly crispy finish.

source Good Food Channel

 

Almond angel cupcakes

Ingredients

  • 150 g butter, softened
  • 150 g caster sugar
  • 1 orange, grated zest only
  • 3 eggs, beaten
  • 100 g self-raising flour, sifted
  • 50 g ground almond powder
  • 1 tsp vanilla extract

For the angels

  • 300 g marzipan
  • 24 silver balls
  • 12 jelly orange slice sweets
  • 1 tbsp icing sugar

For the frosting:

  • 200 g butter, at room temperature
  • 250 g icing sugar
  • 1 tsp vanilla extract
  • 1 tbsp freshly squeezed orange juice

To decorate:

  • edible glitter, (optional)

Method

  1. Preheat the oven to 180C/160C fan/ gas 4.
  2. Cream together the butter and sugar with the orange zest until light, fluffy and pale.
  3. Gradually mix in the beaten egg alternating with the flour and ground almonds to stop the mix from curdling. Finally, stir through the vanilla extract.
  4. Place 12 paper cupcake cases into a muffin tin and divide the mixture between them.
  5. Bake for 15-20 minutes until golden and springy to the touch. Remove from the oven and cool on a wire rack.
  6. For the angels: shape a third of the marzipan into 12 balls and press 2 silver balls into each for eyes. Shape the remaining marzipan into 24 wings.
  7. Pull the centre sections of the orange jelly slices out, and then cut the semi circular central parts in half so that you have two triangles. These are the angels hands, the curved parts are the halos.
  8. Mix the icing sugar with a drop of water to make a thick sticky paste and use this to attach the curved halos to the angels heads.
  9. For the frosting: In a mixing bowl beat the butter with a spoon or spatular until smooth, then start to sift in the icing sugar, stirring regularly. Add the vanilla extract and orange juice. The frosting should be light and creamy.
  10. Once the cupcakes are totally cool, pipe the icing onto them starting from the outside of the cake and working into the centre to create tall peaks. Place a head on the top of each, push the wings into the back and push the orange segment hands into place.
  11. Sprinkle with a little edible glitter, if desired.

source Good Food Channel

 

Twinkling star cupcakes

Ingredients

For the decorations

  • 250 g ready-to-roll white icing
  • claret and mint green edible paste food colouring
  • small silver coloured dragees
  • edible glitter, such as Disco white hologram by Edable Art

For the cupcakes

  • 115 g softened butter, cubed
  • 115 g golden caster sugar
  • 2 large eggs
  • 125 g self-raising flour
  • 25 g ground almonds
  • 1 tsp almond extract

For the icing

  • 250 g fondant icing sugar
  • claret and mint green edible paste food colouring

Method

  1. For the decorations: slice off a quarter of the ready-to-roll icing (wrap the rest to prevent it drying out) then colour one half of it pastel pink and one half pastel green. Wrap both colours in cling film.
  2. On a work surface lightly sprinkled with icing sugar, roll out the reserved white icing. Cut out 12 white stars using an 8cm diameter star cutter. (You will need to re-roll the trimmings.) Place a 3.5-4cm star cutter in the centre of one star and cut out a smaller star, so you have a large cut-out star and a smaller star. Repeat to give 12 cut-out and 12 smaller white stars. Keep re-rolling the trimmings to give you enough white stars.
  3. Press a few silver dragees into the smallest white stars and lay all the stars on a large board lined with baking parchment.
  4. Using a 5-5.5cm star cutter, roll out the pink and green icings and cut out 6 stars from each colour. Lay them by the white stars, brush each one with a little edible glitter, then leave them all to dry and firm up, about 11-2 hrs.
  5. For the cupcakes: preheat the oven to 180C/160C fan/gas 4 and line a 12-hole bun tin with silver paper cases.
  6. Tip the butter, sugar, eggs and flour into a large bowl and beat together with an electric hand mixer for 11-2 minutes until the mixture is light and well mixed. Using a large metal spoon, lightly fold in the ground almonds and almond extract.
  7. Divide the mixture between the paper cases and bake for 20 minutes until risen. Leave in the tin for a couple of minutes, then lift the cakes onto a wire rack and leave until cold.
  8. For the icing: stir about 2 tablespoons water into the fondant icing sugar to give a smooth, thickish icing. Remove half to a second bowl and colour one batch pastel pink and the other pastel green, using the edible food colourings. Spoon the icings over the cooled cakes so that the tops are almost covered and leave to set for a few minutes.
  9. Arrange one large white star, one medium coloured star (using pink stars on the green iced cakes, and green stars on the pink iced ones) then one small white star on top of each cupcake, securing with a little of the fondant icing if necessary.

source Good Food Channel

 

Christmas cupcakes

Ingredients

For the cakes

  • 280g self-raising flour
  • 175g golden caster sugar
  • 175g unsalted butter , very soft
  • 150g pot fat-free natural yogurt
  • 1 tsp vanilla extract
  • 3 eggs

For the frosting

  • 5g unsalted butter , softened
  • 1 tsp vanilla extract
  • 200g icing sugar , sifted

To decorate

  • natural green food colouring (for Christmas trees), sweets, sprinkles and white chocolate stars
  • milk and white chocolate buttons and natural colouring icing pens, available at Asda

Method

  1. Heat oven to 190C/170 fan/gas 5 and line a 12-hole muffin tin with cake cases. Put all the cake ingredients into a bowl and mix with a whisk until smooth. Spoon the mix into the cases, bake for 25 mins until golden and risen and a skewer comes out clean. Cool on a wire rack.
  2. For the frosting, beat the butter, vanilla extract and icing sugar until pale and creamy and completely combined. To make snowmen, reindeer and Christmas puddings, first spread the icing over the top of each cake. Then lay the chocolate buttons on top, slicing some buttons into quarters to make ears and hats. Finally, use icing pens for the details. For the Christmas tree, colour the icing with green food colouring and pipe onto the cakes using a star-shaped nozzle, decorate with sweets, sprinkles and white chocolate stars.

source GoodFood

 

Reindeer cupcakes

Ingredients

  • 175g butter
  • 165g caster sugar
  • 1 tsp natural vanilla extract
  • 2 eggs , at room temperature
  • 110g self-raising flour
  • 150g plain flour
  • 160ml buttermilk
  • 500g fondant icing coloured brown, 100g/4oz of it a paler brown
  • 50g fondant icing coloured red
  • 25g fondant icing coloured black
  • twigs or wire for the antlers and spaghetti for attaching the ears

Fort he Ganache

  • 140g chocolate , chopped
  • 75ml double cream

Method

  1. Heat oven to 180C/160C fan/gas 4. Line the holes of a 12-hole muffin tin with paper cases.
  2. Beat the butter, sugar and vanilla in a medium bowl using an electric mixer until light and fluffy.
  3. Beat the eggs into the butter mixture one at a time. Add half the sifted flours and half the buttermilk, and mix on low speed until just combined. Mix in the remaining flours and buttermilk.
  4. Divide the mix evenly among the paper cases. Gently smooth the tops (this will help the cupcakes to rise evenly).
  5. Bake for 25-30 mins or until lightly golden and cooked when tested with a skewer. Allow to stand for 5 mins in the tin before transferring to a wire rack to cool.
  6. To make the ganache, put the chocolate in a bowl, bring the cream to a simmer and pour it over the chocolate. Stir until smooth. Cool until firm.
  7. Ice the cupcakes with ganache, then with brown fondant icing. Use the rest of the colours for the ears, eye and nose. Attach ears to the head by pushing a 3cm piece of spaghetti a little way into the ear, then pushing the other end into the head. See below to download more detailed instructions. Remember to warn people that not every element of the decoration is edible!

source GoodFood

 

Ornament cupcakes

We like to call these ornaments our press-and-play project because there’s nothing tricky here. No frosting to pipe, no complicated candies to shape, no melting anything. They are as easy as frosting the cupcakes, rolling them in sugar, choosing fun candies, and then pressing them into place to make beautiful designs. It’s that easy. Make a batch for a holiday dessert or put them in gift boxes for a sweet party favor or holiday gift.

Ingredients

  • 8 Duncan Hines Red Velvet cupcakes baked in red paper liners
  • 8 Duncan Hines Red Velvet cupcakes baked in green paper liners
  • 8 Duncan Hines Red Velvet cupcakes baked in white paper liners
  • 2 cans (16 ounces each) Duncan Hines Creamy Home-Style Classic Vanilla Frosting
  • 1/2 cup each green, light green, red, yellow and white decorating sugars
  • 24 yellow spice drops
  • Black licorice laces, cut into 1 1/4 inch pieces
  • 24 thin pretzel sticks
  • 1 cup mini candy coated chocolates (e.g. Mini M&M’s)
  • Red hots or candy decors
  • Red licorice laces (e.g. Strawberry Peel n’ Pull)
  • Assortment of colored fruit chews and fruit leather (e.g. Laffy Taffy, Air Heads, Starburst, Fruit by the Foot)

Instructions

  1. Spoon 1/2 cup of the vanilla frosting into a ziplock bag; set aside.
  2. Place the colored sugars into separate small bowls. Spread the tops of cupcakes with the vanilla frosting to mound slightly. Roll the tops of the cupcakes into one of the different colored sugars and coat completely.
  3. Cut the black licorice laces into twenty four 1 1/2″ pieces. Poke a hole on either end of the spice drops with a toothpick. Bend the licorice laces in half and insert the ends into the flat side of the spice drop to make a loop. Insert an end of the pretzel stick in the rounded end of the spice drop. Press the spice drop assembly, inserting the pretzel stick all the way into the sugared cupcakes to make the top of the ornament.
  4. Flatten the fruit chews on a piece of wax paper with a rolling pin to a 1/8 thickness. Use clean craft scissors or regular scissors and cut the fruit chews and leather into decorative pieces. Arrange candy pieces on top of the cupcakes to make stripes and lines. Snip a small corner from the bag with the vanilla frosting and pipe dots randomly over the cupcakes and on top of the fruit chews. Press the candy coated chocolates into the frosting to secure.
  5. Place cupcakes in another paper liner and place into small boxes or serving platter.

source Duncan Hines

 

Christmas Cupcakes

Ingredients

  • 150 grams Butter at room temperature
  • 150 grams Golden Caster Sugar (Billington’s)
  • 3 Free Range Eggs (Happy Eggs) beaten
  • 125 grams Self Raising Flour (Allinson Nature Friendly)
  • 25 grams Cocoa Powder
  • 0.50 tsp Baking Powder
  • 0.50 tsp Mixed Spice
  • 50 grams Raisins

For the buttercream icing:

  • 50 grams Butter
  • 200 grams Icing Sugar (Silver Spoon Homegrown)
  • 50 grams Ready Rolled White Icing (Silver Spoon Create)
  • Red Food Colour (Silver Spoon Create)
  • Sprinkle Decorations (Silver Spoon Create)

Method

  1. Heat the oven to 180°C, 160°C fan, gas 4. Line a cup cake tin with 12 paper cupcake cases.
  2. Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
  3. Stir in the flour, cocoa powder, baking powder, mixed spice and raisins until smooth
  4. Place heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch.
  5. To make the butter cream, place the butter in a bowl with 1-2 tsp boiling water, add the icing sugar and beat until smooth. Place in a piping bag with a large star nozzle and pipe on top of the cakes.
  6. To make the stars, colour the Ready to Roll icing with a drop of red food colouring then roll out on a work surface very lightly dusted with icing sugar. Cut out small star shapes and leave to dry overnight if you have time. Place on top of the cakes. Decorate with sprinkles.

source BacingMad.com

 

Reindeer Christmas cupcakes

Ingredients

  • 125g/41oz butter, softened
  • 175g/6oz caster sugar
  • 2 free-range eggs
  • 200g/7oz self raising flour
  • 2 tbsp cocoa powder
  • 100ml/31fl oz milk
  • 100g/31oz dark 70% cocoa solids chocolate, melted
  • 2 tbsp Irish cream liqueur (optional)

For the chocolate icing

  • 50g dark chocolate, chopped
  • 3 tbsp double cream

To decorate

  • giant chocolate buttons
  • crisp-coated chocolates (such as Smarties or M&Ms)
  • mini pretzels
  • black writing icing
  • mini marshmallows, sliced

Preparation method

  1. Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tray with paper cases.
  2. Beat the butter and sugar together until light and creamy. Gradually beat in the eggs until well combined. Sift in the flour and cocoa powder and mix until combined. Fold in the milk, melted chocolate and Irish cream liqueur, if using.
  3. Spoon the mixture into the muffin cases and bake for 20-25 minutes, or until well risen and lightly firm to the touch. Remove the cakes from the tin and set aside to cool on a cooling rack.
  4. For the icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate has melted. Whisk the mixture until smooth and set aside to cool slightly.
  5. To decorate the cupcakes, spread the icing over the top of the cupcakes. Spoon the remaining icing into an icing bag fitted with a small nozzle.
  6. Press a chocolate button onto the cake as a nose, then stick a crisp-coated chocolate on top using a little icing. Stick on two slices of marshmallows as the eyes, and use the black writing icing for the pupils. Stick on the pretzels as the ears.

source BBC Food

 

Brazil nut and clementine cupcakes

Ingredients

  • 175g unsalted butter, softened
  • 175g caster sugar
  • 3 large eggs, beaten
  • 1-2 clementines, depending on size
  • 175g self-raising flour
  • 75g Brazil nuts, finely chopped Clementine glacé icing
  • 3-4 tbsp clementine juice
  • 275g icing sugar, sieved
  • To decorate
  • Edible white glitter
  • Christmas novelties made from coloured marzipan or sugarpaste icing and coloured writing icing.

Method

  1. To make the cupcakes, preheat the oven to 180°C/gas mark 4. Line muffin trays with 15 paper cases.
  2. In a mixing bowl, beat the butter and caster sugar together until soft and creamy. Gradually beat in the eggs. Peel the clementines, pulling off any loose strands of pith, and chop them into small pieces. Dust with a little of the flour until coated.
  3. Stir the remaining flour and clementine pieces into the creamed mixture until evenly combined.
  4. Spoon the mixture into the paper cases and bake for 15-20 minutes or until springy to the touch. Cool in the trays for 10 minutes before removing to a wire rack to cool completely.
  5. To make the icing, stir enough clementine juice into the icing sugar to make a smooth, spreadable icing. Spread over the cupcakes, sprinkle with edible white glitter to resemble snow and add Christmas novelties such as Santas, snowmen, Rudolf the red-nose reindeer or Christmas trees.

Cook’s tip: To make the Christmas figures, roll out coloured marzipan or sugarpaste icing thinly on a surface dusted with icing sugar and cut out shapes using a small sharp knife. Assemble the figures by dampening the underside of the shapes with a little water and pressing them in place. Finish with coloured writing icing.

source Channel 4

 

Christmas ornament cupcakes with marzipan

Ingredients

  • 1 quantity Buttermilk Sponge
  • 400g white ready-to-roll fondant icing
  • Assorted food colouring pastes
  • Icing sugar, for dusting
  • 300g natural marzipan
  • 4 tbsp apricot jam
  • Assorted edible lustres
  • 200g royal icing sugar
  • Edible coloured balls

Equipment
12 paper cupcake cases
round cookie cutter, same diameter as top of cupcakes
small piping bags,
fitted with writing nozzles
narrow festive ribbon

Method

  1. Preheat the oven to 180C/ 350F/ Gas 4. Divide thebuttermilk sponge mixture between the cupcake cases, filling them two-thirds full.
  2. Bake on the middle shelf of the preheated oven for about 20 minutes, or until golden, well risen and a skewer inserted into the middle of the cakes comes out clean. Remove from the oven and leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  3. Break off about 75 g of the fondant icing, wrap in clingfilm and set aside. Tint the remaining fondant in your chosen colours. Cover with clingfilm until ready to use.
  4. Lightly dust a clean, dry work surface with icing sugar. Roll the marzipan out to a thickness of 2mm. Using the cookie cutter, stamp out 12 discs. Warm the apricot jam in a small saucepan, sieve it, then lightly brush the tops of the cold cupcakes. Press one marzipan disc onto the top of each cake, smoothing to cover the cake completely. Brush the marzipan with another thin layer of apricot jam. Roll out the tinted fondant icing (slightly thicker than the marzipan) and stamp out 12 discs using the cutter. Cover the marzipan-topped cakes and smooth down. Brush lustres lightly over the fondant.
  5. Make the royal icing following the manufacturer’s instructions and tint in your chosen colours. Fill the piping bags with the icing and pipe designs onto each ornament. Decorate with coloured balls. Use the reserved untinted fondant to make little loops, brush each one with lustre, and press into the top of each ornament. Finish with ribbon.

source Channel 4

 

Christmas tree cupcake

Ingredients

1 quantity buttermilk sponge mixture

For the decoration

  • 1 quantity meringue buttercream
  • Green food colouring paste
  • Edible green glitter
  • Coloured sugar balls
  • Gold and silver sugar stars

Equipment

  • 1–2 muffin tins, lined with 12 brown paper cupcake cases
  • Large piping bag, fitted with a medium star-shaped nozzle

Method

  1. Preheat the oven to 180°C/gas mark 4. Divide the sponge mixture between the cupcake cases, filling them two-thirds full.
  2. Bake on the middle shelf of the preheated oven for about 20 minutes, or until golden, well risen and a skewer inserted into the middle of the cakes comes out clean. Remove from the oven and leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  3. Put three-quarters of the buttercream in a bowl and tint it green using the food colouring paste. Leave the rest untinted and spread some of this over the top of each cold cupcake.
  4. Fill the piping bag with the green frosting and, working from the centre, pipe pointed branch shapes towards the edges of the cupcake. Keep doing this, turning the cupcake as you go, until you have the bottom of a tree. Repeat with the next layer up, making the branches shorter. Carry on with more layers, making the branches ever shorter as you get to the top of the tree.
  5. Dust with green glitter and decorate with coloured sugar balls. Top with a gold or silver star.

source Channel 4

 

Snowflake carrot cupcakes

Ingredients

  • 1 carrot cake mixture (see below)
  • 500g white sugar paste, to decorate
  • Christmas red paste colour, to decorate
  • Icing sugar, for dusting
  • 2 x 2.5g pots clear edible glitter flakes, to decorate

For the vanilla butter cream

  • 125g salted butter, at room temperature
  • 250g icing sugar, sifted
  • 1 tsp vanilla extract

For the chocolate frosting

  • 200g plain chocolate, roughly chopped
  • 4 tbsp milk
  • 100g unsalted butter
  • 150g icing sugar

Method

  1. Preheat the oven to 180°C/fan160°C/gas 4. Line 2 x 12-hole muffin tins with paper muffin cases. Make the carrot cake mixture. Divide most of the mixture between the paper cases, filling them about three-quarters full. Bake for 22-25 minutes, until risen and golden. Remove from the tin and cool on a wire rack. Line 4 more muffin cases and fill with the remaining mixture. Bake and cool as before.
  2. Visit www.squires-shop.com for Christmas red colouring, muffin cases, sugar paste and clear edible glitter flakes. For the Tala snowflake cutters see our offer below.
  3. Make the butter cream. Beat the butter until soft and creamy, then gradually add the icing sugar. Beat in the vanilla extract for about 1 minute, until light and fluffy.
  4. Make the chocolate frosting. Put the chocolate, milk and butter in a small saucepan and heat gently until the chocolate and butter have melted. Take off the heat and stir in the icing sugar until smooth.
  5. Pour the chocolate frosting over half the cupcakes and allow to set slightly before decorating. Spread the butter cream over the remaining cupcakes, using a small palette knife.
  6. For the snowflake decorations, colour 250g of the white sugar paste with the Christmas red colouring paste until it is a deep, rich red – knead until evenly coloured. Roll out to 3mm thick on a surface dusted with icing sugar, keeping the paste moving to stop it sticking. Using the cutters, cut out a variety of snowflakes and place on a tray lined with baking paper. Repeat with the remaining sugar paste. You will need about 28 snowflakes in each colour. Set aside to dry and firm up.
  7. Using a pastry brush, brush the snowflakes lightly with water. Sprinkle liberally with edible glitter and arrange on top of the cupcakes.

source Channel 4

 

Christmas brownies

Ingredients

  • 30ml/1fl oz brandy
  • 100g/31oz dried cranberries
  • 300g/101oz dark chocolate, broken into chunks
  • 200g/7oz butter
  • 4 free-range eggs
  • 300g/101oz light muscovado sugar
  • 200g/7oz plain flour
  • 1 tsp mixed spice
  • 100g/31oz pecans, roughly chopped
  • icing sugar, to serve

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4 and line a 30x20cm/12x8in tin with baking parchment.
  2. Gently heat the brandy then add the cranberries and leave to soak while you prepare the brownie mix.
  3. Melt the chocolate and butter in a bowl over a pan of simmering water, or in the microwave. Stir gently until smooth then set aside to cool slightly.
  4. In a large bowl, whisk together the eggs and sugar until pale and fluffy.
  5. Whisk the chocolate and butter mix into the eggs then gently fold in the flour, mixed spice, pecans, cranberries and brandy until fully incorporated.
  6. Pour into the prepared tin, smooth the surface then bake in the oven for 25-30 minutes, or until the brownie is firm to the touch.
  7. Leave to cool in the tin for 10 minutes, then place on a wire rack until cooled completely.
  8. Once cool, cut into squares and dust the tops with icing sugar.

source BBC Food

 

Christmas pudding

Ingredients

The dry ingredients

  • 275g/10oz soft brown or white breadcrumbs
  • 100g/4oz dried apricots, chopped (to about the same size as the raisins)
  • 100g/4oz dried figs, chopped (to about the same size as the raisins)
  • 225g/8oz currants
  • 225g/8oz seedless raisins
  • 225g/8oz sultanas
  • 75g/3oz high quality candied peel, finely chopped
  • 50g/2oz almonds, finely chopped
  • 225g/8oz light or dark muscovado sugar
  • 225g/8oz shredded suet
  • 1 tsp salt
  • 1 tsp ground mixed spice
  • 1 tsp ground cinnamon
  • 1 tsp freshly grated nutmeg

The wet ingredients

  • 1 orange, zest and juice
  • 1 lemon, zest and juice
  • 1 eating apple, cored and grated
  • 3 free-range eggs, lightly beaten
  • 150ml/5fl oz stout or similar dark beer
  • 150ml/5fl oz milk
  • 4 tbsp brandy
  • butter, for greasing pudding bowls

Preparation method

  1. Place all the dry ingredients into a large bowl and mix together thoroughly.
  2. Add the wet ingredients and mix together well with your hands (a spoon doesn’t do the job half as well).
  3. Divide the mixture between two greased 11 litre/21 pint heatproof pudding bowls, filling almost to the rim, then smooth down the surface.
  4. Cover each bowl with a large square of greaseproof paper, then cover that with a large square of aluminium foil. Tie the two sheets tightly into place under the rim with string, leaving long ends of excess string to make a handle. Loop one of the excess string lengths over the pudding basin and slide underneath the taut string holding the sheets in place on the other side. Bring up the string and firmly knot with the other piece of excess string, to form a secure handle to lift the pudding in and out of the water.
  5. Leave the puddings somewhere cool overnight before cooking.
  6. To cook, stand both puddings on a trivet in a large, deep, heavy-based pan (or each pudding in a separate pan). Pour boiling water into the pan(s), enough to come about halfway up the sides of the bowls.
  7. Cover the pan(s) with a lid or a dome of foil and boil for seven hours. Check the water level regularly, topping it up with more boiling water as necessary to keep the bowls half submerged.
  8. After seven hours, remove the bowls from the pan and leave to cool. Untie and remove the foil and greaseproof sheets and replace with clean, dry sheets of both greaseproof paper and foil.
  9. Store in a cool, dry place (or freeze if you prefer, though they will keep perfectly well for a year or more unfrozen). To reheat at Christmas-time, return to a pan containing a few inches of boiling water, cover and steam for two hours, checking the water levels now and then, until completely heated through.

source BBC Food

People also serach for:

  • mini cupcake recipes for holiday party
  • christmas cupcakes
  • christmas cupcakes recipes
  • christmas cupcake recipes
  • christmas cupcake
  • Santa cupcakes
  • melting middle cupcakes
  • angel cupcakes
  • xmas cupcakes
  • buttercream cupcake decoration