United Kingdom (Commonwealth Union)_10 best-ever recipes for Christmas cupcakes
3. Jolly Snowman Cupcakes
Build the sweetest snowman ever with easy candy decorations.
Serving Size: 18, Active Time:1 hour 2 hrs, Total Time: 30 min
Ingredients
- 1 pkg. (15.25 oz.) white cake mix
- 3 egg whites
- ⅓ cup oil
- 1 tsp. almond extract
- 1 ½ cups butter, at room temperature
- 3 cups Marshmallow Fluff, from 16-oz. cont.
- 4 oz. cream cheese, at room temperature
- 3 cups confectioners’ sugar
- 1 Tbs. vanilla extract
- Rainbow sour belts candy
- 36 Necco wafers
- ½ cup white candy melts, melted
- 18 marshmallows
- 1 tube (4.25 oz.) black decorating icing, fitted with plain tip
- 3 orange gumdrops
- Black licorice laces
- Snowflake sprinkles
Instructions
- Preheat oven to 350°F. Line 18 muffin cups with cupcake liners. On low speed, beat cake mix, 1 cup water, egg whites, oil and extract until blended, 30 seconds; on medium, beat 2 minutes. Evenly divide batter among liners. Bake 18-20 minutes or until toothpick inserted into centers comes out clean. Cool 20 minutes. Transfer from pans to racks; cool completely.
- On medium speed, beat butter, Fluff and cream cheese until blended, 2 minutes. On low, gradually beat in confectioners’ sugar and vanilla. On medium-high, beat until light and fluffy, 2 minutes.
- For earmuffs, lengthwise trim off all but 3 colors from sour belts; discard trimmings. If desired, for brighter color, lightly brush remaining 3-color-wide pieces of sour belts with water to remove sugar coating. Cut pieces into 18 (2½”) long strips. Using toothpick with candy melts, attach 1 sour belt strip to 2 Necco wafers. Refrigerate until set, 15 minutes. Attach earmuffs to marshmallows with candy melts. Refrigerate until set, 15 minutes. Pipe on icing eyes and mouth.
- For noses, cut triangles from gumdrops; attach to marshmallows with candy melts. Dry 5 minutes. For arms, cut 36 (1¼”) pieces from licorice laces. In batches, transfer frosting to large pastry bag fitted with medium plain tip (such as Wilton #1A). Pipe frosting over cupcakes in layers to form snowman body. Top with marshmallow heads; for arms insert licorice laces. Decorate with sprinkles.
4. Mini Toasted Pecan Cupcakes with Eggnog Frosting
Rum mixed right into the batter guarantees these mini treats are extra festive.
Serving Size: Active Time: Total Time:
60 minis 45 min. 1 hr., 15 min. + cooling time
Ingredients
Cupcakes:
- 1 pkg. (15.25 oz.) yellow cake mix
- 1 pkg. (3.4 oz.) instant vanilla pudding mix
- ¾ cup eggnog
- ¾ cup butter, at room temperature
- 4 eggs
- ½ cup pecans, toasted, finely chopped
- ½ cup light rum
Frosting*:
- 1½ cups confectioners’ sugar
- ¾ cup butter, at room temperature
- 1 tsp. vanilla extract
- ½ tsp. ground nutmeg
- 1-2 Tbs. eggnog
- Kelly green concentrated food coloring
- Pearlized sugar pearls sprinkles, such as Wilton
- Green Sixlets candies
Instructions
- Cupcakes: Preheat oven to 350°F. Line 60 mini muffin cups with mini cupcake liners. On low speed, beat cake mix, pudding mix, eggnog and butter until blended, 30 seconds. Add eggs; on medium, beat 4 minutes. Fold in pecans. Evenly divide among liners. Bake 15 minutes or until toothpick inserted into centers comes out clean. While still warm, with toothpick, pierce cupcakes several times; brush with rum. Cool completely on rack.
- Frosting: On low speed, beat together confectioners’ sugar, butter, vanilla and nutmeg; on medium, beat, while adding eggnog, until light and fluffy, 2-3 minutes. Transfer half of frosting to separate bowl; tint green with food coloring. Transfer each frosting to separate small disposable pastry bags. Snip ½” opening in tip of each bag. Place bags side by side in larger pastry bag fitted with large star tip. Pipe frosting over cupcakes. Garnish with sprinkles and candies.
*Frosting recipe makes enough for 12 mini cupcakes. To frost more cupcakes, increase recipe.
To be Contd. tomorrow …
