Christmas Cupcakes Recipes

CHRISTMAS TREE CUPCAKES

Steps:

• 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 each two-thirds full. 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.
• 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.

CHRISTMAS CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Line cupcake pans with paper liners.
• Combine flour, sugar, baking powder, and salt in a large mixing bowl.
• Add shortening, milk, and vanilla.
• Beat for 1 minute on medium speed.
• Scrape side of bowl with a spatula.
• Add eggs to the mixture.
• Beat for 1 minute on medium speed.
• Scrape bowl again.
• Beat on high speed for 1 minute 30 seconds until well mixed.
• Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
• Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
• Cool 5 minutes in pans then remove and place on wire racks to cool completely.
• Once cupcakes are completely cooled, frost and decorate as you desire. Let your imagination run wild!

CHRISTMAS CUPCAKES

Steps:

• 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.
• 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.

CHRISTMAS SANTA CUPCAKES

Steps:

• Frost each cupcake with a thin layer of vanilla frosting. Pour red sprinkles into a small bowl and dip the lower third of each frosted cupcake into the sugar to make Santa's hat. Create a white rim for the hat by placing about 6 white chocolate chips, flat-side up, at the edge of the red sugar section. Stick 1 white chocolate chip on the top as a pom-pom.
• Place 2 mini chocolate chips in Santa's face for the eyes and a red candy-coated chocolate piece for the nose. Sprinkle coconut flakes over the bottom third for the beard.