Elf Santa Cupcakes Recipes

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RED VELVET SANTA CUPCAKES



Red Velvet Santa Cupcakes image

These cupcakes have a secret ingredient: beets! The beets help provide moisture (instead of fat) and provide a rich dark red color.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 12

Number Of Ingredients 14

1 can (15 oz) whole red beets (not pickled), drained
1/4 cup fat-free egg product
3/4 cup sugar
1 teaspoon vanilla
3 tablespoons vegetable oil
1 container (5.3 oz) Greek vanilla yogurt
3/4 cup Gold Medal™ all-purpose flour
1/4 cup unsweetened baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
4 oz fat-free cream cheese (from 8-oz package), softened
1/4 cup powdered sugar, sifted
12 whole strawberries, stems removed

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • In blender or food processor, place beets. Cover; blend on high speed about 1 minute, stopping occasionally to scrape sides, until smooth. Pour 1/2 cup beet mixture in large bowl (reserve remaining for another use). Add egg product, sugar, vanilla, oil and yogurt, stirring well to combine. Stir in flour, cocoa, salt, baking powder and baking soda. Divide batter evenly among muffin cups.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
  • In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Spread on cupcakes. Top each with 1 strawberry and an additional dot of frosting.

Nutrition Facts : Calories 160, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Cupcake, Sodium 300 mg, Sugar 18 g, TransFat 0 g

ELF CUPCAKES



Elf Cupcakes image

Rich and buttery vanilla cupcakes have a tender crumb and make a perfect base for these whimsical elves lost in fluffy frosting. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 22 cupcakes.

Number Of Ingredients 18

2/3 cup butter, softened
1-3/4 cups sugar
1-1/2 teaspoons vanilla extract
2 large eggs, room temperature
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups 2% milk
FROSTING:
3/4 cup butter, softened
3/4 cup shortening
1-1/2 teaspoons clear vanilla extract
6 cups confectioners' sugar
4 to 6 tablespoons 2% milk
DECORATIONS:
44 miniature candy canes
Pastel miniature marshmallows
Candy cane kisses

Steps:

  • Preheat oven to 350°. Line 22 muffin cups with paper liners., Cream butter and sugar until light and fluffy. Beat in vanilla and 1 egg at a time. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk, beating well., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, beat butter, shortening and vanilla until blended; gradually beat in confectioners' sugar and enough milk to reach spreading consistency. Spread over cupcakes., To decorate, break off curved end of candy canes; reserve straight portion for elf legs. Cut strawberry or lime marshmallows diagonally in half and attach to legs for shoes; insert into frosting. Cut orange marshmallows diagonally in half for ears. Insert kisses and orange marshmallows for elf heads.

Nutrition Facts : Calories 422 calories, Fat 19g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 218mg sodium, Carbohydrate 60g carbohydrate (49g sugars, Fiber 0 fiber), Protein 3g protein.

ELF & SANTA CUPCAKES



Elf & Santa cupcakes image

Get the kids involved in making these cute elf and Santa cupcakes with our template for the chimney-style paper cases

Provided by Lulu Grimes

Categories     Afternoon tea, Dessert, Treat

Time 58m

Number Of Ingredients 16

175g butter , softened
175g golden caster sugar
3 eggs
200g self-raising flour
1 orange , zested and 1/2 juiced
pinch of cinnamon
1 tsp vanilla extract
100g unsalted butter , softened
2 tsp vanilla extract
250g icing sugar , sifted
fondant icing sugar
candy canes
strawberry pencil sweets
black, green and white fondant icing
gold and silver balls
our template for

Steps:

  • Heat the oven to 190C/170C fan/gas 5. Line bun tins with paper cake cases. Put all the ingredients for the cupcakes in a large bowl using 4 tbsp of the orange juice, then beat together for 1-2 mins until smooth.
  • Spoon the cake mix into the cases, so they are three-quarters full. Bake for 15-18 mins or until golden and firm to the touch. Cool in the tin for 5 mins, then transfer to a wire rack.
  • For the icing, beat the butter, vanilla and icing sugar until pale and creamy, adding 1-2 tbsp warm water to loosen, if needed. Ice the cakes with a palette knife or use a piping bag to create swirls deep enough to hold the Santa and elf legs.
  • For the legs, make a batch of fondant icing following the pack instructions. Cut the candy canes and pencil sweets into 4cm lengths. Use green fondant icing to mould elf boots around the candy cane legs and black fondant icing to mould Santa boots around the strawberry pencil legs. Add some white fondant around the top of Santa boots. Use the made-up fondant icing to stick a silver or gold ball onto each toe of the elf boots. Let the boots dry completely. Use our chimney template, to make paper sleeves to wrap around the cupcake cases. Push the legs into the cupcakes just before serving.

Nutrition Facts : Calories 338 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

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