Christmas Cake Cupcakes Recipes

CHRISTMAS CAKE CUPCAKES

Christmas cake cupcakes image

These beautiful and classy little fruitcakes make lovely gifts, and kids will enjoy decorating them too.

Provided by Sara Buenfeld

Categories Afternoon tea, Treat

Time 1h25m

Yield Makes 12

Number Of Ingredients 21

Ingredients

200g dark muscovado sugar
175g butter , chopped
700g luxury mixed dried fruit
50g glacé cherries
2 tsp grated fresh root ginger
zest and juice 1 orange
100ml dark rum , brandy or orange juice
85g/3oz pecan nuts, roughly chopped
3large eggs , beaten
85g ground almond
200g plain flour
½ tsp baking powder
1 tsp mixed spice
1 tsp cinnamon
400g pack ready-rolled marzipan (we used Dr Oetker)
4 tbsp warm apricot jam or shredless marmalade
500g pack fondant icing sugar
icing sugar , for dusting
6 gold and 6 silver muffin cases
6 gold and 6 silver sugared almonds
snowflake sprinkles

Steps:

Tip the sugar, butter, dried fruit, whole cherries, ginger, orange zest and juice into a large pan. Pour over the rum, brandy or juice, then put on the heat and slowly bring to the boil, stirring frequently to melt the butter. Reduce the heat and bubble gently, uncovered for 10 mins, stirring every now and again to make sure the mixture doesn't catch on the bottom of the pan. Set aside for 30 mins to cool.
Stir the nuts, eggs and ground almonds into the fruit, then sift in the flour, baking powder and spices. Stir everything together gently but thoroughly. Your batter is ready.
Heat oven to 150C/130C fan/gas 2. Scoop the cake mix into 12 deep muffin cases (an ice-cream scoop works well), then level tops with a spoon dipped in hot water. Bake for 35-45 mins until golden and just firm to touch. A skewer inserted should come out clean. Cool on a wire rack.
Unravel the marzipan onto a work surface lightly dusted with icing sugar. Stamp out 12 rounds, 6cm across. Brush the cake tops with apricot jam, top with a marzipan round and press down lightly.
Make up the fondant icing to a spreading consistency, then swirl on top of each cupcake. Decorate with sugared almonds and snowflakes, then leave to set. Will keep in a tin for 3 weeks.

Nutrition Facts : Calories 833 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 139 grams carbohydrates, Sugar 125 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.44 milligram of sodium

CHRISTMAS TREE CUPCAKES

Christmas Tree Cupcakes image

Serve this snowy dessert this holiday season. Cupcakes are shaped like trees, covered with snowy frosting, and sprinkled with sanding sugar. Save some sugar to create beds of "snow" for serving. If you like, you can also make mini gingerbread stars to decorate the tops of the trees.

Provided by Martha Stewart

Categories Cupcake Recipes

Yield Makes 1 dozen

Number Of Ingredients 14

Ingredients

12 sugar cones (2 to 2 1/2 inches wide and 4 to 5 inches long)
3/4 cup unsweetened cocoa powder, preferably Dutch-process
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon coarse salt
2 large eggs
1 1/2 cups warm water
3/4 cup buttermilk
1/4 cup plus 2 tablespoons vegetable oil
3/4 teaspoon pure vanilla extract
Frosting for Christmas Tree Cupcakes
Fine sanding sugar, for sprinkling

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

Christmas Cupcakes image

Little elves will have a merry time decorating these adorable cupcakes.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 24

Number Of Ingredients 5

Ingredients

1 box Betty Crocker™ Super Moist™ cake mix chocolate fudge
Water, vegetable oil and eggs called for on cake mix box
1/4 cup assorted Betty Crocker™ candy sprinkles
3 containers Betty Crocker™ Rich & Creamy vanilla frosting
Red, green, blue gel food color

Steps:

Heat 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 cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
Bake 14 to 19 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
Place candy sprinkles in shallow bowl. Fill 1 large resealable food-storage plastic bag with 1 1/4 cups frosting. Cut off bottom corner. Pipe frosting in a circle one time around outside edge of cupcake. Dip edge of frosting into sprinkles. Reserve remaining frosting in bag for pompoms of hats.
In 3 small bowls, evenly divide remaining frosting (about 1 1/3 cups each). Tint frosting in bowls with food colors: 1 red, 1 green and 1 blue to desired level of color. Place frosting in 3 resealable food-storage plastic bags. Cut off bottom corner of each bag. Pipe red frosting, starting on inside edge of white frosting and spiraling up toward center to form a hat; continue red piping on 7 additional cupcakes. Repeat piping with green and blue frosting with remaining 16 cupcakes. Pipe a small dab of reserved untinted frosting on top of hat for pompom on each.

Nutrition Facts : Calories 390, Carbohydrate 54 g, Cholesterol 25 mg, Fat 4, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 39 g, TransFat 0 g

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