ELF CUPCAKES
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
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 HAT CUPCAKES
Add a touch of whimsy to your next holiday party with our elf hat cupcakes made with Betty Crocker™ Super Moist™ White Cake, eggnog, fluffy frosting, fruit chews and ice cream cones.
Provided by Heather Baird
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cups in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, eggnog, oil and eggs with electric mixer on medium speed until well combined. Fill muffin cups 3/4 full. Bake 20 to 22 minutes or until cupcakes spring back when touched lightly in center. Cool cupcakes completely before frosting.
- Squeeze green cookie icing into bowl. Place sanding sugar on plate. Cover each ice cream cone with thin layer of cookie icing using frosting spatula. Roll cones in sanding sugar to coat. Let stand 10 minutes.
- Place flat ribbon applicator tip on extruder of red cupcake icing. Pipe line of red icing around bottom edge (non-pointed end) of each cone.
- Cover each cupcake with small amount of fluffy white frosting. Dip frosted cupcakes in sanding sugar. Top each cupcake with 1 sugar cone.
- Cut each yellow fruit chew into 3 pieces; knead each until soft. Roll pieces into balls; gently press 1 ball onto tip of each sugar cone.
- Cut each pink fruit chew into 2 pieces; mold each into square. Cut each square diagonally into 2 triangles. Flatten each triangle slightly; place 1 on either side of hats to create "elf ears." Store cupcakes loosely covered.
Nutrition Facts : ServingSize 1 Serving
SANTA CUPCAKES
My kids leave out at least one cupcake for Santa on Christmas Eve. These seemed appropriate! -Sharon Skildum, Maple Grove, Minnesota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- Prepare and bake cake mix according to package directions for cupcakes, filling paper-lined muffin cups two-thirds full. Cool in pans 10 minutes before removing to wire racks; cool completely. , Tint 2/3 cup frosting red with food coloring. Place 3 tablespoons white frosting in a food-safe plastic bag; cut a 1/4-in. hole in one corner and reserve for piping., Use remaining white frosting to cover two-thirds of each cupcake. For hats, cover remaining third of each cupcake with red frosting. Pipe fur trim with white frosting; add marshmallows for pompoms. Decorate with M&M's, Red Hots and jimmies for faces; add coconut for beards.
Nutrition Facts : Calories 276 calories, Fat 12g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 249mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 0 fiber), Protein 2g protein.
ELF & SANTA CUPCAKES
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
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
BUDDY THE ELF CUPCAKES
Enjoy festive easy from-scratch vanilla cupcakes topped with homemade buttercream. The toppings are elf-themed from the movie Elf, including gumdrops, maple syrup, candy corns, and candy canes.
Provided by Eileen Kelly
Categories Christmas dessert Dessert Snack
Time 1h30m
Number Of Ingredients 15
Steps:
- Line a 24 cupcake pan or 2(12) cupcake pans with liners, set aside.
- In a large mixing bowl using a hand mixer or stand mixer with the paddle attachment, cream unsalted butter and sugar together until light and fluffy. Scrape down the sides of the bowl occasionally to ensure ingredients are well blended. This can take about 5 -7 minutes to blend well.
- Beat in the eggs, one at a time.
- On a low speed, beat in flour, one cup at a time, alternating with milk, until just combined.
- Mix in vanilla extract.
- Divide batter evenly between 24 cupcake liners.
- Now this is the most important part, YOU HAVE TO PUT THESE IN A COLD OVEN.
- Set the oven to 325°F and bake for 60 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool on a cooling rack.
- In a large mixing bowl using a hand mixer or using a stand mixer using the paddle attachment, whip the butter until fluffy. Scrape down the sides of the bowl occasionally to ensure all the butter gets light and fluffy.
- On a low speed, slowly add the confectioners' sugar. Once incorporated add the in the vanilla extract
- Add in milk, 1 Tablespoon at a time until the frosting is a nice thick but pipeable consistency.
- Place the buttercream in a large plastic bag and snip off the end.
- Pipe the buttercream on each cupcake.
- Sprinkle all the cupcakes with holiday sprinkles
- Top 6 of the cupcakes with gumdrops, 6 of them with candy corn, 6 of them with mini candy canes and drizzle the remaining 6 with maple syrup.
- Ready to serve!
Nutrition Facts : ServingSize 1 cupcake, Calories 547 kcal, Carbohydrate 53 g, Protein 4 g, Fat 36 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 139 mg, Sodium 28 mg, Fiber 1 g, Sugar 41 g, UnsaturatedFat 12 g
RED VELVET HOLIDAY ELF CUPCAKES
Get help making festive, holiday "elf" cupcakes by using foolproof Betty Crocker® cake and frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 24
Number Of Ingredients 12
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 cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
- Bake and cool completely as directed on box for cupcakes.
- Frost cupcakes with frosting, reserving 1 tablespoon frosting. Place one apricot half on each side of cupcakes for ears. Cut each fruit snack into 4 triangles. Place 1 triangle on top of each cupcake, folding pointed end over to form hat. Attach 1 gumdrop half to pointed end of each hat using reserved frosting. Use remaining gumdrop halves for nose, and chocolate chips for eyes. Pipe mouth with red decorator frosting. Store loosely covered.
Nutrition Facts : Calories 190, Carbohydrate 25 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 85 mg, Sugar 20 g, TransFat 1 g
SANTA LEG CUPCAKES
Santa diving down the chimney is immortalized in these adorably decorated cupcakes. Perfect for a kid's Christmas party!
Provided by Magda
Categories Desserts Cakes Holiday Cake Recipes
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Spread a thick layer of white frosting onto each cupcake. Create a snow-like effect with a palette knife or the back of a spoon.
- Spoon the remaining frosting into a piping bag with a small round tip. Pipe rows of rectangles, offset from one another, onto the base of the cupcake to create 'bricks'.
- Shape red fondant into 24 small cylinders for Santa's legs. Shape the black fondant into 24 boots or shoes. Divide the white fondant into 24 balls and flatten into round circles.
- Glue the white fondant circles onto the bottom of each red leg with a bit of water. Affix a black boot to the bottom of each red leg, then use a spoon to create the soles.
- Use your fingers to slightly narrow the other end of each leg. Stick the narrow ends of two legs into each cupcake. Repeat with remaining legs and cupcakes.
Nutrition Facts : Calories 434.9 calories, Carbohydrate 76.6 g, Cholesterol 18.4 mg, Fat 13.4 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 187.5 mg, Sugar 24.3 g
CREAM CHEESE FROSTING FOR CHRISTMAS TREE CUPCAKES
Make this sweet and tangy Cream Cheese Frosting to top our Christmas Tree Cupcakes.
Provided by Martha Stewart
Yield Makes about 4 cups
Number Of Ingredients 5
Steps:
- Place Truvia Baking Blend and cornstarch in the bowl of a food processor and process until texture resembles powdered sugar; set aside.
- Beat butter and cream cheese in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add Truvia Baking Blend mixture, 1 cup at a time, and then vanilla; mix until smooth.
CHRISTMAS SANTA CUPCAKES
My kids loved these cute cupcakes decorated as little Santas for Christmas. They are really easy to decorate and you can get your kids to help you.
Provided by barbara
Categories Desserts Frostings and Icings Chocolate
Time 20m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 389.6 calories, Carbohydrate 52.6 g, Cholesterol 21.5 mg, Fat 18.9 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 7.5 g, Sodium 186.4 mg, Sugar 32.6 g
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