Grandmas Christmas Cupcakes Recipes

GRANDMA GUDGEL'S BLACK BOTTOM CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter muffin tins and set aside.
• Beat together the cream cheese, egg, sugar and salt. Stir in chocolate chips and set aside.
• In a separate bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar, and vanilla. Beat until well combined. Batter will be thin.
• Fill muffin cups 1/3 full with the chocolate batter. Top each one with a spoonful of cream cheese mixture.
• Bake for 30 to 35 minutes.

GRANDMA'S CHRISTMAS CAKE

Steps:

• In a large saucepan, combine the sugar, raisins, water and butter. Bring to a boil. Reduce heat to medium; cook, uncovered, until sugar is dissolved, about 5 minutes. Remove from the heat; cool., In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and cloves. Add raisin mixture; beat until blended. Fold in pecans. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until cake springs back when lightly touched, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For sauce, in a large saucepan, bring cream to a boil; stir in butter and sugar until smooth. Reduce heat; stir a small amount of hot liquid into egg yolks. Return all to the pan, stirring constantly. Cook until sauce is slightly thickened and coats the back of a spoon (do not boil). Remove from the heat; stir in brandy. Serve warm with cake.

GRANDMA'S CHRISTMAS CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Beat the butter, sugar, and almond extract in a mixing bowl with an electric mixer until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, followed by the self-rising flour. Gently fold the ground almonds into the batter; spoon batter into the prepared cupcake cups, filling them about halfway.
• Bake the cupcakes until they have risen and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Allow the cupcakes to cool completely.
• To decorate, knead the fondant until pliable; set aside about 1/3 of the fondant. Roll out the larger portion of the fondant on a work surface dusted generously with confectioners' sugar. Using a round cookie or biscuit cutter the same size as the cupcake tops, cut out circles of the fondant; place a fondant circle on each cupcake. Press the fondant down lightly.
• Divide the remaining fondant into four even portions; place 3 portions into a bowl and the other into a second small bowl. Tint the larger portion to your desired shade of green with the green food coloring. Tint the smaller portion to your desired shade of red food coloring.
• Roll out the green fondant on a work surface generously dusted with confectioners' sugar and cut out 32 holly leaves with leaf-shaped cutter. Use your finger to rub away any white confectioners' sugar on the green leaves and arrange 2 leaves on each cupcake. Roll red fondant into 48 small red berries and place 3 berries on the leaves of each cupcake.

GRANDMA'S BEST CHRISTMAS CAKE

Steps:

• Warm margarine to room temperature Cream the sugars and margarine until smooth and creamy. Add one egg at a time mixing one tablespoon of the flour between each egg (this prevents curdling).
• Blanche Almonds if necessary then add ALL the ingredients EXCEPT the remaining flour stirring well then add the remaining flour folding in well.
• Line an 8-9 inch metal cake tin with greaseproof paper place the mixture in making a bit of a dip in the middle, by doing this the cake will come out more even.
• Cook in a slow oven 150c for approx 3 hours check with a satay stick through the centre to see if its cooked then tip out onto a cake rack to cool.
• I usually cook this in the early afternoon and leave overnight to cool completely, just to make sure that there is no heat in the centre as once you wrap it up if there is, it will sweat and can make the cake go mouldy.
• Wrap in two layers of Foil and keep in a cupboard. at the start of December prick the top of the cake lightly and dribble over a tot of Brandy, reseal and turn over two weeks later.
• Mums idea:.
• Line the tin as usual but also wrap brown paper around the outside tying it tightly with some string leaving the level of the paper higher than the cake so if necessary you can put some paper over the top to stop it browning too much toward the end of cooking.
• Cook this cake late October or Early November.

GRANDMA'S CHRISTMAS CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Beat the butter, sugar, and almond extract in a mixing bowl with an electric mixer until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, followed by the self-rising flour. Gently fold the ground almonds into the batter; spoon batter into the prepared cupcake cups, filling them about halfway.
• Bake the cupcakes until they have risen and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Allow the cupcakes to cool completely.
• To decorate, knead the fondant until pliable; set aside about 1/3 of the fondant. Roll out the larger portion of the fondant on a work surface dusted generously with confectioners' sugar. Using a round cookie or biscuit cutter the same size as the cupcake tops, cut out circles of the fondant; place a fondant circle on each cupcake. Press the fondant down lightly.
• Divide the remaining fondant into four even portions; place 3 portions into a bowl and the other into a second small bowl. Tint the larger portion to your desired shade of green with the green food coloring. Tint the smaller portion to your desired shade of red food coloring.
• Roll out the green fondant on a work surface generously dusted with confectioners' sugar and cut out 32 holly leaves with leaf-shaped cutter. Use your finger to rub away any white confectioners' sugar on the green leaves and arrange 2 leaves on each cupcake. Roll red fondant into 48 small red berries and place 3 berries on the leaves of each cupcake.