Holiday Cupcakes Recipes

HOLIDAY CUPCAKES

Holiday Cupcakes image

Provided by Sandra Lee

Categories dessert

Time 55m

Yield 12 cupcakes

Number Of Ingredients 20

Ingredients

1 box white cake mix
1/2 teaspoon peppermint extract
White cranberry juice
1 container white icing
4 cupcakes
Royal icing, recipe follows
4 blue colored candy canes, "U" shape broken off to make a "cup handle" and straight part broken into small pieces
1/2 container white icing
6 large marshmallows
4 small thin pretzel sticks or tooth picks
Cake decorating dots
Orange slice jelly candy, cut into ting wedges for the nose
4 large yogurt covered pretzels
8 blue candy covered chocolates or blue jelly beans
Fruit roll-up (recommended: Fruit by the Foot)
4 red gum drops
2 large egg whites or 5 tablespoons meringue powder
2 teaspoons fresh lemon juice or 1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
Food coloring, if desired

Steps:

For the cupcakes:
Bake according to package instructions for cupcakes, adding 1/2 teaspoon peppermint extract to batter and substituting white cranberry juice for water.
For the Peppermint White Hot Chocolate "CUP" cakes:
Fill a zip top bag with icing. Snip a small corner of the bag and pipe icing onto each cupcake to look like whipped cream on top of the "cup".
To add peppermint "handle" for the "cup":
Poke a small hole in the side of each cupcake using a chopstick or tooth pick and fill the hole with royal icing. Insert one end of the "U" shape candy cane piece into hole and the other end into the icing to make your "cup" cake. Sprinkle with crushed candy cane pieces.
For the Snowman Cupcakes:
Using a butter knife or spatula, lightly frost the cupcakes.
Flatten a large marshmallow on waxed paper with the palm of your hand. Cut a second marshmallow in half horizontally, then stack the first half flat on the first marshmallow to form a torso then the second on it's side for a head. Thread a pretzel stick or toothpick through the bottom to secure marshmallows and stick into cupcake top.
Use royal icing to attach cake decorating dots as eyes and buttons. Add a wedge cut from an orange slice candy for a nose.
For the Reindeer Cupcakes:
Using a butter knife or spatula, lightly frost each cupcake.
Break the pretzels in half, and insert into the top of each cupcake for antlers. Use blue candy covered chocolates to make eyes. Cut fruit by the foot to make a mouth and place the red gumdrop in the center for the nose.
With a hand mixer, beat the egg whites with the lemon juice or extract until frothy. Add the sifted powdered sugar and beat on low speed until combined, smooth, and shiny. Turn to high and beat approximately 5 minutes until stiff and glossy. Add food coloring, if desired, and transfer to a pastry bag to pipe onto cookies or cakes.;

HOLIDAY ORNAMENT CUPCAKES

Holiday Ornament Cupcakes image

Looking for a creative dessert using Betty Crocker™ Super Moist™ cake mix? Then check out these beautiful cupcakes decorated like Christmas ornaments.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h20m

Yield 24

Number Of Ingredients 11

Ingredients

1 box (1 lb 2.25 oz) Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake box
6 cups powdered sugar
2/3 cup butter or margarine, softened
1 tablespoon vanilla
3 to 4 tablespoons milk
24 small candy canes
Red and green jelly beans
Red cinnamon candies
Red string licorice
Red and green candy-coated chocolate-covered sunflower seeds

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups or spray with cooking spray.
Make and bake cake as directed on box for cupcakes, using water, oil and egg whites. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
In large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 3 tablespoons milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Frost cupcakes generously.
Create ornament designs using assorted candies. Use top of candy cane to create a "hook" on each cupcake.

Nutrition Facts : Calories 325, Carbohydrate 58 g, Fat 2, Fiber 1/2 g, Protein 1 1/2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 199 mg

HOLIDAY POKE CUPCAKES

Holiday Poke Cupcakes image

Make and share this Holiday Poke Cupcakes recipe from Food.com.

Provided by Karen..

Categories Dessert

Time 1h

Yield 24 cupcakes

Number Of Ingredients 11

Ingredients

1 (18 1/2 ounce) package yellow cake mix
1 cup water
3 eggs
1/3 cup oil
1 cup boiling water
1 (3 ounce) package 4 serving size cherry gelatin (or any red flavor)
1 (8 ounce) container Cool Whip Topping, thawed
red food coloring or green food coloring
colored crystal sugar
colored sprinkles
crushed candy cane

Steps:

PREPARE batter according to package directtions with the eggs, water and oil; bake as directed for cupcakes. (You can also use a white cake mix for this recipe.).
Cool in pans 10 minutes. Pierce tops with fork.
STIR boiling water into dry gelatin mix until dissolved; spoon over cupcakes.
Refrigerate 30 minutes. Remove from pans.
TINT whipped topping with food coloring; spread over cupcakes. Decorate as desired.
Store in refrigerator.

Nutrition Facts : Calories 163.1, Fat 9.7, SaturatedFat 3.2, Cholesterol 36.7, Sodium 156.9, Carbohydrate 17.4, Fiber 0.2, Sugar 9.5, Protein 1.9

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