Holly Leaves Cupcakes Recipe 435
CANDIED HOLLY CUPCAKES
My mother often made these fruity spice cupcakes. Decorated with cherries and citron, they're so festive for Christmas. -Pam Goodlet, Washington Island, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and spices; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in the jam, pecans, cherries and orange peel. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Frost cooled cupcakes. Decorate with cherries for holly berries and citron for leaves.
Nutrition Facts :
HOLLY CUPCAKES
It's all trees and garlands around the holidays, but what about the season's other festive greenery? Holly Cupcakes are fun to decorate and delicious to eat!
Categories dessert
Time 45m
Yield 2 dozen
Number Of Ingredients 26
Steps:
- Heat oven to 375°F. Line 2 large cookie sheets with silicone baking mats and have rolling pin at hand.
- Add egg whites to medium bowl and whisk in sugar until frothy, about 1 minute.
- Sift in flour, then add vanilla and stir with fork. Add butter and food coloring to combine. Cover and refrigerate 10 minutes.
- Meanwhile, make stencils: Trace holly leaf cookie cutter (for leaves) onto heavy piece of paper and carefully cut out shape, keeping stencil intact.
- Working with 1 at a time, lay stencils on baking mat and spoon Tbsp of mixture into center. Spread very thinly using offset spatula, then carefully remove stencil. Repeat 5 more times per cookie sheet.
- Bake until just starting to turn golden at edges, 5 to 7 minutes. Immediately remove from oven. Carefully drape cookies over rolling pin and allow to cool before transferring to wire rack. Repeat with remaining cookie batter.
- Line small rimmed baking sheet with parchment paper. Lightly brush cranberries with corn syrup and roll in granulated sugar. Transfer to prepared sheet until dry, at least 30 minutes or up to 24 hours
- Heat oven to 350ºF. Line two 12-cup muffin pans with paper liners.
- Using electric mixer, mix together sugar, cocoa powder, baking powder, baking soda and salt. Add butter and beat on low speed 1 minute until combined and fully incorporated.
- Add eggs and beat until fluffy, about 2 minutes. Mix in milk and vanilla (batter may look curdled). Add flour and mix until just combined.
- Spoon scant 1/4 cup batter into each muffin cup, filling about 2/3 full. Bake until wooden pick inserted in centers of comes out clean, 20 to 25 minutes. Let cool 5 minutes, then remove from pan and transfer to wire rack to cool completely.
- To decorate: Transfer buttercream to piping bag fitted with star tip; pipe buttercream in spiral to cover tops of cupcakes. Add candied cranberries to centers as berries, then place tuiles to resemble leaves.
HOLLY LEAVES (NO BAKE)
This is like a version of rice krispie treats, but I think this is a little better for the Christmas holidays.
Provided by Manly Cook
Categories Drop Cookies
Time 25m
Yield 14 serving(s)
Number Of Ingredients 6
Steps:
- In a double boiler, melt margarine.
- Add marshmallows a few at a time.
- Stir until marshmallows are completely melted.
- Add green food coloring and remove from heat.
- Stir in corn flakes gently.
- Drop by spoonful on waxed paper.
- Put 3 red hots on each spoonful to resemble holly berries.
Nutrition Facts : Calories 82.5, Fat 4.1, SaturatedFat 0.7, Sodium 84.4, Carbohydrate 11.7, Fiber 0.1, Sugar 6.2, Protein 0.5
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