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Classic Christmas cupcakes recipe

Classic Christmas cupcakes recipe


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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Cupcakes

These are little Christmas cakes made in cupcake form. Or, leave out the Christmas decoration and they'll make great little fruit cakes for any time of year.


Berkshire, England, UK

1 person made this

IngredientsMakes: 16 to 20 cupcakes

  • 400g mixed fruit and peel
  • 1/2 pint alcohol of choice (optional)
  • 180g unsalted butter or baking spread
  • 180g light brown soft sugar
  • 90g self raising flour
  • 90g plain flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons mixed spice
  • 1/4 teaspoon ground cloves
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 80g ground almonds
  • zest and juice of 1 large orange
  • zest and juice of 1 lemon

MethodPrep:25min ›Cook:30min ›Ready in:55min

  1. Optional: soak the fruit in 1/2 a pint of alcohol (such as brandy or whisky) for at least 1 hour or overnight.
  2. Cream the butter and sugar together till light and fluffy.
  3. Add the flour, baking powder and spices and whisk on a slow speed.
  4. Add the eggs one at a time, mixing well.
  5. Add the almonds, lemon and orange zest and juices and mix.
  6. Finally, fold in the fruit till evenly distributed.
  7. Using an ice cream scoop spoon the mixture into cupcake cases.
  8. Bake in a preheated oven at 180 C / Gas 4 for 20 to 30 minutes.
  9. Leave to cool completely before decorating as desired.

Tip

Chopped glacé cherries can also be added to the mixture.

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Christmas jello cups for fun individual christmas desserts 4.

And the more there are, the merrier the holidays will be.

Try them to have the perfect ending to your christmas meal!

It's a good time to be creative in the kitchen and make something special.

Gingerbread oreo no bake mini cheesecakes use the best the season has to offer to make a delightful individual holiday treat.

Normally baked in a pan but you can also make individual ramekins.

16 awesome christmas day dessert recipes

Switch up your traditional christmas pudding with this sticky toffee version.

We have the best christmas dessert recipes for cookies, cakes, cupcakes, pies, candy, and more!

Transform your holiday dessert spread into a fantasyland by serving traditional french buche de noel, or yule log cake.

For christmas is the time to indulge.

Will you wrap the tree in multicolored or white bulbs this however, one of the most important decisions to make—and we mean important—is figuring out which christmas dessert recipes you're going to.

Christmas baking & dessert recipes.

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From christmas pie recipes to christmas sugar cookies, we have all of your favorite treats to help make this holiday season your tastiest one yet.

Once the holiday monotony hits, try these christmas dessert recipes that feature seasonal flavors in new and creative ways.

We've got lots of easy christmas dessert ideas for you to make.

And the more there are, the merrier the holidays will be.

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Will you wrap the tree in multicolored or white bulbs this however, one of the most important decisions to make—and we mean important—is figuring out which christmas dessert recipes you're going to.

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18 Holiday Cupcake Recipes for Every Occasion, from Valentine's Day to Christmas

Here at Martha Stewart, we're all about celebrating every occasion, especially with cake! In this collection, you'll find holiday cupcake recipes suited to special days from Valentine's Day to St. Patrick's Day and Halloween to Christmas. The key to making holiday cupcakes that will wow is decorating your favorite flavor cupcakes with festive frosting, sprinkles, and other toppings.

On Valentine's Day, nothing says romance like rich dark chocolate. Our Chocolate Heart Cupcakes are made for the sweetheart in your life. Use a heart-shaped cookie cutter to remove the center of the cupcakes, then fill them with fluffy Vanilla-Bean Milk Frosting. One month later, celebrate St. Patrick's Day with these Chocolate-Stout Cupcakes&mdashthe batter is made with a full pint of Guinness! Your friends and family will be lucky to take a bite out of something so delicious.

If you're hosting or attending a party for the Fourth of July, make a batch of crowd-friendly Independence Day cupcakes. They're topped with red licorice and blue gel icing to create the look of the American flag. To celebrate fall or to add to the Thanksgiving dessert table, what could be more cute&mdashor more delicious&mdashthan Pumpkin Cupcakes topped with miniature marzipan pumpkins?

During the Christmas season, there are usually cookies galore in every shape, flavor, and style, but we say there's always room for cupcake. Our towering Christmas Tree Cupcakes, which are kid-friendly and so creative, are guaranteed to wow. The secret beneath the frosted tree is a classic sugar ice cream cone, which creates the illusion of a beautiful Tannenbaum. You could also craft the tree toppers pictured here using pretzel sticks, white chocolate, and buttercream.


Christmas Cakes and Cupcakes That'll Make You Ignore the Cookies

BUCHE DE NOEL Food Network Eggs, Sugar, Unsalted Butter, Instant Espresso, Rum, Chocolate Genoise Sheet, Almond Paste, Confectioners’ Sugar, Light Corn Syrup, Egg Yolks, Salt, Cake Flour, Cornstarch, Alkalized Cocoa

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

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We go crazy for Christmas cookies like the rest of you (check out our 12 Days of Cookies countdown), but they’re not the only reason to preheat your oven this season. Show up at a holiday gathering with a batch of festive cupcakes or a gorgeous Christmas cake that might just overshadow that table full of cookies.

Go classic with a holiday showstopper, the traditional French bûche de Noël, or yule log cake. Rich chocolate genoise (sponge cake) is rolled in a coffee- and brandy-flavored buttercream, then decorated with marzipan berries, pinecones and mushrooms. The look of awe on your guests' faces will be well worth the effort.

Transform basic chocolate cupcakes into a stunning centerpiece for your Christmas dessert spread by generously coating the frosted tops with green sprinkles or jimmies and fastening them onto a Styrofoam cone using toothpicks. Dessert and decor in one!

FNK_GingerbreadCupcakesWithOrangeIcing_H

Chef Name: Food Network Kitchen Full Recipe Name: Gingerbread Cupcakes with Orange Icing Talent Recipe: FNK Recipe: Food Networks Kitchen’s Gingerbread Cupcakes with Orange Icing, as seen on Foodnetwork.com Project: Foodnetwork.com, FN Essentials/Weeknights/Fall/Holidays Show Name: Food Network / Cooking Channel: Food Network

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Ina Garten prepares the batter for her gingerbread cupcakes by combining flour, spices, molasses, melted butter and rum-soaked raisins. The sweet-tart orange icing balances the holiday-spiced cake.

FNK MOIST CHOCOLATE CAKE XMAS TREES Food Network Kitchen Food Network Sugar, AllPurpose Flour, Cocoa Powder, Baking Powder, Baking Soda, Salt, Eggs, Milk, Vegetable Oil, Vanilla Extract, Semisweet Chocolate, White Chocolate, Red and Green Mini Candy Covered Chocolates, Silver Dragee

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

Cone-shaped paper cups that you can find in your local drugstore are the key to pulling off these moist chocolate Christmas trees. Once they've cooled, decorate the cakes with melted chocolate and festive red, green and silver candies.

HOLIDAY CUPCAKES Sandra Lee SemiHomemade Cooking/Merry Munchies Christmas Food Network Box White Cake Mix, Peppermint Extract, White Cranberry Juice, White Icing, Royal Icing, Blue Colored Candy Canes, Marshmallows, Pretzels, Cake Decorating Dots, Orange Jelly Slices, Yogurt Covered Pretzels, Blue Candy Covered Chocolates or Blue Jelly Beans, Fruit RollUps, Red Gum Drops, Eggs, Lemon Juice, Confectioners’ Sugar, Food Coloring,HOLIDAY CUPCAKES Sandra Lee SemiHomemade Cooking/Merry Munchies Christmas Food Network Box White Cake Mix, Peppermint Extract, White Cranberry Juice, White Icing, Royal Icing, Blue Colored Candy Canes, Marshmallows, Pretzels, Cake Decorating Dots, Orange Jelly Slices, Yogurt Covered Pretzels, Blue Candy Covered Chocolates or Blue Jelly Beans, Fruit RollUps, Red Gum Drops, Eggs, Lemon Juice, Confectioners’ Sugar, Food Coloring

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For a sweet and celebratory Christmas treat, top peppermint-cranberry cupcakes with white icing and colorful candies. Even the kids can follow easy steps to create festive Santa and reindeer toppers using marshmallows, pretzel sticks, jelly beans and more.


This white frosting recipe isn’t the best one for piping. It’s best for spreading. And it works very well on my Best Chocolate Cake recipe or this White Snack Cake!

If you’re looking for a frosting recipe that is great for piping frosting onto cakes and cupcakes, I recommend you try my Pipeable Cream Cheese Frosting recipe or my Wedding Cupcake Buttercream recipe.With both of those recipes, you can scrape the frosting into a piping bag and pipe beautiful swirls with various tips.


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Chocolate VS Vanilla Cupcakes // Classic Chocolate Cupcake Recipe

Classic Chocolate Cupcake Recipe // Are you a chocolate or vanilla fan?? I’m a vanilla girl all the way, but when I asked my son what he wanted for his birthday treat he chose chocolate. Which shouldn’t surprise me at all. He’s five. Every five year old loves a good chocolate cupcake, right? Except a few hours later he changed his mind and VANILLA was the winning flavor… I decided to put the two classic flavors to the test and whipped up a batch of both for a chocolate vs. vanilla showdown!

These chocolate cupcakes are moist and delicious. I topped them with a simple chocolate frosting that had guests begging for more. My sister in law even asked if she could scrape off the topping on a few of the leftover cakes! So without further ado…

For the cupcake:
1/2 cup butter, softened
1-1/2 cups sugar
2 regular sized Hershey chocolate bars, melted
3 eggs
3/4 cup canola or vegetable oil
1 tablespoon vanilla extract
heaping 1/3 cup plain Greek yogurt (I used Tillamook)
1-1/2 cups flour
3/4 teaspoon salt
3/4 teaspoon soda
3/4 cup cocoa powder
3/4 cup water

Preheat your oven to 350 degrees. Line two muffin tins with paper liners and set aside.

Cream together the butter and sugar. Slowly stir in the melted chocolate and eggs. Add the oil, vanilla, and yogurt. Stir until combined.

Whisk together the flour, salt, soda, and baking powder in a separate bowl. Slowly mix into your wet ingredients along with the water.

Fill your paper cups half to 3/4 full. Bake for 15-18 minutes, or until a toothpick comes out clean.

For the frosting:
1/2 cup plus 1 tablespoon soft butter
4 cups powdered sugar
3/4 cup cocoa powder
3-4 tablespoons whole milk
1 teaspoon vanilla extract

Cream together the butter and powdered sugar. Add the milk, cocoa, and vanilla. Whip until your desired consistency is reached.

The overall vote for these at the party was that they were amazing! But did they win the chocolate vs. vanilla challenge?? Hop over to my blog for the vanilla cupcake recipe and to see which cake took home the prize!


Which would you vote for? Are you a chocolate or vanilla fan? Don’t forget to hop over to my site, One Sweet Appetite, for the class vanilla cupcake recipe!


Christmas Tree Cupcakes

HEAT oven to 350°F. Line muffin cups with paper baking cups. Prepare cake mix according to package directions using water, oil and eggs. Divide evenly into prepared muffin cups.

BAKE 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove to wire rack to cool completely.

FROST cupcakes with white frosting. Fill decorating bag fitted with small star tip half full with green frosting. Pipe frosting back and forth, gradually getting wider with each row to create a tree. Sprinkle immediately with candy bits from frosting.

Serving Size (1 of 24 cupcakes), Calories 290 (Calories from Fat 120), Total Fat 13g (Saturated Fat 3g, Trans Fat 2g), Cholesterol 25mg, Sodium 250mg, Total Carbohydrate 44g (Dietary Fiber 1g, Sugars 34g), Protein 2g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.

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Champagne Cupcakes

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These elegant cupcakes, perfect for a birthday or anniversary celebration, start with a simple, moist vanilla cake batter, baked in lined muffin tins. You scoop a bit out of the center of each, and fill with a vanilla-flavored custard. Top with luscious, softly-whipped cream, and—for the ultimate in easy glamour—sprinkle each with a little gold leaf or edible gold dust.

Make-ahead note: You can make the filling up to 2 days ahead, and bake the cupcakes the day before you plan to fill and frost them. See how to open a Champagne bottle too.

What to buy

KitchenAid Artisan Series 5-Quart Tilt-Head Stand Mixer, $299.99 at KitchenAid (originally $499.99)

The classic KitchenAid mixer makes whipping up cupcakes, cookies, or any other dessert you please quick and easy.

Instructions

  1. 1 Preheat the oven to 350°F. Line two 12-well muffin tins with paper cupcake liners and set aside.
  2. 2 In a large mixing bowl, sift together the flour, baking powder, and salt whisk to ensure the dry ingredients are well combined. Set aside.
  3. 3 Add the eggs to the bowl of a stand mixer fitted with the paddle attachment. Add 1¾ cups of sugar mix eggs and the vanilla extract and mix on medium speed for 1 minute. Reduce the mixer speed to low and add the oil in a slow, steady stream until it’s incorporated into the egg mixture.
  4. 4 Add a third of the flour mixture to the mixer bowl and stir until just barely blended. Add half the Champagne and stir until just barely blended. Repeat. At this point, the batter should be thin. Turn the motor off and stir in the last third of the flour mixture by hand, with a rubber spatula, to ensure you don’t overmix the batter (this would result in tough cupcakes).
  5. 5 Divide the batter evenly between the 24 paper-lined muffin wells. Bake for 10 minutes. Rotate the muffin tins in the oven and bake 10 to 15 minutes more, until a toothpick inserted in the center of the cupcakes comes out clean. Transfer the muffin tins to wire racks for the cupcakes to cool.

To make the filling:

  1. 1 Place a fine sieve over a mixing bowl and set aside. Heat the half and half in a medium heavy-bottomed saucepan over low heat until hot but not boiling. Meanwhile, in a mixing bowl, beat the egg yolks, sugar, and a pinch of salt until combined. Add the Champagne and whisk to combine, followed by the cornstarch. Mix a third of the heated half and half into the egg yolk mixture while whisking. Pour the entire mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon or heat-proof spatula, until the mixture begins to thicken.
  2. 2 Immediately strain the mixture through the sieve and into the mixing bowl. Add the butter and vanilla extract and whisk until combined. Place plastic wrap directly on top of the custard to avoid a skin from forming and allow to cool in the refrigerator for at least 1 hour (can be made up to 2 days ahead).

To assemble:

  1. 1 To make the whipped cream frosting, add the chilled cream to the bowl of a stand mixer fitted with the whisk attachment. Begin to whip at medium speed. When the whisk begins to leave tracks in the cream, add the sugar. Increase the speed to medium-high and whip until the cream holds a medium-firm peak. Add ½ cup of the chilled filling and whip into the cream for a few seconds more.
  2. 2 Scrape the filling into a pastry bag fitted with a small tip. (Alternately, add the filling to a zipper-top bag and snip off the corner, through which you can pipe the filling.) Using a small spoon or melon baller inserted in the top, remove the center of each cupcake (the scooped insides make great snacks while decorating!). Pipe each center core with the custard filling.
  3. 3 Transfer the whipped cream to a pastry bag fitted with a star tip. Pipe whipped cream on the top of each cupcake and sprinkle with the gold dust.

White Cupcakes Recipe & Video

Cupcakes are described as individual cakes that are baked in muffins cups lined with paper or foil baking cups. They come in a variety of flavors and are usually frosted with icing and sometimes garnished with sprinkles. While this definition sounds about right it does not describe how delightful cupcakes look and how delicious they taste. As you have probably noticed cupcakes have taken the country by storm. Bakeries offer us every possible flavor combination you can imagine, but the classic sweet and buttery White Cupcake frosted with swirls of creamy smooth Confectioners Frosting remains a favorite.

The important thing when making these White Cupcakes is not to over bake them as we want them to be soft, fluffy, and moist. Over baking causes them to be hard and dry tasting. So bake them only until a toothpick inserted into the center of the cupcake comes out clean. Always check to see if they are done a few minutes before the end of the stated baking time as everyone's oven works a little differently. And always cool your cupcakes completely before frosting.

For these White Cupcakes we are using a Confectioners Frosting (Butter Frosting) which is made with confectioners sugar (also known as icing or powdered sugar) along with butter, vanilla extract, and milk. It is easy to make and has a wonderfully light and fluffy texture with a sweet and buttery flavor. While I did not color the frosting, you can if you like. Now, you could just cover the cupcakes with a thin layer of frosting using a knife or offset spatula, which is perfect for the kids. But when you want something fancier, bring out the piping bag fitted with a plain (used here) or decorative tip. To dress them up even more, garnish with colored sprinkles which gives the cupcakes a welcome crunch.

White Cupcakes: Preheat oven to 350 degrees F (180 degrees C) and lightly butter or line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth. Add the sugar and beat until light and fluffy (3-5 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

In a separate bowl sift the flour with the baking powder and salt.

With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 18 - 20 minutes or just until set and a toothpick inserted into the center of a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool completely. With a knife or offset spatula, spread frosting on each cupcake. Or if you want to pipe the frosting, I often use a large Wilton 1M (open or closed) star tip or a large plain decorating tip. Garnish with colored sprinkles. These cupcakes are best served the same day, but they can be covered and stored at room temperature for a few days.

Frosting: In the bowl of your electric stand mixer, or with a hand mixer, beat the butter until smooth. Add the vanilla extract and the sugar and beat on low speed until mixed in. Then beat on high speed until frosting is light and fluffy (about 3-5 minutes) . Scrape down the sides of the bowl. Add a little milk if needed so the frosting is at spreading or piping consistency. If you like you can tint the frosting with food coloring.


Watch the video: How to Make Christmas Cupcakes (June 2022).


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