Best Little Holiday Cakes Recipes

LITTLE HOLIDAY CAKES

Little Holiday Cakes image

My college friend shared this cupcake recipe that has pie crust on the bottom, raspberry jam in the middle and cake on top-scrumptious for a buffet or potluck. -Dana Beckstrom, Salt Lake City, Utah

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 5

Ingredients

Pastry for double-crust pie (9 inches)
1/2 cup seedless raspberry jam
1 package red velvet cake mix (regular size)
1 can (16 ounces) vanilla frosting
Red and green sprinkles

Steps:

Roll pastry to 1/8-in. thickness. Cut twenty-four 2-1/2-in. circles. Press onto the bottom and 1/2 in. up the sides of greased muffin cups. Top each with 1 teaspoon jam; set aside., Prepare cake mix batter according to package directions for cupcakes. Fill prepared muffin cups three-fourths full., Bake at 350° for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with vanilla frosting and decorate with sprinkles.

Nutrition Facts : Calories 338 calories, Fat 16g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 296mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

HOT LITTLE CHRISTMAS CAKES

Hot little Christmas cakes image

Forgotten to make your Christmas pud? These speedy cakes are the perfect alternative

Provided by Barney Desmazery

Categories Dessert, Dinner, Treat

Time 25m

Number Of Ingredients 9

Ingredients

50g melted butter , plus extra for greasing
50g plain flour , plus extra for dusting
¼ tsp baking powder
1 tsp mixed spice
50g dark muscovado sugar
1 egg
finely grated zest 1 orange
small handful dried berries and cherries
vanilla ice cream and honey, to serve

Steps:

Grease and flour 4 small ramekins and set aside. Tip all the ingredients, except the berries and cherries, into a large jug or bowl. Using a hand blender, blend until completely combined, then stir in the dried fruit. Chill cake mix until needed.
Heat oven to 230C/fan 210C/gas 8. Divide the mix between the ramekins and bake for 15 mins until puffed up and golden. Tip the cakes out onto plates, top with a scoop of vanilla ice cream and drizzle with honey.

Nutrition Facts : Calories 243 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.37 milligram of sodium