CUPCAKE CHRISTMAS TREE
Provided by Food Network
Categories dessert
Time 1h50m
Yield 20 to 25 servings
Number Of Ingredients 25
Steps:
- Cupcakes: Preheat the oven to 375 degrees F. Line the cups of 2 to 4 mini muffin tins with paper liners (you can bake the cupcakes in batches if necessary). Mix the sugar, flour, cocoa powder, baking powder, baking soda, and salt together in a mixer fitted with a whisk attachment. Add the eggs and milk and mix until well combined. Drizzle in the oil and the vanilla and almond extracts and mix. With the mixer running at low speed, add the boiling water and mix just until smooth. Fill the lined muffin cups about 2/3 full. Bake until risen and firm to the touch, about 20 minutes. Let cool in the pans. Frosting: In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add the sugar, vanilla, and 2 tablespoons milk and mix until smooth. Add more milk a little at a time until the frosting is thick and spreadable. Using a flexible spatula, frost the tops of the cooled cupcakes. Refrigerate at least 1 hour before assembling the tree.
- To assemble the tree, spread a thick layer of sprinkles out on a plate. Dip the tops of the cupcakes in the sprinkles and set aside. Tie curling ribbon around the candy canes and curl with a scissor blade. One inch up from the bottom of the styrofoam cone, stick toothpicks into the cone 1 1/2 inches apart, making a circle around the cone and leaving them sticking out at least 1 inch. Place the cone on a serving platter. Make the bottom ring of cupcakes by spearing the bottom of a cupcake onto one of the toothpicks in the cone, with the frosting facing out and with the side of the cupcake resting on the plate. One inch above the tops of the first row of cupcakes, place another row of toothpicks 1 1/2 inches apart, all around the cone, positioning them so that the second row will rest between the tops of the first row. You will fit fewer cupcakes on the second row; feel free to cut a cupcake in half if necessary to fit into the space available. Spear the cupcakes onto the toothpicks as before. Continue up the cone to form a tree of cupcakes, ending with a single cupcake on top. Serve within one hour, or refrigerate up to 24 hours. Stick the candy canes in the styrofoam and stick gilded cranberries on with a little extra icing. Pour sugar on the serving platter around the tree. To gild the cranberries, roll them on the sheets of gold leaf to roughly coat.
CHRISTMAS TREE MINI CUPCAKES
These are a delicious treat for the holidays, after a day the juice from the strawberry gets absorbed by the cupcake. Yummy!
Provided by britt98
Categories Desserts Cakes Holiday Cake Recipes
Time 48m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease mini muffin cups or line with paper liners.
- Mix pastry flour, white sugar, and cocoa powder together in a bowl; add water, oil, and vanilla extract and blend until batter is smooth. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 8 to 12 minutes. Cool in the tin for 5 minutes.
- Mix frosting and green food coloring together in a bowl until evenly combined. Transfer frosting to a pipe bag or plastic bag with a snipped corner; refrigerate for 5 minutes.
- Squeeze a small amount of frosting onto the hulled side of each strawberry and place each onto a cupcake so the strawberry is in the shape of a tree. Pipe frosting onto each strawberry to look like leaves. Add candies to the "tree" to look like ornaments and place a star-shaped candy on top of each "tree".
Nutrition Facts : Calories 76.5 calories, Carbohydrate 12.2 g, Fat 3.2 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 0.5 g, Sodium 9.4 mg, Sugar 8.2 g
PULL-APART CUPCAKE CHRISTMAS TREE
Try a new party trick this holiday season: pull-apart cupcakes!
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 23 cupcakes
Number Of Ingredients 7
Steps:
- Arrange 21 cupcakes in a tight triangle on a platter or cake board, using 6 cupcakes at the bottom. Add 2 cupcakes for the trunk. Break the graham cracker in half, spread chocolate frosting on the back and use to fill in the gaps in the trunk as shown.
- Spread the remaining chocolate frosting on the bottom 2 cupcakes, using an offset spatula to add texture. Tint the vanilla frosting green; transfer to a piping bag with an open-star tip. Starting from the bottom of the triangle and working your way up, pipe the green frosting all over the cupcakes in small downward strokes to cover completely.
- Add candies for ornaments. Flatten the gumdrop and trim into a star shape with a small cookie cutter. Place on top of the tree.
MINI VANILLA CUPCAKES
Everything vanilla in these bite-sized cupcakes. So cute and tasty.
Provided by Yoly
Categories 100+ Everyday Cooking Recipes More Meal Ideas Recipes Mini Foods Desserts Cakes
Time 55m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 18-cup mini muffin tin or line with cupcake liners.
- Sift flour, baking powder, and salt into a bowl.
- Whip butter and sugar in a separate bowl with an electric mixer until fluffy. Mix in egg and vanilla extract. Add flour mixture and milk; whip until just combined. Fill the prepared muffin cups 3/4 full with batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 14 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.
- Meanwhile, whip powdered sugar, butter, and vanilla for frosting in a bowl until well combined. Frost cooled cupcakes.
Nutrition Facts : Calories 146.7 calories, Carbohydrate 14.9 g, Cholesterol 34.3 mg, Fat 9.4 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 5.8 g, Sodium 78.8 mg, Sugar 10.8 g
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