Christmas Cupcakes Food

CHRISTMAS SNOWMAN CUPCAKES

Steps:

• Melt 2 chocolate coins in the microwave or in in a bowl over a pan of simmering water, until liquified.
• Dip each cylindrical/round chocolate into the melted chocolate and 'glue' to the coins of chocolate, to look like tophats.
• Sieve icing sugar and add to soft butter and hot water.
• Mix slowly for 2 minutes, then fast, until light and creamy.
• Spread buttercream over each cupcake, leaving a little over to 'glue' the hats on later.
• Place a marshmallow in the middle of each cupcake.
• Snap each chocolate stick in half and place into the cupcake for arms.
• Pipe on a green scarf around the marshmallow.
• Pipe on black eyes and red or orange nose and buttons (If it doesn't stick very well, slightly dampen the side of the marshmallow with a wet finger).
• "Glue" on the tophat with remaining buttercream.

CHRISTMAS CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Line cupcake pans with paper liners.
• Combine flour, sugar, baking powder, and salt in a large mixing bowl.
• Add shortening, milk, and vanilla.
• Beat for 1 minute on medium speed.
• Scrape side of bowl with a spatula.
• Add eggs to the mixture.
• Beat for 1 minute on medium speed.
• Scrape bowl again.
• Beat on high speed for 1 minute 30 seconds until well mixed.
• Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
• Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
• Cool 5 minutes in pans then remove and place on wire racks to cool completely.
• Once cupcakes are completely cooled, frost and decorate as you desire. Let your imagination run wild!

CHRISTMAS TREE CUPCAKES

Steps:

• Preheat oven to 325 degrees. Invert two 9 1/2-by-3-inch disposable round foil baking pans. Using a craft knife or a paring knife, cut six X shapes in bottom of each, spacing them evenly, to make 1 1/2-inch openings. Fit a waffle cone snugly into each opening, standing the cones upright. Line each cone with parchment paper, and then place a dried bean or a hazelnut in bottom to prevent batter from leaking. Place pans and cones on parchment-lined baking sheets. Line a 12-cup mini-muffin tin with paper liners.
• Whisk together cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Whisk together eggs, warm water, buttermilk, oil, and vanilla in a medium bowl. With a mixer on low speed, gradually add egg mixture to flour mixture, beating until just combined. Raise speed to medium, and beat for 3 minutes. Carefully pour batter into cones, filling each two-thirds full. Spoon 1 1/2 tablespoons batter into each muffin cup (these will be the tree bases).
• Bake until a skewer inserted into center of cake comes out clean, 15 to 18 minutes for cupcakes and 35 minutes for cones. Let cakes cool on a wire rack for 15 minutes. Remove cakes from cones and parchment. Let cool completely on the rack.
• If necessary, use a serrated knife to trim top of each cupcake to create a flat surface. Place a dab of frosting on top of each cupcake, and position a cone cake on top. Place frosting in a pastry bag fitted with a small star tip (such as Ateco #19) and pipe frosting decoratively all over tree. Sprinkle with sanding sugar. Top each tree with a mini gingerbread star, if desired. Trees can be refrigerated, uncovered, for up to 6 hours before serving.