Winter Fantasy Poinsettia Cupcakes Food

POINSETTIA CHRISTMAS CUPCAKES (VEGAN)

Steps:

• Preheat the oven to 180°C and line a muffin tin with 12 patty cases, and a second tin with 2 patty cases.
• In a small bowl combine white vinegar and dairy-free milk. Set aside.
• In a medium bowl, whisk together flour, cocoa powder, bicarbonate of soda, baking powder and spices.
• In a large bowl, whisk together canola oil, brown sugar, golden syrup and vanilla until combined. Add a bit of the milk mixture and whisk until combined.
• Slowly add the dry ingredients to the oil and sugar mixture, alternating with the rest of the milk until cupcake batter comes together, scraping down the sides of the bowl as necessary.
• Spoon mixture into patty cases ensuring they are only 1/2 full before placing them in the oven for 18 minutes or until lightly springy to touch. Let cool completely before frosting.
• Make the buttercream frosting. Using a handheld mixer or a stand mixer with the paddle attachment fitted, beat dairy-free butter and vanilla for 1-2 minutes until creamy. Add in 3 cups of icing sugar and beat on medium until combined. As mixture thickens, add in the dairy-free milk a little at a time until the mixture is smooth and creamy but still thick enough to stand up on its own.
• Separate out some of the buttercream into a smaller bowl and add a few drops of green gel food colouring until the desired colour is reached. To the rest of the buttercream add red colouring.
• Decorate the cupcakes. Add the green food colouring to a piping bag with a leaf tip (such as a #66 or #70) attached and pipe 3x leaves onto each cupcake. Use the same tip in another piping bag with the red buttercream and pipe leaves around the edge of the cupcake, followed by more around the inner circle so you have 2 layers of overlapping leaves. Add a few chocolate jimmy's to the centre and optional gold sprinkle for festive flair.

POINSETTIA CUPCAKE WREATH

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Grease and flour muffin cups or spray with baking spray with flour. In medium bowl, mix flour, baking powder and 1/ teaspoon salt; set aside
• In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third of mixture at a time, and milk, half at a time, beating just until blended. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until two-thirds full.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• In large bowl, beat 1/2 cup butter and the shortening with electric mixer on medium speed until light and fluffy. Beat in 1 teaspoon vanilla and 1/8 teaspoon salt. On low speed, beat in powdered sugar, 1 cup at a time, scraping down side of bowl occasionally. Add 2 tablespoons milk; beat on high speed until light and fluffy. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Frost cupcakes.
• In small microwave bowl, microwave 2 candies uncovered on High 10 to 15 seconds or until warm enough to be pliable. Cut candies in half. Form each half into flower petal, 1 1/4 inches long. Use toothpick or paring knife to make marks on petals to look line veins. Repeat with remaining candies.
• On each cupcakes arrange 5 candy petals in shape of poinsettia. Using leaf tip, pipe green icing between some of the petals for leaves. Using round tip and yellow icings, pipe dots in center of petals for stamen. To form wreath, arrange 12 cupcakes in circle on serving platter. Serve remaining cupcakes on another platter.

WINTER FANTASY SNOWFLAKE CUPCAKES

Steps:

• Frost cupcakes, reserving some frosting for decorating as desired., For snowflake cupcakes: Place clear decorating sugar in a small shallow bowl; roll top edge of each cupcake in sugar to form a decorative rim. Set aside., With a pencil and paper, draw assorted snowflake designs. Cut into individual patterns. Melt candy coating in a microwave-safe bowl; stir until smooth. Transfer to a resealable plastic bag; cut a small hole in corner of bag. Place waxed paper over the drawings and pipe candy coating over designs. Sprinkle with blue decorating sugar and edible glitter. Refrigerate until set., Gently lift candy flakes from waxed paper; arrange snowflakes on cupcakes. Sprinkle with additional edible glitter.

WINTER FANTASY CUPCAKES

Steps:

• Frost cupcakes, reserving some frosting for decorating as desired., For snowmen cupcakes: Dip the top of each cupcake in coarse sugar; gently shake off excess sugar. For stovepipe hats, microwave chocolate wafers for a few seconds to slightly soften as needed. Use a serrated knife to cut two narrow strips from opposite sides of each wafer. (Large center piece will form crown of hat; one strip will form the brim.), Add chips and mini chips to cupcake to form eyes and mouth. Cut a small piece of orange slice to form the nose. , Stick brim of hat, rounded side up, into top of cupcake; insert hat crown into the top edge. Secure with additional frosting. Color frosting if desired; place in a resealable plastic bag. Cut a small hole in corner of bag. Pipe a decorative hat band; add dragees and sprinkles if desired. Sprinkle cupcakes with glitter if desired.,

POINSETTIAS CUPCAKES

Steps:

• Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Add the vanilla; increase the speed to medium-high and mix until smooth. Adjust the consistency with milk as desired. Use immediately or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth.
• Put 1/3 of the frosting into a medium bowl and the remaining 2/3 into a second bowl. Color the smaller amount of frosting with the green food coloring and stir to combine. Color the larger amount of frosting with 5 to 10 drops of red food coloring - until a dark red color is achieved. Transfer the green buttercream to a disposable piping bag fitted with a #63 leaf piping tip. Transfer the red buttercream to a disposable piping bag fitted with a #366 leaf piping tip.
• Pipe a dollop of red buttercream on the tops of each cupcake and smooth with a small offset spatula to cover the tops.
• Pipe red buttercream on top of each cupcake creating petals in a star shape. Pipe a second star shape pattern on top of the first but offset the points so they are in between the first layer of petals. Pipe the green frosting with the flat side of the piping tip facing towards the cupcake and make leaves in between each of the bottom layer of petals. Pipe a cross shape with the red frosting in the center of the flowers. Sprinkle the centers with silver dragees.