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These are a list of Christmas cupcakes!

Ornament CupcakesEdit

YayCupcakes

Credits: BettyCrocker.com

IngredientsEdit

  • 1 box white cake mix
  • Water, vegetable oil and egg whites called for on cake box
  • 6 cups powdered sugar
  • 2/3 cup butter or margarine, softened
  • 1 tablespoon vanilla
  • 3 to 4 tablespoons milk
  • 24 small candy canes
  • Red and green jelly beans
  • Red cinnamon candies
  • Red string licorice
  • Red and green candy-coated chocolate-covered sunflower seeds
    Cupcakes-0

DirectionsEdit

  1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups or spray with cooking spray.
  2. Make and bake cake as directed on box for cupcakes, using water, oil and egg whites. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  3. In large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 3 tablespoons milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Frost cupcakes generously.
  4. Create ornament designs using assorted candies. Use top of candy cane to create a “hook” on each cupcake.

Mistletoe CupcakesEdit

Lol

Credits: Taste.com

IngredientsEdit

  • 125g butter
  • 100g (1/2 cup, firmly packed) brown sugar
  • 1 tsp finely grated orange rind
  • 2 eggs
  • 500g dried mixed fruit
  • 60g (1/2 cup) chopped walnuts
  • 80ml (1/3 cup) fresh orange juice
  • 75g (1/2 cup) plain flour, sifted
  • 75g (1/2 cup) self-raising flour, sifted
    Cupcakes1
  • 1/2 tsp mixed spice
  • 250g white icing
  • 36 red Nestle Smarties or Mars M&M'S
  • 10 drops green food coloring

DirectionsEdit

  1. Preheat oven to 170°C. Line twelve 80ml (1/3-cup) capacity muffin pans with cases. Use an electric beater to beat the butter, sugar and orange rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.
  2. Stir in the dried fruit, walnuts and orange juice. Stir in the combined flour and mixed spice. Spoon into the lined pans and smooth the surfaces.
  3. Bake for 30 minutes or until cupcakes are firm to touch. Set aside in the pans for 5 minutes to cool before transferring to a wire rack to cool completely.
  4. Knead the icing following packet directions. Roll out on a sheet of non-stick baking paper until 3mm thick. Use a round 7cm pastry cutter to cut 12 discs from icing. Place on the cupcakes.
  5. Bring leftover icing together. Flatten slightly. Wearing gloves to avoid staining your hands, add food coloring and knead until well combined. Roll out on a sheet of non-stick baking paper until 3mm thick. Use a pastry cutter or a small sharp knife to cut 24 small diamond shapes from the icing. Arrange on cupcakes to make leaves. Roll remaining icing into small balls and use to attach Smarties or M&M'S to the cupcakes to make berries.

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