Christmas has come and gone, but not before it gave me a chance to bake! Like every year prior, my family holds Christmas Eve at our house. We invite family and friends, and tell them to bring a dish of their own. Not only do we cater, but it gives others a chance to contribute, and gives everyone a chance to try homemade dishes. I made sure my mom told everyone not to bring dessert, because I would be in charge of that.
I decided to make Holly Cupcakes and Red Velvet Whoopie Pies with Peppermint Cream Cheese Filling; mind you my mom made cookies from a recipe passed down from generation to generation, and she also got a pumpkin roll [which was quite delicious].
I also decided to decorate a whole table, just for the desserts. Of course, I shopped at Target!
Vanilla Buttercake – from the book Cupcakes
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/2 cup sugar
1 cup self-rising flour
3 tablespoons milk
1 stick butter, softened
1 1/2 cups powdered sugar
3 tablespoons milk
1 bag of Cranberries, Cleaned
1 cup granulated sugar
Fondant [Green or White]
Green Food Coloring [if using White Fondant]
* It would help if you have a leaf fondant cutter, like this.
1. Preheat oven to 350 degrees F. Line 6-hole oversize (Texas) or 12-hole standard muffin pan with paper baking cups.
2. Beat butter, vanilla, sugar, eggs, flour, and milk in small bowl with electric mixer on low speed until ingredients are just combined. Increase speed to medium beat until mixture is changed to a paler color.
3. Divide mixture among baking cups; smooth surface.
4. Bake large cakes about 25 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.
1. Beat butter in small bowl with electric mixer until light and fluffy.
2. Beat in sifted powdered sugar and milk.
3. Add to cupcakes using a pastry bag, in a circular motion.
1. Coat cranberries with sugar – set aside [3 per cupcake]
2. Roll Fondant & make green fondant by adding food coloring to center and folding the fondant over and over with hands, essentially kneading the color in.
3. Roll Fondant again, and cut leaf shapes out [1 per cupcake]
4. Add cranberries and fondant leaf to top of cupcake.
The combination of tart and sweet was superb.
For another option, if your guests don’t like cranberries, just add festive sprinkles.