I’ve enjoyed having a play with some Christmas Cupcakes this week. I’d forgotten how time consuming they can be though – and how quickly they get demolished in our house. These are batch 2 – The first lot got eaten before having their pictures taken, when I was out. Cardinal sin in the world of food blogging but amazing that it hasn’t happened before now with 3 kids!
I wanted to make something a little more challenging than ordinary Christmas cupcakes so made secret hidden stars inside of them – I did start with hidden Christmas Trees but didn’t fancy a green inside to my cupcakes and didn’t like that the Christmas design wasn’t really clear enough. I’m quite happy with the stars though – I used one of the kids old star cutters that isn’t that sharp on the edges so reckon that if you used a better cutter, the design would be even sharper.
I was set a challenge by the Cake Decorating Store to come up with a Christmas cupcake design. Me being me, couldn’t leave it at just one design – after all, who wants just plain old trees? You must have a Santa too!(Santa cake toppers supplied by the Cake Decorating Store)
And so onto how to make the Christmas Tree Cupcakes with a surprise hidden inside.
I used my usual vanilla cupcake recipe. Line cupcake trays with cupcake cases and preheat the oven to 180C.
I took approximately 1/4 of the mix out and coloured it red with gel food colour.
Spread it out on a lined baking tray to a depth of about 5mm and bake at 180C for 3-4 minutes.
AS soon as it comes out of the oven, cut out stars using a cutter. Press 2 stars together for the correct depth.
Spoon 1tsp of the plain cake mix into the bottom of each case then add the star.
Spoon the rest of the plain cake mix around and on top of the stars – make sure the star doesn’t fall over.
Bake at 180C for 18-20 minutes.
When cool, spread a thin layer of white frosting over the cupcake. (I used ready made frosting from the Cake Decorating Store)
Roll out a cone of marzipan and stick on top of the cupcake.
Colour some more frosting a pale green colour, and put in a piping bag. It doesn’t really matter what nozzle you use as long as it is fairly thin with a serrated edge.
Pipe little peaks from the top of the cone down, working evenly and leaving some peaks sticking quite proud.
Sprinkle over with tiny Christmas coloured sugar balls immediately before the frosting sets.
Bake of the Week Round UP
I know I’ve said it before, but I am absolutely gob smacked by how many wonderful bakers take part in Bake of the Week – I am so grateful for each and every one of you. We are almost up to 300 posts on our Pinterest board which is phenomenal. Thank You!
Because there were so many entries over the 2 weeks, I am stretching my own rules and choosing 3 featured bakes.
My first is carrying on the Tree theme and is this wonderful Olive, Tomato & Herb Christmas Tree from Tales from the Kitchen Shed. What a fantastic idea for arranging and baking bread. On the blog, there is also a sweet version of this tree. Just wow!
My next featured bake is from a baker that has 5 bakes entered into this week’s Bake of the Week, ET Speaks From Home – This lady knows how to work hard! Her Choux Cygnets are beautiful and so delicate. I’m also very jealous that she has been baking with Brendan of GNNO fame recently!
And I couldn’t leave this cute Owl Cake out. So simple yet really effective from Green Gourmet Giraffe
The linky is now open for your next Bakes of the Week – I’m catching up on all the comments and sharing of the posts at last! Please place the badge somewhere on your post to let people know you are one of the B of the W team. I comment, Pin, Tweet and Share on Google+ all entries. There is no theme, anything that you bake can be included.
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