Seasonal

Hi,and welcome to CUPCAKE MANIA!!!!

Today we will be talking about all type of cupcakes holidays and you will also get the recipes to the cupcakes.

And the first one is CHRISTMAS CUPCAKES

Holiday Poke Cupcakes Image 1

Prepare cake batter and bake as directed for cupcakes. Cool in pans 10 min. Pierce tops with fork.

Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min. Remove from pans.

Tint COOL WHIP with food coloring; spread onto cupcakes. Decorate as desired.

Next we have Chanukkah cupcakes!!!

INGREDIENTSNutrition

99 cupcakesUS
  • 9cupcakes or 9 muffins, frosted
  • 2 -3colors decorating icing
  • candy cake decorations
  • 9 hanukkah candles

 

DIRECTIONS

  1. Take any frosted cupcake or muffin, decorate with colored icing, candy stars, stars of David , candy dreidels or snowflake sprinkles, coconut, etc.
  2. Place eight of the cupcakes on a long platter, on a board covered in foil or around the edge of a round platter. In the center of the row or circle, place a pretty inverted drinking glass or small bowl. Set the “shamash” cupcake here.
  3. Place a real candle in the center of each cupcake.
  4. For an fire-free edible candle, place a chocolate covered wafer stick such as Twix, Pirouline, or even Twizzlers, cut to size, lengthwise in the center of each cupcake and make a “flame” with dab with white or yellow frosting on top.
  5. The Cupcake Menorah makes a creative, easy Hanukkah centerpiece and the kids will really enjoy watching their dessert flicker away throughout the meal. They may even stay at the table a bit longer!

Next we have VALENTINE DAY CUPCAKES!!

1/2 cup butter

1 1/2 cups white sugar

2 eggs

1 cup buttermilk

1 fluid ounce red food coloring

 1 teaspoon vanilla extract

  • Prep 30 m

  • Cook 20 m

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
  2. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.