christmas post 3 of 3

What you'll need

• Pretzels (standard shaped)
• Chocolate frosted cupcakes
• Tootsie Roll® Midgee
• Mini vanilla wafer
• Red or brown M&Ms®
• White M&Ms®
• Black decorating gel

Helpful Tip: Where to Find It: You can buy single-color bags of M&Ms® at your local party or craft store.

How to make it

1. For each "reindeer," carefully snap two pretzels into antler shapes and press them into a chocolate frosted cupcake.
2. Add a pair of white M&M® eyes dotted with black decorating gel.
3. Press on a mini vanilla wafer for a snout, then use a small dab of frosting to attach a red or brown M&M® nose.
4. Shape each ear from a third of a Tootsie Roll® Midgee and arrange them next to the antlers.

From: http://spoonful.com/recipes/reindeer-cupcakes

Christmas post 2 of 3

What you'll need

• Cooled cupcake (baked from your favorite recipe)
• White icing
• Large marshmallows
• Waxed paper
• Pretzel sticks
• Decorators' gel
• Orange slice candy
• Junior Mints
• Thin Mints
• Fruit leather 

How to make it

1. Frost a cooled cupcake (baked from your favorite recipe) with white icing.
2. Flatten a large marshmallow on waxed paper with the palm of your hand. Cut a second marshmallow in half horizontally, then stack the halves on the first marshmallow to form a torso and head.
3. Push a thin pretzel stick down through the snowman (this will help him stand up), then set him on the cupcake.
4. Use decorators' gel to create a mouth, eyes, and buttons, then add pretzel stick arms and a wedge cut from an orange slice candy for a nose.
5. Accessorize with a candy hat (a Junior Mint secured to a Thin Mint with icing) and a fruit leather scarf
6. .From: spoonful.com

Chirstmas cupcake post 1 out of 3

Ingredients

1 cake mix (any flavor)

Water

Oil

Eggs

 1    (16-oz.) can vanilla frosting

 

 2    tablespoons red decorator sugar

48  chocolate chips

24  red cinnamon candies

1 1/2  cups miniature marshmallows (about 144) 

 

Step 1 Heat oven to 350°F. Line 24 muffin cups with paper baking cups. Prepare and bake cake mix as directed on package for cupcakes, using water, oil and eggs. Cool 30 minutes or until completely cooled.

Step 2 Spread frosting over cupcakes. Sprinkle top 1/3 of each cupcake with about 1/8 teaspoon decorator sugar to form Santa's hat.

Step 3 To make each Santa's face, place chocolate chips for eyes and cinnamon candy for nose. Cut 2 marshmallows in half lengthwise; arrange to form rim of hat. Cut 4 marshmallows in half crosswise; cover lower part of cupcake to form beard.

  I hope you all like this cupcake recipe sadly this is one of my last blog i will still add 3 more for the next 3 days and i hope you all will love those cupcake recipes. These cupcake recipes that i am going to post are this one a Christmas tree, and a special one that im not going to announce until Thursday. This cupcake recipe that im talking about is good for kids.This is also a good recipe to make for a craft with your family not to hard to do. So all you should try to make these cupcakes. It will be so much fun to make for Christmas. So i hope you will make and love these cupcakes.

Thanksgiving cupcakes

Ingredients
1
box Betty Crocker® SuperMoist® yellow cake mix or your favorite flavor cake mix
Water, vegetable oil and eggs called for on cake mix box
2
containers Betty Crocker® Rich & Creamy milk chocolate frosting
1
tube (4.25 oz) Betty Crocker® white decorating icing
1
tube (0.68 oz) Betty Crocker® brown decorating gel
Candy corn
Betty Crocker® chocolate candy sprinkles

Directions
1Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for 24 cupcakes.
2Frost cupcakes with frosting. Place remaining frosting in corner of resealable freezer plastic bag. Snip off small corner of bag.
3To decorate each cupcake, pipe 1-inch mound of frosting on 1 side of cupcake to look like head of turkey. Make eyes with white decorating icing and brown decorating gel; add candy corn for beak. To make feathers, pipe frosting on opposite side to hold candy corn; place candy corn upright on frosting to look like feathers. Sprinkle chocolate candy sprinkles near head and at base of feathers. If desired, add candy corn at base of cupcake for feet. Store loosely covered.

Expert Tips
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time. Easily fill a bag with frosting by placing the bag into a mug and turning the top down over the sides. Fill with frosting, then twist to close the top of the bag, squeezing to one corner before snipping off a tip. Bake cupcakes ahead. Tightly cover unfrosted cupcakes and freeze up to 2 months.

My Thoughts 
   This cupcake recipe is great for thanksgiving you can design it how you want it or you can leave it the way it is in the picture below. This a good cupcake design for kids when the meal is getting ready or after its a fun and creative thing to do for the whole family. This is a simple thing to make the design on the cupcake is the hard part to do sometimes but when you got it down its going to look great. Id you want to change the design like not putting candy corn and instead put something else that can work to. Also if you want to make a another character standing by the turkey like a pilgrim with close and a musket that can also work and make your cupcake idea come to life.
From: www.bettycrocker.com/recipes

Chocolate Cupcakes with Peanut Butter Frosting

To make these delicious cupcakes you will first need a kitchen to work in then for your ingredients you will need.

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup lights brown sugar, packed
2 extra-large eggs, at room temperature

2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
2 tablespoons brewed coffee
1 3/4 all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda

1/2 teaspoon kosher salt
Kathleen's Peanut Butter Icing, recipe follows
Chopped salted peanuts, to decorate, optional

Directions

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.


In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and two sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream and coffee. In another bowl, sift together the flour, cocoa, baking soda and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (one rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans and allow to cool completely before frosting.

Frost each cupcake with the peanut butter icing and sprinkle with chopped peanuts if desired.
Kathleen's Peanut Butter Icing:

* 1 cup confectioners' sugar
* 1 cup creamy peanut butter
* 5 tablespoons unsalted butter, at room temperature
* 3/4 teaspoon teaspoon pure vanilla extract
* 1/4 teaspoon kosher salt
* 1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

From: www.foodnetwork.com/recipes/ina-garten/chocolate-cupcakes-and-peanut-butter-icing-recipe2/index.html