HOW TO MAKE EDIBLE ORNAMENTS CUPCAKES

Looking for the perfect gift to give? Make a box of edible ornaments cupcakes. Watch this animated video and learn how to make these simple and impressive edible ornaments cupcakes from Hello, Cupcake!: Irresistibly Playful Creations Anyone Can Make. These ornaments are super easy to make just frost the cupcakes roll them in sugar, choose the candies and press the candies into the frosting. Put them in gift boxes for the perfect gift. Happy Holidays!

Edible Ornaments Cupcakes
Makes 24 ornament cupcakes

8 vanilla cupcakes baked in red paper liners
8 vanilla cupcakes baked in green paper liners
8 vanilla cupcakes baked in white paper liners
2 cans (12 ounces each) whipped vanilla frosting
1/2 cup each green, light green, red, yellow, and white decorating sugars
24 yellow spice drops
Black licorice laces, cut into twenty-four 1-1/4 inch pieces
24 thin pretzels sticks
Assortment of colored fruit chews and fruit leather (Laffy Taffys, Airheads, Starbursts, Fruit by the Foot)
Red licorice laces (Twizzlers Pull-n-Peel)
1 cup mini candy-coated chocolates (M&M’s Minis)
Cinnamon Red Hots or candy decors

Spoon 1/2 cup vanilla frosting into a self-closing plastic bag, pressing out excess air; seal and set aside.

Place decorating sugars in separate small shallow bowls.

Spread tops of all cupcakes in remaining vanilla frosting, mounting it slightly. Roll top of each cupcake in one of the sugars to coat completely.

Make top of ornament by poking a hole in each end of each spice drop with a round toothpick. Bend one black licorice piece in half and insert both ends into one of the spice drop holes to make a loop. Insert one end of a pretzel stick in the hole in the other end of the spice drop. Press the other end of the pretzel stick all the way into a cupcake. Repeat with remaining cupcakes.

Roll out fruit chews on a piece of wax paper to 1/8 -inch thickness. Use clean scissors to cut the fruit chews and leathers into decorative pieces. Arrange these with red licorice laces to make strips, bands and other designs on the cupcakes.

Snip a tiny corner off the bag with vanilla frosting and pipe dots in different patterns over the cupcakes, atop the fruit chew designs. Press M&M Minis and Red Hots into frosting. Place cupcakes into small boxes or arrange on a platter.

Adapted from the book Hello, Cupcake!: Irresistibly Playful Creations Anyone Can Make by Karen Tack and Alan Richardson. Copyright © 2008 by Karen Tack and Alan Richardson. Reprinted by permission of Houghton Mifflin Company. All rights reserved.

Want more recipes from Hello, Cupcake! by Karen Tack and Alan Richardson? Get these…

ULTIMATE CARROT CAKE RECIPE – Desserts Magazine

This carrot cake recipe is tender and moist, and the cream cheese frosting is tangy and rich. The carrot cake can be prepared one day ahead. Sweetened cream of coconut is available in the liquor section of most supermarkets.

Makes 8 to 10 servings

Cake
2-1/3 cups sifted all purpose flour (sifted, then measured)
1 cup sweetened flaked coconut, optional
1 cup whole pecans, roasted
1/4 cup chopped crystallized ginger
3-1/2 teaspoons ground cinnamon
2-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups granulated white sugar
1 cup vegetable oil
4 large eggs
2 teaspoons pure vanilla extract
2 cups finely grated peeled carrots
Two 8-ounce cans crushed pineapple in its own juice, well drained

1. Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 2 inch high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour, coconut, pecans, and crystallized ginger in the processor. Process until nuts are finely chopped.

2. Sift 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl.

3. Using an electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time, beating well and scraping the bowl after each addition. Add the vanilla and the spice mixture. Stir in coconut-pecan mixture, carrots and crushed pineapple.

4. Divide batter among pans. Bake until a cake tester or toothpick inserted into center of cakes comes out clean, about 30 minutes. Cool the cake pans on a racks for 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks and cool completely.

Frosting
Three 8-ounce packages Philadelphia-brand cream cheese, room temperature
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
2 cups powdered sugar, sifted
3/4 cup canned sweetened cream of coconut (such as Coco López)
1 teaspoon pure vanilla extract

1. Beat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, cream of coconut and vanilla. Chill until firm enough to spread, about 30 minutes.

2. Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over top of cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly.

3. Spread thin layer of frosting over top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Chill for 1 hour. (Can be made 1 day ahead. Cover the cake and chill. Let stand at room temperature 1 hour before serving.)

GREEN TEA DOUGHNUT HOLES RECIPE

Watch and learn how easy it is to make green tea doughnut holes. These super easy to make doughnut holes are coated with green tea powdered sugar and also regular powdered sugar.

Green Tea Doughnut Holes
Makes about 16 doughnut holes

100 g (3.53 oz) cake flour
1 teaspoon baking powder
1 egg
2 Tablespoons granulated sugar
2 Tablespoon milk
1 Tablespoon melted butter
Powdered sugar, to coat

Green Tea Powdered Sugar
1 Tablespoon powdered sugar for matcha donuts
1/4 teaspoon matcha powder

Frying Oil: 1.5 cm / ½ inch depth

*** For directions watch the video.

Want more green tea recipes? Try these…

Green Tea Lava Cake recipe
Matcha Lava Cake
 Green Tea Mille-Crepes
Green Tea Mille-Crepes
Green Tea Almond Genoise Layer Cake
Matcha-Almond Génoise Layer Cake