Mini Present Cupcakes

Mini Present Cupcakes IMAGE Author: Canadian Living Credits: Mini Present Cupcakes IMAGE

Each of these adorable mini cupcakes is topped with a special treat: candy presents! Square or rectangular candies work best, but you can easily trim them to fit if you want a variety of gift box shapes.

  • Portion size 36 servings
  • Credits : Canadian Living: Holiday Baking 2015

Ingredients

  • 1 teaspoon baking soda
  • 1 1/2 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup cocoa powder sifted
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla
  • 1 1/2 tablespoon cider vinegar
  • 3/4 cups butter softened
  • 3 cups icing sugar
  • 2 tablespoons whipping cream (35%) or milk
  • food colouring (optional)
  • 36 assorted small square licorice candies (such as licorice allsorts)

Method

In large bowl, whisk together flour, granulated sugar, cocoa powder, baking soda and salt. Whisk in oil, 1 tsp of the vanilla and 2 cups water. Stir in vinegar. Divide among 36 paper-lined mini muffin cups.

Bake in 350°F (180°C) oven until cake tester inserted in centres comes out clean, about 12 minutes. Let cool in pans for 10 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 24 hours.)

While cupcakes are cooling, in large bowl, beat butter until smooth. Beat in icing sugar, alternating with cream, making 3 additions of icing sugar and 2 of cream. Beat in remaining vanilla. (Make-ahead: Cover and refrigerate for up to 2 days; let stand at room temperature for 1 hour before continuing with recipe.)

Spoon three-quarters of the icing into piping bag fitted with small star tip; pipe star shapes all over tops of cupcakes.

Using food colouring, tint remaining icing to desired shade (if using). Spoon into piping bag fitted with coupler and small plain tip; pipe 2 intersecting lines onto each licorice candy to create ribbon.

Using same piping bag fitted with small star tip, pipe star onto each ribbon to create bow. Place 1 licorice candy on top of each cupcake. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Tip from The Test Kitchen: Using a piping bag coupler allows you to easily change piping tips while decorating. Look for it at baking supply stores.

Nutritional facts per mini cupcake: about

  • Sodium 79 mg
  • Sugars 18 g
  • Protein 1 g
  • Calories 163.0
  • Total fat 7 g
  • Potassium 28 mg
  • Cholesterol 10 mg
  • Saturated fat 3 g
  • Total carbohydrate 25 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mini Present Cupcakes

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