From Cupcake Essentials...
Santa Baking Cups. No muffin tin needed!
Red Sixlets add a wonderful splash of color!
What could be more traditional than "Frosty the Snowman"?
And, what lights up the holiday more than Christmas lights?
All these products and more are available at www.cupcakeessentials.com.
Christmas is getting close! Don't miss out.
From our friends at Eagle Brand...
Ingredients
Crisco® Butter Flavor No-Stick Cooking Spray
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 tablespoons unsweetened cocoa powder
2 teaspoons Folgers® Classic Instant Coffee Crystals
1/4 cup finely chopped pistachios
1/4 cup toasted coconut
1/4 cup chocolate decorator sprinkles
Instructions
COAT plate with no-stick cooking spray. Whisk together sweetened condensed milk, cocoa and coffee crystals in 2-quart saucepan. Bring to boil over medium-high heat, stirring frequently. Cook 4 to 5 minutes, stirring constantly, until mixture pulls away from bottom of pan. Spread on prepared plate. Chill 30 minutes.
PLACE pistachios, coconut and sprinkles on 3 different plates. Coat hands with no-stick cooking spray. Using a 1 teaspoon measuring spoon, form caramel mixture into 36 small balls. Roll 12 each in the pistachios, the coconut and the sprinkles. Put in mini paper liners, if desired. Chill 30 minutes.
To toast coconut: Spread coconut on microwave-safe plate. Microwave on HIGH 1 to 2 minutes, tossing coconut with fork after each minute. To avoid over-browning, remove from pan immediately
From our friends at Southern Living!
Ingredients
CUPCAKES
1 1/2 cups sugar
1/2 cup buttermilk
1/2 cup vegetable oil
2 large eggs, at room temperature
3/4 cup canned pumpkin
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
FROSTING
8 ounces mascarpone cheese
1/4 teaspoon pumpkin pie spice
2 tablespoons canned pumpkin
1/2 teaspoon vanilla extract
Pinch of salt
1 1/4 cups powdered sugar
TOPPING
About 1 1/2 cups sweetened whipped cream
22 chocolate pastilles*
Preparation
1. Make cupcakes: Preheat oven to 350°. In a medium bowl, with a mixer on medium speed, beat sugar, buttermilk, oil, eggs, pumpkin, salt, and vanilla until well blended.
2. Whisk together flour, cocoa, baking soda, and baking powder in a medium bowl. Gradually add to wet mixture, beating on medium speed until smooth.
3. Line muffin pans with muffin cups and fill each cup with 3 tbsp. batter. Bake until a toothpick inserted in centers comes out clean, 25 minutes. Cool completely.
4. Make frosting: In a medium bowl, beat mascarpone, pumpkin pie spice, pumpkin, vanilla, and salt with a mixer until smooth. Beat in powdered sugar. Chill until firm, 1 hour. Spread on cupcakes and top each with whipped cream and a pastille. Chill until frosting is firm, about 30 minutes.
*Find chocolate pastilles in the baking aisle at well-stocked grocery stores.
New from Cupcake Essentials! Just in time for Christmas and imported from Europe. Create something special out of something ordinary with these baking cups adorned with beautiful amaryllis will add a touch of formality to all your events; dinner parties, birthdays, wedding showers and baby showers. These would also be beautifully paired with other plain baking cups on our site.
These are for the household baker or pastry professional who recognizes the value of having quality paper baking products in their kitchens, These are high quality disposable paper products for baking and cooking. Our aim is to inspire and to bring out the artistic, fanciful and creative side of you. These are packaged in an elegant gift box and make the perfect extraordinary gift. The baking cups are produced from the highest quality of Swedish greaseproof paper. All the baking cups are produced with solid and thicker paper than generally uses for baking cups. The paper is 100 % cellulose and biodegradable.
Package of 20 cupcake liners - $6.95
Baking Cup Dimensions: 1.25" tall with 2" base.
Check them out at www.cupcakeessentials.com
