Chirstmas cake : Christmas cupcakes recipe

To make your Christmas more enjoyable you can make home made cupcakes and surprise your kids.Lets enjoy the recipe.

Ingredients :

FOR THE CAKES   

• 280g self-raising flour     
• 175g golden caster sugar     
• 175g unsalted butter , very soft     
• 150g pot fat-free natural yogurt     
• 1 tsp vanilla extract     
• 3 eggs  

FOR THE FROSTING

• 85g unsalted butter , softened     
• 1 tsp vanilla extract     
• 200g icing sugar , sifted  

TO DECORATE    

• natural green food colouring (for Christmas trees), sweets, sprinkles and white chocolate stars     
• milk and white chocolate buttons and natural colouring icing pens, available at Asda

 Method :   

• Heat oven to 190C/170 fan/gas 5 and line a 12-hole muffin tin with cake cases. Put all the cake ingredients into a bowl and mix with a whisk until smooth. Spoon the mix into the cases, bake for 25 mins until golden and risen and a skewer comes out clean. Cool on a wire rack.     

• For the frosting, beat the butter, vanilla extract and icing sugar until pale and creamy and completely combined. To make snowmen, reindeer and Christmas puddings, first spread the icing over the top of each cake. Then lay the chocolate buttons on top, slicing some buttons into quarters to make ears and hats. Finally, use icing pens for the details. For the Christmas tree, colour the icing with green food colouring and pipe onto the cakes using a star-shaped nozzle, decorate with sweets, sprinkles and white chocolate stars.

Christmas Cake Recipe :Crunchy nut cake

Christmas eve is just coming. Most of you are busy to make Christmas cake, cookies and Carrol. Crunchy nut cake recipe is very easy to make and don't take more time. In this Christmas you can surprise your family by making your own hand made cake. Lets enjoy the recipe..

Ingredients :    

• 100g golden syrup     
• 50g butter     
• 150g toasted flaked almonds     
• 150g whole blanched almonds    
• 50g plain flour     
• icing sugar , to dust

 Method :  

•  Bake the Apricot & almond fruitcake (see recipe to the right of this one) or any other 20-23cm fruitcake but bring out of the oven 10 mins before the end of the cooking time. Increase oven temperature to 200C/180C fan/gas 6. Gently heat the golden syrup and butter in a saucepan.                                                                                                          
•  When it is all melted and runny, stir in toasted flaked almonds, whole blanched almonds and plain flour. Use a couple of teaspoons to dot the mixture all over the top of the cake, and pop back in the oven for 12-15 mins until the topping is nicely golden. Cool, then remove from the tin and cover the sides with pretty ribbons. Lightly dust the cake with icing sugar to finish.