Rainbow Cupcakes

December 15: National Cupcake Day

Somewhere over the rainbow—and maybe somewhere closer—rainbow cupcakes are making people smile! Who could resist the colorful confetti in the cake batter, the bright blue sky frosting, the fluffy marshmallow clouds and the sweet-sour strips of chewy candy? We made these rainbow cupcakes for a “Wizard of Oz” themed party and they surely made everyone smile! Some people did not even want to eat them because these Technicolor treats looked so cute. For National Cupcake Day, decorate something over the top and over the rainbow and make rainbow cupcakes!

Recipe

Ingredients

• Cupcakes (we used a confetti cake mix)
• Blue frosting (we tinted a tub of vanilla frosting with blue food coloring)
• White tube frosting
• Mini marshmallows
• Rainbow candy strips (we used Airheads Xtreme Rainbow Berry brand)

Directions

Bake cupcakes as directed on the box package. Cool completely. Frost the tops with blue frosting.

Cut the rainbow candy strips in half. Use the white tube frosting to pipe some clouds to secure the strip and marshmallows. Arch the rainbow candy strip into the white frosting. Complete the cupcakes by hiding the edges of the strip with mini marshmallows.

Notes

• February 25 is National Cupcake Day in Canada. It is celebrated as a fundraising event to benefit animal shelters and humane societies.
• Search our blog for other cupcake recipes and decorating ideas.

Pan de Polvo

December 4: National Cookie Day

At the various cookie exchange parties that Islander attends around this time of the year in South Texas, one cookie that is almost always present is pan de polvo, a type of Mexican shortbread with a dusting of cinnamon-sugar. These sweet treats have a crumbly texture that make them so irresistibly tasty that it is impossible to eat just one!

For those who plan to bake a batch of pan de polvo for a cookie exchange, this recipe is ideal because the cinnamon-anise tea can be used at least three times; tripling the dough recipe yields beyond a dozen of a baker’s dozen! These cookies are easy to make for a crowd, whether for cookie exchanges, Christmas, Advent, weddings, special holidays and especially for National Cookie Day.

Recipe

(Adapted from Eva Longoria in InStyle.com)

For the cinnamon-anise tea

• 2 cinnamon sticks
• 1 teaspoon anise seeds
• ¾ – 1 cup water

For the cookie dough

• 2 ¼ cups flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 2/3 cup vegetable shortening, butter-flavored
• ½ – 1 teaspoon vanilla extract (we used Mexican vainilla)
• ½ cup sugar

For the topping

• ½ cup sugar
• ¼ cup ground cinnamon

Directions

In a small saucepan, boil the cinnamon sticks and anise seeds in water for about five minutes. Remove from the stovetop and cool to room temperature. Strain over a sieve and refrigerate until ready to use the cinnamon-anise tea in the dough.

In a bowl, combine the flour, baking powder and salt. Set aside. In a larger bowl, cream the shortening with the vanilla extract and sugar.  Pour in ¼ cup chilled cinnamon-anise tea and mix well.

Gradually add the flour mixture and blend until the dough sticks together. Form into a ball and refrigerate for about 15-30 minutes for easier handling. Pinch out 1-inch balls and roll until smooth. Place on a greased cookie sheet about two inches apart. Bake in a preheated oven at 325 degrees F for 20 minutes or until the cookies are lightly browned on the edges.

Meanwhile, make the topping. While the cookies are still warm and moist, immediately roll them in the cinnamon-sugar. Place the cookies in a shallow container and seal until ready to serve.

Notes

• There is enough cinnamon-anise tea to use in three batches of cookie dough. Each batch yields approximately 4-4 ½ dozen cookies (3×4.5=13.5 dozen or more than 160 pan de polvo). Double the amount for the cinnamon-sugar topping if making many cookies.
• Related cookies are Mexican wedding cookies and crescent cookies.
• Search our blog for other cookie recipes.

Chocolate Crème de Menthe

Wreath Cupcakes

December: Advent

December may be the last month in the Western calendar year, but it is the first month in the Christian liturgical year. During this time, the faithful observe Advent traditions in preparation for the coming of Christ on His birthday, December 25. The word Advent is derived from Latin, meaning “the coming”.

The most popular symbol of Advent is a wreath. So we decorated chocolate crème de menthe cupcakes as wreaths. Prepare these desserts during Advent and prepare to welcome into your heart Baby Jesus on Christmas day!

Recipe

(Adapted from Busy Cooks via About.com)

For the chocolate crème de menthe cupcakes

• 1 box chocolate cake mix (we used Duncan Hines brand devil’s food flavor)
• 1 ¼ cup water
• 2 tablespoons crème de menthe liqueur
• 1/3 cup butter, melted
• 3 eggs
• 1 teaspoon mint extract
• 1 cup crème de menthe chips (we used Andes mint candies)

 Directions

In a large mixing bowl, combine the cake mix, water, crème de menthe liqueur and melted butter.

Beat in the eggs. Stir in the mint extract. Chop up the crème de menthe chips (if not using the baking chips) and fold into the batter.

Scoop into a muffin tin lined with cupcake papers. Bake in a preheated oven at 350 degrees F for 20-25 minutes. Remove from the oven and cool completely. Yield: Approximately 2 ½ dozen cupcakes.

For the chocolate crème de menthe ganache frosting

• 8 ounces (2 bars) semi-sweet chocolate (we used Baker’s brand)
• 1 cup heavy whipping cream
• 1 tablespoon crème de menthe liqueur
• ½ – 1 teaspoon mint extract

Directions

In a mixing bowl, combine the melted chocolate with the hot cream. Stir until smooth. Add the crème de menthe liqueur and mint extract. Let stand for at least 30 minutes to thicken slightly. Frost the top of the cupcakes and let set.

For the mint green buttercream frosting and wreath decorations

• ½ cup (1 stick) butter, softened
• 3-4 cups powdered sugar
• 1-2 tablespoons crème de menthe
• green food coloring
• red round candies (Cinnamon Red Hots, M&Ms, etc.)

Directions

In a mixing bowl, beat the butter until creamy. Gradually add the powdered sugar until well blended. Thin with crème de menthe liqueur to a piping consistency. Tint the frosting with green food coloring.

Fill a decorator’s bag outfitted with a star or leaf tip (we used Wilton tip 2D) with green frosting. Pipe around the edges of the cupcake to form a circle of “leaves”. Press red candies onto the green frosting to complete the wreath cupcakes.

Notes

• The original recipe calls for mint chocolate chips instead of the crème de menthe Andes mint candies (the latter tends to sink toward the bottom of the cupcake). But we wanted to use them to reinforce the crème de menthe flavor. The candies may be chopped but they can also be purchased ready-made as baking chips to save preparation time in the kitchen.
• Optional: Use red frosting from a tube with a small round tip to pipe a bow on the wreath cupcakes
• Replace the red candies with three purple candles and one pink candle for an Advent-looking wreath.
• Learn more about Advent from the About Christianity website.
• For an easier edible wreath, make one with corn flakes. See the recipe on our blog here.