Christmas Ornament Cupcakes

Cupcakes are a secret passion of mine.

Today I wanted to bake a cupcake I’ve never tried before.

And I’m going to teach you how to do it also.

All my cupcakes start off with the same ingredients:

A boxed cake mix, the amount of oil listed on the box (today 1/3 c), 4 eggs and 1 cup of buttermilk.

Who the heck has buttermilk in their fridge?

I sure don’t.

So I fake it!

One cup of milk + 1Tablespoon of vinegar. Stir and let it sit for 5 min.

Voila! Buttermilk.

Mix all your ingredients in a bowl with an electric mixer. I add one egg at a time.

Then after I mix for a about 2 min. I pour half of the batter in a gallon zip lock bag.

Snip 1/4- 1/2 inch off the corner. And now fill your cupcake liners 2/3 full.

Refill your bag again with remaining batter and fill the rest of your liners.

Put cupcake pans into your preheated, 350 degree oven for 15 minutes

THEN HERE COMES THE SURPRISE!!!!

You’re going to put CHOCOLATE KISSES IN THE MIDDLE!

I LOVE CHOCOLATE.

Today I chose Mint Truffle and Candy Cane Hershey’s Kisses! (have them unwrapped and ready to go)

Take out one pan of cupcakes and QUICKLY gently place a kiss on top of the cupcake.

 

Then push the kiss down until you barely see the tip.

Return to oven for 5 MORE MINUTES.

 

They’ll look like this. Allow them to cool.

Melt some white chocolate candy bark over a double boiler.

 

And get some donut holes.
Restrain yourself.
It's hard, I know.

 

I thought these chocolate covered bad boys looked great!
Next time I REALLY recommend just using plain, cake donut holes.

 

Yes, that’s a corn-on-the-cob handle. Don’t knock it! It works.

 

Spoon your melted white chocolate over the donut hole until coated and place on waxed paper.

WHILE IT IS STILL WET AND SHINY decorate with sprinkles, edible pearls, or whatever you like.

Oh yum, my mouth is watering.

By now, your cupcakes are cool.

I HATE CANNED FROSTING.

(Send hate mail to sandandsisal@gmail.com).

Sorry if you love it but I don’t.

I’m spoiled.

I like real butter and real fat.

Crisco is veggie fat.

Veggie….that makes me feel a bit better .

Oh who am I foolin’?

Anyhoo. Go for the good stuff people!

For white frosting: 4 cups powdered sugar, 2/3 cup Crisco shortening, & approximately 1/2 milk.

With your electric mixer, blend the sugar and Crisco.

Then SLOWLY drizzle the milk in until it reaches a stiff frosting.

If you don’t use it all then that’s OK! If you need more milk then add 1 Tablespoon more at a time.

 

Most of us don’t own pastry bags and tips. So put it into a freezer gallon bag.

Scotch tape the corner with a few layers of tape. (this makes it strong)

Then snip off 1/2 inch .

 

Pipe onto cupcake starting from the outside, working inward in a spiral pattern.

 

Don’t worry how it looks.

It’s just frosting people, not the Mona Lisa.

Now add those adorably, adorned donut ornaments on top of your frosting.

Snip a mini marshmallow in half and place on top. Drizzle with any left over white chocolate to decorate if you like.

To make the little hook loop (what is that called?), I just made little swirly circles on waxed paper then placed them on top.

Remember those kisses?

SMOOOOCH!

Now, I’m not going to tell you this was a breeze to make.

They did take time. But all good things come to those who wait.

And my Bunko Ladies are going to enjoy these tomorrow night!

If you like what you see here today, please consider "following" me! 
Happy Holidays!

 

Kim

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