CUPCAKE GREEN RECIPES

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CUPCAKE CHRISTMAS TREE RECIPE | BBC GOOD FOOD



Cupcake Christmas tree recipe | BBC Good Food image

Bake to impress with this stunning edible centrepiece - perfect for a Christmas party buffet, or as an alternative to Christmas pudding

Provided by Cassie Best

Categories     Afternoon tea, Buffet, Dessert, Treat

Total Time 2 hours 4 minutes

Prep Time 1 hours 40 minutes

Cook Time 24 minutes

Yield Makes 48 mini cakes and 1 tree

Number Of Ingredients 19

200g butter , softened
200g golden caster sugar
1 tsp vanilla extract
2 eggs
200g self-raising flour
2 tbsp milk
300g butter
525g icing sugar
3 tsp vanilla extract
green food colouring
sweets , to decorate (we used Haribo Droppys and Waitrose jelly diamonds)
large white chocolate star, to decorate
edible gold spray
24-hole mini muffin tin
48 green mini-muffin or petit four cases
small plant pot or mini bucket (roughly 13cm across the top)
12cm foam cone (measured across base)
cocktail sticks
green paint

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line the muffin tin with the muffin cases. Put half the butter, sugar and vanilla in a bowl, and beat until pale and fluffy. Add one egg and mix well. Add half the flour and milk, and mix with a spatula until combined. Use 2 teaspoons to distribute the cake mixture evenly among the cases and bake for 12 mins until risen and golden, and a skewer inserted to the centre comes out clean. Transfer to a wire rack to cool. Repeat to make another batch of 24 mini cakes.
  • While the cakes are cooling, make the icing. Put the butter and icing sugar in a bowl and beat until smooth. Add the vanilla and food colouring, and blend again until evenly coloured. Transfer the icing to a piping bag fitted with a small star nozzle. Once the cakes have cooled, use a skewer to make a small hole in the base of each cake. To decorate the cakes, pipe blobs of green icing over the surface of each one.
  • Now you’re ready to start assembling your Christmas tree. Paint the foam cone all over with green paint and leave to dry – don’t worry about it being too neat. Push the cone into the pot. To build the tree, push a cocktail stick into the base of each cake and press it into the cone. Continue until the cone is covered in cakes, trying to keep them as close together as possible. You may have some left over, which you can serve alongside the tree.
  • Spray the chocolate star gold and put on top of the tree, then decorate the rest of the tree with sweets. The cakes will last for 3 days.

Nutrition Facts : Calories 157 calories, FatContent 9 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 15 grams sugar, ProteinContent 1 grams protein, SodiumContent 0.2 milligram of sodium

BEET RED VELVET CAKE RECIPE - NYT COOKING



Beet Red Velvet Cake Recipe - NYT Cooking image

Pamela Moxley, the pastry chef at Miller Union in Atlanta, developed this cake as part of a book project for Steven Satterfield, the co-owner and chef. She uses dutched, nonacidic cocoa powder so she punched up the acid with extra lemon juice, which helps with the bright red color. She adds goat cheese to her cream cheese frosting, to play against the subtle beet flavor. The chef liked it so much that he added it to the restaurant menu.

Provided by Kim Severson

Total Time 2 hours

Yield 10 servings

Number Of Ingredients 14

3 medium beets
3/4 cup/ 170 grams butter, plus more for greasing pan
3/4 cup/180 milliliters buttermilk
Juice of 1 large lemon
2 teaspoons/10 milliliters white vinegar
1 1/2 teaspoons/7 milliliters vanilla extract
2 cups/200 grams cake flour (sift before measuring)
3 tablespoons/24 grams Dutch process cocoa powder
1 1/8 teaspoon/6 grams baking powder
1 teaspoon/6 grams salt
1/2 teaspoon/3 grams baking soda
1 3/4 cup/350 grams granulated sugar
3 eggs
Cream cheese frosting (see recipe), or other fluffy white icing

Steps:

  • Heat oven to 350 degrees. Wash beets and wrap in aluminum foil. Bake until the tip of a knife slides easily into the largest beet, about 1 hour 15 minutes. Cool until beets can be handled, then peel. (This may be done up to a day ahead.)
  • Butter two 9-inch cake pans. Line the bottoms of the pans with parchment and then butter again.
  • In a food processor, chop beets to pieces about the size of finely diced onions. Measure 1 cup and set aside (remaining beets can be reserved for another purpose). Return cup of beets to the food processor. Purée with buttermilk, lemon juice, vinegar and vanilla until smooth.
  • Sift together flour, cocoa, baking powder, salt and baking soda. Set aside.
  • In the bowl of a stand mixer, beat butter until soft. Slowly add sugar and beat until creamy. Beat in eggs one at a time, scraping down the sides of the bowl after each addition.
  • Alternate adding flour mixture and beet mixture to butter mixture, beginning and ending with the dry ingredients, and beating for 10 seconds after each addition. Scrape down the bowl after each addition of the wet ingredients.
  • Divide batter between prepared cake pans, smoothing the tops. Bake until a cake tester inserted in the cake comes out clean, about 20 minutes. Remove pans from oven and cool completely on a wire rack.
  • To assemble, remove one cake from its pan and peel away parchment. Place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan and remove parchment. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.

Nutrition Facts : @context http//schema.org, Calories 376, UnsaturatedFatContent 5 grams, CarbohydrateContent 56 grams, FatContent 16 grams, FiberContent 2 grams, ProteinContent 5 grams, SaturatedFatContent 9 grams, SodiumContent 326 milligrams, SugarContent 38 grams, TransFatContent 1 gram

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