Grandmas Christmas Cupcakes Recipes

CHRISTMAS TREE CUPCAKES

Steps:

• Spoon 1/2 cup vanilla frosting into a bowl. Spread a thin layer over the top of each cupcake with a knife. Refrigerate cupcakes for 30 minutes to make decorating easier.
• Combine remaining 2 cups of vanilla frosting and green food coloring in a bowl; stir until frosting is uniformly green. Add more green food coloring, 1 drop at a time, until your frosting is the color you like.
• Transfer frosting to a piping bag. Working perpendicular to the top of each cupcake, pipe the green frosting around the edge, working inwards in a circular motion to create a tree shape. Repeat with remaining cupcakes.
• Decorate Christmas trees with sprinkles, colored sugar, or candies as the "ornaments" on the trees.

GRANDMA GUDGEL'S BLACK BOTTOM CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter muffin tins and set aside.
• Beat together the cream cheese, egg, sugar and salt. Stir in chocolate chips and set aside.
• In a separate bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar, and vanilla. Beat until well combined. Batter will be thin.
• Fill muffin cups 1/3 full with the chocolate batter. Top each one with a spoonful of cream cheese mixture.
• Bake for 30 to 35 minutes.

GRANDMA'S CHRISTMAS CAKE

Steps:

• In a large saucepan, combine the sugar, raisins, water and butter. Bring to a boil. Reduce heat to medium; cook, uncovered, until sugar is dissolved, about 5 minutes. Remove from the heat; cool., In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and cloves. Add raisin mixture; beat until blended. Fold in pecans. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until cake springs back when lightly touched, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For sauce, in a large saucepan, bring cream to a boil; stir in butter and sugar until smooth. Reduce heat; stir a small amount of hot liquid into egg yolks. Return all to the pan, stirring constantly. Cook until sauce is slightly thickened and coats the back of a spoon (do not boil). Remove from the heat; stir in brandy. Serve warm with cake.