Poinsettia Coffee Cake Recipes

POINSETTIA CUPCAKE WREATH

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Grease and flour muffin cups or spray with baking spray with flour. In medium bowl, mix flour, baking powder and 1/ teaspoon salt; set aside
• In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third of mixture at a time, and milk, half at a time, beating just until blended. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until two-thirds full.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• In large bowl, beat 1/2 cup butter and the shortening with electric mixer on medium speed until light and fluffy. Beat in 1 teaspoon vanilla and 1/8 teaspoon salt. On low speed, beat in powdered sugar, 1 cup at a time, scraping down side of bowl occasionally. Add 2 tablespoons milk; beat on high speed until light and fluffy. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Frost cupcakes.
• In small microwave bowl, microwave 2 candies uncovered on High 10 to 15 seconds or until warm enough to be pliable. Cut candies in half. Form each half into flower petal, 1 1/4 inches long. Use toothpick or paring knife to make marks on petals to look line veins. Repeat with remaining candies.
• On each cupcakes arrange 5 candy petals in shape of poinsettia. Using leaf tip, pipe green icing between some of the petals for leaves. Using round tip and yellow icings, pipe dots in center of petals for stamen. To form wreath, arrange 12 cupcakes in circle on serving platter. Serve remaining cupcakes on another platter.

ORANGE SPICE CAKE WITH WHITE CHOCOLATE POINSETTIA TOPPER

Steps:

• Preheat oven to 350 degrees. Coat three 6-inch round cake pans with cooking spray. Line bottoms with parchment; coat parchment with cooking spray. Dust with flour; tap out excess. Set aside.
• Stir boiling water and baking soda in a small bowl; set aside. Sift together flour, spices, salt, and baking powder into a large bowl; set aside.
• Put butter, sugar, and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed; mix in molasses, liqueur if desired, orange juice, corn syrup, and baking soda mixture. Mix in flour mixture, then eggs and vanilla. Stir in nuts.
• Divide batter among prepared pans. Bake until a cake tester comes out clean, 30 to 35 minutes. Let cool on racks 15 minutes. Invert to unmold onto racks; remove parchment. Reinvert; let cool completely. Store cakes at room temperature, wrapped well in plastic, up to 1 day.
• Trim tops of cakes flat. Spread 1/2 cup frosting on cut side of 1 layer. Top with a second layer; spread with 1/2 cup frosting. Top with final layer, cut side down. Spread remaining frosting over top and sides, smoothing with an offset spatula.
• Place 6 or 7 green chocolate leaves on top of cake in a circle with tips facing out, overhanging sides slightly. Place 12 to 15 pink leaves on top of green leaves, leaving a hole in center. Roll marzipan into six to eight 1/8-inch balls; taper one end of each into a point. Place marzipan buds in center, point side down. Serve immediately or refrigerate up to 8 hours. Bring to room temperature before serving.