Holiday Baking: Four Flavored Cupcake Recipes
Holiday Baking: Four Flavored Cupcake Recipes

If at the beginning of December you did not have time to cook the traditional German stollen, it does not matter: we offer four recipes for delicious and aromatic muffins! They will create a festive mood, decorate the New Year's table and will definitely please relatives and guests.

Holiday Baking: Four Flavored Cupcake Recipes
Holiday Baking: Four Flavored Cupcake Recipes




diced prunes 2 cups

red sweet wine 420 ml

natural yoghurt 60 ml

eggs 2 pcs

vegetable oil 60 ml

sugar 185 gr

flour 280 gr

salt 0.5 tsp

baking powder 0.5 tsp

cinnamon 0.5 tsp

vanilla essence 1 tsp


cream 50-60 ml

bitter chocolate 80-90 gr

Cooking process:

1. Heat the wine and pour over the chopped prunes. Leave it on for 30-60 minutes depending on how dry it is. Then pour the wine through a sieve into a saucepan. Turn on the oven at 180C.

2. Combine flour, salt, sugar, baking powder and cinnamon.

3. Add eggs, butter, yogurt, vanilla essence to a saucepan with wine, mix with a whisk.

4. Combine dry and liquid mixtures. Mix. Add prunes and mix gently again.

5. Grease a mold with butter and sprinkle with flour. Lay out the dough.

6. Bake for about 60 minutes, checking with a wooden skewer.

7. Let the cake cool slightly, remove it from the mold and leave it on the wire rack until it cools completely.

8. Prepare the ganache. To do this, heat the cream, add finely chopped chocolate, add and mix until smooth. You can add lemon or orange zest. Allow to cool slightly and apply to the already cooled cake.

Holiday Baking: Four Flavored Cupcake Recipes
Holiday Baking: Four Flavored Cupcake Recipes



100 ml honey

45 g brown sugar

150 ml cream (any fat content)

130 gr flour

1 tsp baking powder

80 grams of nuts (any)

1/2 tsp each ground cardamom and ginger

1 tsp cinnamon

1/2 tsp salt

12 pcs of prunes and dried apricots

2-3 tbsp dried cranberries or raisins

mold oil

almond petals (optional)

Cooking process:

1. Heat cream with sugar until sugar is completely dissolved, add spices, salt, stir, remove from heat, add chopped dried fruits and nuts, honey, flour, baking powder and mix everything.

2. Grease the mold with oil, sprinkle with almond petals, put the dough in the mold and bake in an oven preheated to 165C for about 45-50 minutes or until a dry speck.

Holiday Baking: Four Flavored Cupcake Recipes
Holiday Baking: Four Flavored Cupcake Recipes




230 gr flour

75 g cornstarch

120 g sugar *

4 eggs

100 gr sour cream 15%

50 grams of refined vegetable oil

60 g of tangerine juice

50 gr almonds

1 tsp baking powder

0.25 tsp baking soda

a pinch of salt

zest of two tangerines

* if you cook a cake without impregnation, then increase the amount of sugar to 150 g

Impregnation syrup:

100 ml tangerine juice

50 gr icing sugar

Cooking process:

1. Peel the almonds, dry in a dry frying pan, chop.

2. Wash the tangerines well, squeeze out 160 ml of tangerine juice, remove the zest from two tangerines.

3. Sift flour with baking powder, soda and salt, add starch, mix.

4. Beat eggs with sugar into a thick white mass. Add sour cream and vegetable oil, stir at low speed.

5. Gradually add dry ingredients and mix with folding movements. Add almonds, juice, tangerine zest and mix the dough again.

6. Pour the dough into the prepared mold. Bake at 180C (or 160C with convection) for 35-40 minutes or until a dry wooden stick.

7. For the impregnation syrup, mix the juice and the icing sugar.

8. Put the finished cake on a wire rack, prick the surface with a toothpick and pour over the syrup.

Holiday Baking: Four Flavored Cupcake Recipes
Holiday Baking: Four Flavored Cupcake Recipes



250 gr flour

170 g sugar

200 g butter

4 eggs

2 tsp vanilla sugar

2 tsp baking powder

1/2 tsp turmeric for color

1 lemon

1/3 tsp salt

Any dried fruits (raisins, candied fruits, cranberries) quantity at your discretion.

For glaze:

50 gr icing sugar

Lemon juice

Cooking process:

1. Raisins, candied fruits are pre-washed and preferably soaked in liqueur or cognac. Dry on a paper towel.

2. Separate the whites from the yolks, beat the yolks with sugar until a white thick foam, add softened butter, beat.

3. Sift flour, with baking powder and kurma, mix. Add lemon zest and juice and beat.

4. Separately beat the egg whites with salt until fluffy white foam and add to the yolk mixture. Mix with a spatula.

5. Roll the raisins with candied fruits in flour and add to the dough, mix.

6. Grease the form with butter, spread the dough, distribute it evenly and send it to the oven, preheated to 170-180C for about 40 minutes. We take out.

7. Add a little lemon juice to the icing sugar and mix with a whisk, if you want a thick glaze, then add a little lemon juice, if thinner, then more juice. Pour icing on the hot cupcake, decorate at your discretion.

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