Holiday Sweet Treats Stacey McKim
Holiday Sweet Treats Stacey McKim
Starsha Publishing
Table of Contents New Years Eve..............................................................................Pg. 2 Valentines Day..............................................................................Pg. 20 Easter.............................................................................................Pg. 38 Independence Day.......................................................................Pg. 56 Halloween......................................................................................Pg. 72 Hanukkah.......................................................................................Pg. 90 Christmas......................................................................................Pg. 108
Halloween
INSTRUCTIONS Cupcakes
u Preheat oven to 350 degrees. Make the cupcakes: Line cupcake tins with baking
cups. Sift flour, baking powder, cinnamon, nutmeg, and 3/4 teaspoon salt into a medium bowl. Combine milk and vanilla in a measuring cup.
v Beat butter with a mixer on medium-high speed until pale and fluffy. Reduce speed to medium, and gradually add granulated sugar in a slow, steady stream. Beat until pale and fluffy, about 3 minutes. Reduce speed to low, and add flour mixture in 3 additions, alternating with milk mixture, beginning and ending with flour.
w In a clean bowl, whisk egg whites with a mixer on medium-high speed until stiff
peaks form. Fold one-third of the whites into the cupcake batter. Fold in remaining egg whites in 2 batches.
x Divide batter among baking cups, filling each halfway full. Bake until a toothpick
inserted into the center of each comes out clean and the tops spring back when lightly touched, 18 to 20 minutes. Let cool completely in tins set on wire racks.
Frosting Beat cream cheese and butter with a mixer on medium-high speed until pale and fluffy. Gradually add confectioners’ sugar and vanilla. Beat until creamy and spreadable.
BROKEN GLASS CUPCAKES
Bring granulated sugar and water to a boil in a small high-sided saucepan, stirring,
INGREDIANTS Frosting j 1 pound cream cheese (room temp) k 2 sticks unsalted butter (room temp) l 6 cups confectioners’ sugar m 1/2 tsp pure vanilla extract n 1 cup cherry preserves (strained) for garnish
Cupcakes
until sugar dissolves. Reduce heat to medium-high, and cook until mixture just
Candy Glass
j 4 1/2 cups cake flour (not j 1 1/2 cups granulated self-rising) sugar k 2 tbsp baking powder l 1/2 tsp ground cinnamon k 3/4 cup water m 1/4 tsp grated nutmeg Salt n 1 1/2 cups whole milk o 1 tbsp pure vanilla extract p 2 sticks plus 2 tablespoons unsalted butter (room temp) q 2 1/4 cups granulated sugar r 7 large egg whites (room temp)
Halloween
Candy Glass starts to turn pale gold around edges. (Around 15 minutes usually works for me) Remove from heat, and immediately pour caramel onto a rimmed baking sheet. Working quickly, tilt pan to spread caramel to edges to make a very thin layer. Let cool to harden.
Finishing Touches Frost each cupcake using an offset spatula. Twist pan to release and break caramel in order for it to resemble broken glass. Place a shard or 2 of caramel “glass” in the center of each cupcake. Drop a couple drops of red food coloring onto the “glass” of each cupcake