Tis the season, people!
I am always SO EXCITED for Christmas, that I just can't hide it! So why not celebrate by making some sweet treats?!
If you're feeling friendly, cupcakes make a GREAT holiday gift to give to the neighbors!
They're excellent additions to holiday parties too!
These Peppermint Hot Chocolate cupcakes are a great way to bring in the Christmas spirit!!
They are definitely a treat that everyone will enjoy :)
You can find this recipe here.
These cupcakes are topped with a gorgeous looking fondant, topped with some more icing!
Go ahead and make your own cupcakes using your favorite recipe, and top them off with these adorable ornaments!
Now, fondant is often not the best tasting thing in the world...I totally understand that.
Which is why I have taken it upon myself to add a recipe for a super tasty MARSHMALLOW fondant!!
Rolled Marshmallow Fondant
- 1 package (16 oz) white mini marshmallows (Make sure to use a good quality brand!!)
- 2-5 tablespoons water
- 2 lbs (about 8 cups) sifted confectioner's sugar
- 1/2 cup solid vegetable shortening
This recipe makes about 2 lbs of marshmallow fondant.
Step 1: Place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave on high for 30 seconds. Stir until mixed well. Continue microwaving for 30 seconds more. Stir again. Continue until melted (about 2 1/2 minutes).
Step 2: Place 3/4 of the confectioner's sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with your fingers as you work. Grease hands and the counter GENEROUSLY; turn marshmallow mixture onto the counter. Start kneading the mixture as if it were dough. Continue to knead while adding additional confectioner's sugar and re-greasing hands and the counter top as needed so the fondant doesn't stick to your hands or the counter. If the marshmallow fondant is tearing easily, it is too dry; so add water (about 1/2 tablespoon at a time) and continue kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
Step 3: Prepare it for storing by coating with a thin layer of solid vegetable shortening. Wrap it in plastic wrap and then place it in a resealable bag. Squeeze out as much air as possible and store in the refrigerator. For extra fondant that you don't use, it can store in the refrigerator for several weeks.
When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out.
Step 4: When you are ready to use it, knead the fondant until smooth. Then roll out the fondant 1/8 in. thick
Step 5: To color the fondant: if you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture BEFORE adding confectioner's sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.
This recipe is HIGHLY reviewed, and people love it!
One more cupcake topper that I couldn't possibly leave out of this Christmas post is this cute snowman!
To make this gem, use your favorite cupcake recipe!
Top the cupcake with some icing, and drizzle powdered sugar on top of it.
Then, grab a mini powdered donut and stick it on top!
Next, grab a powdered donut hole, and put that right on top of the mini donut.
Top that off with a Silver Foiled milk chocolate candy and two peppermints, and you're good to go!
To help the items stick together, use an edible adhesive :) Preferably one that won't take away from the flavor.
This snowman cupcake is absolutely adorable and would make your neighbors, your friends, or your guests burst with joy!
And to finish these cupcakes, you cannot forget our Christmas themed wrappers!