Christmas cupcake: TOP 9 best recipes at home with photos and videos

For Christmas it is customary to bake a fragrant Christmas cake containing a lot of dried fruits, nuts, candied fruits. All sorts of spices and aromatic additives give the product a unique smell of Christmas. For regular baked goods, freshness decreases after two or three days. And Christmas cupcake gets better with time.

History of the creation of the dish

Christmas cupcake is an ancient English tradition. Initially, it was a porridge with plums, which was served at Christmas, as a transition from fasting to fast food. Later, dried fruits, spices, and honey were added to the porridge.In the 16th century butter, flour, eggs were added to the recipe. It turned out boiled pudding. Later, new spices were introduced. In the 19th century, it was already a real, baked cake containing citrus zest, nuts, candied fruits from local and exotic fruits and berries.

Now cupcakes are not so popular, but still found on our table. However, in England it is a symbol of Christmas. No family can do without it. The most delicious is the English Christmas cake.

Basic requirements and preparation of the main ingredients

Traditionally, pastries were prepared a month or a half before Christmas. This was done so that there was time for aging the baked product. The entire period of infusion of the cake is sprinkled with alcohol every three days. Thanks to this technique, after the alcohol evaporates, only the aroma remains.

Use a large amount of nuts, candied fruits and dried fruits. Sometimes there are more of these components than dough.Dried and dried fruits and berries are cut into pieces, freeing from stones. Add candied fruits and roasted nuts, sprinkle with spices. The mixture is placed in a convenient bowl, poured with alcohol, kept for a week, periodically shaking the contents. For half a kilogram of the mixture, take half a glass of alcohol.

If you don't have time to age the fruit mixture for a week, you can get by with one night. To do this, mix alcohol with hot tea. When boiling water is applied, the ingredients are quickly soaked, and by the morning they are ready.

Preparing dough

Christmas pastry dough contains a lot of muffins and additives in the form of nuts and dried fruits. An alcoholic blend of fruit and nuts is mixed into the finished dough.

Each housewife has her own dough recipe. They may differ slightly in quantity, composition of ingredients, type of spices.

Even the order of mixing products is different. But, regardless of the recipe, the dough is prepared without yeast, and therefore quickly and not difficult. For long-term preservation of the softness of baking, honey is added to the dough, molasses - as preservatives.

Subtleties of proper baking

The form is lined with parchment paper, greased with odorless vegetable oil. Bake at a low temperature, not higher than one hundred and forty degrees. The duration depends on the size of the product, can be up to four hours. Readiness is checked with a wooden splinter, toothpick or match.

The finished cake cools down in a mold covered with foil. After complete cooling, preferably the next day, the finished product is removed from the mold.

How to decorate cupcakes?

A decorated cupcake is served along with other dishes on Christmas Day. Decorate in different ways, to your taste.Some housewives simply sprinkle the product with powdered sugar. Others are covered with fondant, sugar or protein glaze. The snow-white coating looks beautiful on its own. In the meantime, it has not frozen, the surface is decorated with nuts, candied berries, marzipan. And they also set figurines from mastic and sprinkle the top with sprinkles for cakes.

Christmas cupcake recipes

According to old customs, there must be a Christmas cake on the festive table. Modern housewives have a large selection of various recipes for this pastry. They can choose the Christmas cupcake according to their taste and the taste preferences of their family.

Traditional aged recipe

If the housewives chose this particular recipe, they should start baking a month before the holiday.

Required products:

• 4 large eggs;
• 120 milliliters 20% cream;
• heaping glass of fine sugar;
• 150 grams of melted butter;
• 1.5 cups flour;
• 200 grams of dried fruit;
• 280 grams of white raisins;
• 60 grams of almonds;
• 2 coffee spoons of blend (cinnamon, nutmeg, cardamom);
• citrus peel;
• bag of baking powder;
• 50 milliliters of quality cognac.

Cooking starts with the filling. Raisins are peeled from twigs, seeds. After that, you need to sort out the dried fruits selected to your liking. Wash everything thoroughly, dry a little, cut into small pieces. Transfer to a deep bowl, pour alcohol. Put the mixture in the refrigerator for seven days. In order for all dried fruits to be equally saturated, they must be mixed daily.

Before chopping almonds, they must be dried in the oven. Almonds will be ready in ten minutes.

After seven days, when the dried fruits are soaked, you can start baking. Beat butter with sugar. When preparing the dough, it is better to use a mixer. Beat the eggs into the mixture one by one. Add zest, spices, flour with baking powder. Finally, stir in the fruit-soaked nuts.

Bake in the mold for three hours. Cupcake, without removing from the mold, soak with alcohol. Keep warm for twelve hours, wrapped in foil. At the end of this period, the cake is removed from the mold, wrapped in baking paper, foil. For a month, sprinkle pastries with cognac every three days.

English Christmas Cupcake

This pastry is characterized by an abundance of fillings from various dried fruits, spices, nuts.

Need to prepare for the test:

• glass of cane sugar;
• 4 small eggs;
• glass (with top) of flour;
• 70 milliliters of good cognac;
• lemon zest;
• 60 grams of walnuts;
• bag of baking powder;
• coffee spoon of ginger;
• 200 grams of soft butter.

Products for stuffing:

• a teaspoon each (without top) of cinnamon and cardamom;
• 240 grams each of dates, dried apricots, prunes;
• 240g raisin and cherry dried fruit mix;
• 50 grams of walnuts;
• 6 tablespoons orange juice;
• half a glass of lemon juice;
• coffee spoon of lemon zest;
• 170 milliliters of cognac.

Mix cognac, juice, spices, zest, washed dried fruits, crushed together with nuts. Refrigerate for a week. Beat the melted butter with sugar, s alt, eggs, introducing them one at a time. Add crushed, roasted nuts, zest, ginger, cognac, flour with baking powder, soaked dried fruits. Bake for three hours.

Sprinkle the prepared cupcake with alcohol, without taking it out of the mold, wrap it with foil. After twelve hours, remove the cake, wrap with paper, foil. Sprinkle with alcohol once a week. After a few weeks, the cupcake is ready.

With the addition of dried fruits

In this version, dried fruits are selected individually.

Ingredients:

• 600 grams of your favorite dried fruit;
• glass of rum;
• 4 eggs;
• 1.5 cups flour;
• glass of crushed almonds;
• 200 grams of butter;
• bag of baking powder;
• half a teaspoon of vanillin;
• the same amount of cinnamon;
• 0.5 dessert spoons of a mixture of nutmeg, cardamom, cloves;
• 2 shots of sugar.

Dried fruits stand a week in rum. Beat butter with fine-grained sugar, eggs. Mix with other products. Bake the kneaded dough.

German Christmas cake Stolen

The cupcake is baked from yeast dough a month before the holiday. Required Ingredients:

• 200 grams of dried apricots, raisins;
• 250 grams of roasted almonds;
• half a glass of cognac;
• 2 eggs;
• 250 grams of butter;
• coffee spoon of cinnamon;
• 2 glasses of milk;
• 75 grams fine sugar;
• lemon;
• 50 grams of pressed yeast.

Before the cake is prepared, dried fruits are kept in cognac for a week. Dissolve the yeast in warm milk, add a spoonful of sugar, two - flour. In the dough, add mashed butter with sugar, flour. Knead the dough, let rise. Stir in dried fruits, nuts, zest, cinnamon. Keep warm for three hours. Bake. Aged for two to four weeks.

Quick version with tangerines

Mandarin cake is prepared quickly, shelf life is short.

Ingredients:

• 150 grams of butter;
• glass topped with sugar;
• 3 eggs;
• 3/4 cup flour;
• bag of baking powder;
• 2 large tangerines;
• 150 grams of dried fruit;
• 0.5 faceted shot of orange liqueur.

Pour dried fruit with liquor for an hour. Melt a spoonful of butter in a frying pan, with a teaspoon of sugar, fry the tangerine slices. Put the browned fruit on a plate. Here, fry dried fruits soaked in liquor. Beat butter with sugar and eggs. Add flour with baking powder, dried fruits, mandarin slices. Bake a cake.

Holiday pastries Chadeyka

Another simple pastry with your favorite candied fruits.

Required products:

• 120 grams of butter;
• 1.5 cups of sugar;
• 10 eggs;
• 2.5 cups flour;
• 150 grams of raisins, candied fruit;
• 200 grams of dried cranberries.

Grate sugar with yolks and butter, add flour, add whipped whites in small portions. Add candied fruits, raisins, cranberries. Mix. Bake.

Christmas cake Belonika

This pastry is characterized by the presence of dark molasses and a high content of dried fruits.

Required:

• 700 grams of dried fruits;
• a third of a glass of liquor;
• juice of half an orange;
• 2 eggs;
• half a glass of flour;
• 100 grams of butter;
• large spoonful of molasses;
• 50 grams ground almonds;
• a teaspoon of spices.

Various dried fruits are cut, the berries are left whole. Mixed with juice and liquor, left overnight.Dough is prepared in the morning. The butter is whipped with almonds, spices, half of the flour. Eggs are beaten with molasses. Both masses are combined with the remaining flour and infused fruit. Bake until tender.

How to cook an Italian recipe

In Italy they bake Panettone. The composition of this rich pie is very similar to the German Stollen. The only difference is that Panettone does not need to insist for several weeks. Therefore, it is baked on the eve of Christmas.

Products:

• half a kilo of durum wheat flour;
• a third of a glass of milk;
• 15 grams of pressed yeast;
• 150 grams of butter;
• 150 grams of sugar;
• a teaspoon of m alt;
• 4 eggs;
• 3 yolks;
• 50 grams each of raisins, dried cherries and cranberries;
• 100 grams of candied citrus fruits;
• vanillin;
• half a glass of brandy.

Raisins and berries insist in alcohol. Mix warm milk with 10 grams of yeast, a teaspoon of sugar, m alt, half a glass of flour. Leave for an hour and a half. Then mix 2 eggs, 50 grams of melted butter, yeast, 2 tablespoons of sugar, a glass of flour into the dough. Mix thoroughly, stand for three hours. At the last stage, add the remaining products. Knead the dough for ten minutes or more. Let rise and bake.

Ginger treat for Christmas

One of the traditional Christmas treats is gingerbread cookies.

Gingerbread cookies, composition:

• 1.5 cups flour;
• 2 coffee spoons of ground ginger;
• coffee spoon of cinnamon;
• a coffee spoon of grated nutmeg;
• the same amount of ground cloves;
• bag of baking powder;
• 4 yolks;
• 2 shots of sugar;
• glass of milk;
• faceted glass of honey;
• 50 grams of butter.

For frosting:

• 2 squirrels;
• half a cup of powdered sugar;
• a tablespoon of lemon juice.

Dry ingredients are mixed. The yolks are rubbed with sugar until the crystals dissolve. Milk, honey, butter are heated until the products are mixed, but do not boil. The rest are added to the dry ingredients, knead the dough. Roll out into a cake, cut out various figures. Bake until done. The cooled cookies are decorated with icing. For the frosting, beat egg whites until stiff while adding powdered sugar. At the end, add lemon juice and beat.

Baking storage rules

Cooked pastries must be cooled, wrapped with parchment paper, wrapped in foil. Store on the bottom shelf in the refrigerator for up to three weeks.

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