Holly Cupcakes

Name: Holly Cupcakes
Prep time: 20 min
Total time: 45 min
Yield: 2 dz.
Ingredients: 2 large egg whites; 1/2 c. sugar; 1/2 c. all-purpose flour; 1/2 tsp. pure vanilla extract; 4 tbsp. unsalted butter, melted and cooled for 10 min.; Green gel food coloring; 3/4 c. fresh or frozen cranberries; 3 tbsp. corn syrup; 3/4 c. granulated sugar; 1 1/2 c. sugar; 2/3 c. unsweetened cocoa powder; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/4 tsp. salt; 1 c. (2 sticks) unsalted butter; 2 large eggs; 1 c. whole milk; 2 tsp. pure vanilla extract; 2 1/2 c. all-purpose flour; Vanilla Buttercream, tinted pale pink; Candied Cranberries; Tuile Holly Cookies

The sweetest treat to give out this holiday season

By The Good Housekeeping Test KitchenPublished: Oct 21, 2021

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Mike Garten

Yields:

2 dz.

Prep Time:

20 mins

Total Time:

45 mins

Jump to recipe

It's all trees and garlands around the holidays, but what about the season's other festive greenery? Chocolate Holly Leaf Cupcakes are fun to decorate and delicious to eat!

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Ingredients

For tuile holly cookies

2
large egg whites
1/2 cup
sugar
1/2 cup
all-purpose flour
1/2 tsp.
pure vanilla extract
4 Tbsp.
unsalted butter, melted and cooled for 10 min.
Green gel food coloring

For candied cranberries

3/4 cup
fresh or frozen cranberries
3 Tbsp.
corn syrup
3/4 cup
granulated sugar

For cupcakes

1 1/2 cups
sugar
2/3 cup
unsweetened cocoa powder
1 tsp.
baking powder
1/2 tsp.
baking soda
1/4 tsp.
salt
1 cup
(2 sticks) unsalted butter
2
large eggs
1 cup
whole milk
2 tsp.
pure vanilla extract
2 1/2 cups
all-purpose flour

For decorating

Vanilla Buttercream, tinted pale pink
Candied Cranberries
Tuile Holly Cookies

Directions

Make tuile holly cookies
1. Step 1Heat oven to 375°F. Line 2 large cookie sheets with silicone baking mats and have rolling pin at hand.
2. Step 2Add egg whites to medium bowl and whisk in sugar until frothy, about 1 minute.
3. Step 3Sift in flour, then add vanilla and stir with fork. Add butter and food coloring to combine. Cover and refrigerate 10 minutes.
4. Step 4Meanwhile, make stencils: Trace holly leaf cookie cutter (for leaves) onto heavy piece of paper and carefully cut out shape, keeping stencil intact.
5. Step 5Working with 1 at a time, lay stencils on baking mat and spoon Tbsp of mixture into center. Spread very thinly using offset spatula, then carefully remove stencil. Repeat 5 more times per cookie sheet.
6. Step 6Bake until just starting to turn golden at edges, 5 to 7 minutes. Immediately remove from oven. Carefully drape cookies over rolling pin and allow to cool before transferring to wire rack. Repeat with remaining cookie batter.
Make candied cranberries
1. Step 1Line small rimmed baking sheet with parchment paper. Lightly brush cranberries with corn syrup and roll in granulated sugar. Transfer to prepared sheet until dry, at least 30 minutes or up to 24 hours
Make cupcakes
1. Step 1Heat oven to 350ºF. Line two 12-cup muffin pans with paper liners.
2. Step 2Using electric mixer, mix together sugar, cocoa powder, baking powder, baking soda and salt. Add butter and beat on low speed 1 minute until combined and fully incorporated.
3. Step 3Add eggs and beat until fluffy, about 2 minutes. Mix in milk and vanilla (batter may look curdled). Add flour and mix until just combined.
4. Step 4Spoon scant 1/4 cup batter into each muffin cup, filling about 2/3 full. Bake until wooden pick inserted in centers of comes out clean, 20 to 25 minutes. Let cool 5 minutes, then remove from pan and transfer to wire rack to cool completely.
5. Step 5To decorate: Transfer buttercream to piping bag fitted with star tip; pipe buttercream in spiral to cover tops of cupcakes. Add candied cranberries to centers as berries, then place tuiles to resemble leaves.