Christmas Log and Christmas Tree Cupcakes

Baking and Desserts | European cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Christmas Log and Christmas Tree Cupcakes

Ingredients

Chopped almonds - 8.8 oz
Milk - 3 fl oz
Butter - 3 oz
Meyer Lemon Juice - 0 fl oz
Egg white - 1 piece
Powdered Sugar - 5.3 oz
Wheat Flour - 6.7 oz
Salt - ¾ teaspoon
Activated Baking Soda - ½ teaspoon
Cocoa Powder - 1 tablespoon
Sugar - 5.3 oz
Chicken Egg - 1 piece
Vanilla salt - 1 teaspoon
Red Food Coloring - 1 teaspoon
Liquid dark chocolate - 5.3 oz
Almond - ½ teaspoon
Yellow Sugar - to taste
Red Food Coloring - to taste
Vegetable Oil - 5 fl oz
Kefir - 4 fl oz
Strawberry - 8 pieces
9% Vinegar - ½ teaspoon

Step by Step guide

Step 1

For the dough, beat the eggs with sugar until very fluffy. While continuing to beat, add the flour, cocoa, softened butter, and vanilla. Mix everything thoroughly into a homogeneous mass. Line a large rectangular baking sheet with parchment paper and grease it with olive oil. Spread the dough evenly in a layer about 5–7 mm thick. Bake the sponge in a preheated oven at 392°F for about 15 minutes. Roll the hot sponge into a tight roll with the paper and let it cool at room temperature.

Step 2

For the cream, pour the milk into a heavy-bottomed saucepan and add the powdered sugar. Place over low heat and cook the syrup, stirring constantly, until it thickens, about 5 minutes. Break the chocolate into small pieces and melt it in the microwave. Beat the softened butter for about 5 minutes, and while continuing to beat, slowly pour in the milk syrup, followed by the melted chocolate. The cream should be homogeneous. Unroll the sponge and carefully remove the paper. Spread a third of the cream on the sponge, distribute it evenly, and roll it back into a log (you can cut a small piece of the roll to make a stump), coat the roll with the remaining cream, and use a silicone brush or, if you don't have one, a fork to create bark patterns on the roll.

Step 3

For the marzipan, place the almonds in a saucepan and cover them with boiling water. Put on the heat and boil for 1 minute after boiling. Drain in a colander and rinse with cold water. Now the almonds can be easily peeled. Dry the nuts and toast them in a skillet until golden brown. Grind the cooled nuts into flour. In a large bowl, combine the ground almonds, powdered sugar, add the egg white, lemon juice, and a few drops of almond essence (if you don't have essence, you can use a few bitter almond nuts) and mix everything thoroughly. Divide into pieces, add food coloring, and make Christmas decorations.

Step 4

For the cupcake batter, sift the flour, baking soda, salt, and cocoa together in a bowl. In another bowl, cream the butter with sugar, add the egg, and mix again without beating too much. Combine the food coloring with the kefir and vinegar. Pour the kefir mixture into the egg and butter mixture. Mix everything together. Combine with the dry mixture and stir until homogeneous. Take cupcake molds, fill them halfway with the batter, and place them in a preheated oven at 356°F. Bake for about 15–20 minutes. Check for doneness with a toothpick or match. Remove and let cool.

Step 5

For the cream, beat 200 grams of butter with 2 cups of powdered sugar. Remove the leaves from the strawberries. Place a little cream on the cooled cupcake, decorate with strawberries on top. Using a piping bag, create needle-like decorations around the edge. Place in the refrigerator. Sprinkle with powdered sugar on top or decorate with colorful sprinkles.