Adorable Cadbury Christmas Cupcakes

Who cares about calories on Christmas when there are Cadbury Cupcakes?

I thought you might like to make someone smile this Christmas by baking cute, adorable cupcakes. And what better way to bake them but with Cadbury chocolate melts. 

BY: http://www.cadburykitchen.com.au

Santa hats
what you need

500g CADBURY White Chocolate Melts
75g butter, softened
1 teaspoon white vinegar
48 strawberries, hulled
1 cup pure cream
¾ cup caster sugar
1 egg
1½ cups flour
¼ cup BOURNVILLE Cocoa
1 teaspoon baking powder
1/4 cups buttermilk
1 teaspoon no taste red food colour
½ teaspoon bicarbonate soda

make it

1, MELT together the chocolate and cream in a bowl over gently simmering water, stirring occasionally until smooth. Stand ganache at room temperature for 2 hours
before refrigerating until firm enough to pipe

2. CREAM together the butter and sugar until light and fluffy. Add the egg and beat well. Add the sifted dry ingredients and combined buttermilk and food colour and beat just to combine. Mix together the vinegar and bicarbonate soda and then stir through the cake mixture.

3. SPOON into 48 patty paper lined mini muffin pans. Bake in a moderate oven 18oC for 20 minutes or until cooked when tested. Stand 10 minutes before turning out onto a wire rack. Cool.

4. LIGHTLY beat the ganache with a metal spoon to thicken slightly, then spoon into a piping bag with a 1cm star nozzle and pipe a rosette onto each cake. Place a strawberry on top, then finish each with a star on top for the pom pom. Refrigerate until the ganache is just firm. Use as required.

Mini mud cakes 
what you need

500g CADBURY White Chocolate Melts 
1 cup pure cream
125g butter, chopped
1 cup brown sugar
¼ cup CADBURY Bournville Cocoa
½ cup water
¼ cup dark rum or brandy
2/3 cup flour
¼ cup SR flour
1 egg, lightly beaten
Green food colouring, for decorating
Christmas cake sprinkles, for decoration
Silver cachous, for decoration


make it
1 MELT together the white chocolate and cream in a bowl over gently simmering water, stirring occasionally until smooth. Stand ganache at room temperature for 2 hours before refrigerating until firm enough to pipe.

2. PLACE the butter, dark chocolate, sugar, cocoa, water and rum in a saucepan and melt together gently, stirring occasionally. Cool slightly.

3. WHISK in the sifted flours and then the egg and mix well. Transfer mixture to a jug and pour inti 36 paper lined mini muffins pans.

4. BAKE in a moderate oven 180oC for 20 minutes or until cooked when tested. Stand 10 minutes before turning out onto a wire rack. Cool.

5. COLOUR the ganache with green food colouring to resemble leaves the spoon into piping bag fitted with a 1cm star nozzle. Pipe a rosette of ganache onto each cake to resemble a tree then decorate. Store in an airtight container in the refrigerator until required.
100g CADBURY Dark Baking Chocolate, broken into pieces

Little Christmas cakes 

what you need

250 Cadbury White Chocolate Melts
1/2 cup pure cream
125g butter, softened
3/4 cup caster sugar
1 teaspoon vanilla
2 eggs, lightly beaten
1 cup SR flour
1/2 cup flour
1/2 cup milk
80g Cadbury White Baking Chocolate, chopped
food colouring
Christmas cake sprinkles
Silver cachous


make it

1. MELT together the chocolate and cream in a bowl over gently simmering water, stirring occasionally, until smooth. Stand ganache at room temperature for 2 hours before refrigerating until firm enough to spread.

2. CREAM together the butter, sugar and vanilla until light and fluffy. Gradually beat in the eggs, beating well between each addition. Add the sifted flours and milk and stir until combined. Fold through the chocolate. Spoon the mixture into 12x1/3 cup capacity paper lined muffins pans.

3. BAKE in a moderate oven 180oC for 20 minutes or until cooked when tested. Stand 10 minutes before turning out onto a wire rack.

4. LIGHTLY beat the ganache with a metal spoon to thicken slightly then spread a little over the top of each cake. Divide the remaining ganache into separate bowls and colour as desired. Decorate cakes by piping with coloured ganache and sprinkling with cake sprinkles and cachous. Refrigerate until the ganche is jus firm. Use as required.