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Popular in Food

Jolly Little Elf Cupcakes

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  • Makes: 12 servings
  • Serving Size: 1 cupcake
  • Start to Finish: 2 hrs

Jolly Little Elf Cupcakes



  1. If necessary, remove paper bake cups from cupcakes. Line one very large baking sheet with waxed paper; set aside. With a serrated knife, trim cupcakes so tops are level. In a medium saucepan melt white chocolate over medium-low heat, stirring constantly. Stir in 1-1/3 cups of the Creamy White Frosting (or 1 can frosting). Heat over low heat until mixture is smooth, stirring constantly.
  2. Place cupcakes, cut sides down, on the prepared baking sheet. Spread sides with frosting mixture to evenly coat. Dip vanilla wafer halves in frosting mixture to coat; place on prepared baking sheet. Let stand until set.
  3. In a separate bowl melt white candy coating according to package directions. Spread ice cream cones with coating mixture, spreading over the sides to coat completely. Place on prepared baking sheet, pointed ends up. Let stand until set.
  4. Place ice cream cones on top of cupcakes, pointed ends up. Place the remaining white frosting in a heavy plastic resealable bag; seal. Snip a tiny piece from one corner. Pipe two white dots onto the front side of each cupcake for the eyes. Use blue and green icing to add an accent dot to each eye. Using the green icing, add medium-size round dots around bases of six of the ice cream cones. Place red candy decorating balls around the bases of the remaining ice cream cones. Pipe green icing onto top of each ice cream cone or top cone with a candy ball. Arrange candy balls or assorted candies on each face for nose and cheeks. Use brown frosting to pipe mouths. Makes 12 elf cupcakes.
  5. With cupcakes cut sides up, cut a slit on both sides of each cupcake. Insert wafer halves, pointed ends up; secure with frosting. Place 2/3 cup of the remaining frosting in a bowl; color with yellow food coloring. Place 2/3 cup frosting in another bowl; color with brown food coloring. Place frostings in two separate heavy resealable plastic bags; seal. Snip off a small piece from one corner of each bag. Pipe yellow hair over tops of six cupcakes; repeat with the remaining cupcakes and the brown frosting.

From the Test Kitchen

*Test Kitchen Tip:

The elf hats were made using a special kind of candy coating called Colorburst Brights Candy Melts available at or found in the cake decorating department of some crafts and hobby stores. If you are unable to locate this product, you can melt plain white candy coating and stir in desired-color small sprinkles or sugars. Or for another festive look, spread melted red candy coating on half of the ice cream cones and melted green candy coating on the remaining ice cream cones.

Peppermint Fudge Cupcakes



  1. Preheat oven to 350 degrees F. Grease and flour twenty-four 2 1/2-inch muffin cups or line with paper bake cups. Prepare cake mix according to package directions, except add the 1 additional egg, the pudding mix, and peppermint extract. Fill muffin cups; bake according to package directions for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Creamy White Frosting



  1. In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar. Gradually add milk until frosting reaches a spreading consistency. Makes about 3 cups.

Nutrition Facts (Jolly Little Elf Cupcakes)

    Per serving:
  • 969 kcal cal.,
  • 48 g fat
  • (17 g sat. fat,
  • 9 g polyunsaturated fat,
  • 15 g monounsatured fat),
  • 39 mg chol.,
  • 285 mg sodium,
  • 131 g carb.,
  • 1 g fiber,
  • 111 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Nutrition Facts

(Creamy White Frosting)
    Per serving:
  • 298 kcal cal.,
  • 16 g fat
  • (4 g sat. fat,
  • 0 mg chol.,
  • 2 mg sodium,
  • 38 g carb.,
  • 0 g fiber,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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