Here are yet another round of recipes made especially for the Yuletide season from The Maya Kitchen.
Yuletide Cupcakes
1 package MAYA Decadence Yellow Cake Mix 520 g
1 cup + 1 tablespoon water
3 pieces eggs
1/3 cup vegetable oil
prepared vanilla frosting
multicolored metallic candies
sparkling candle
Preheat oven to 350° F/177°C. Line 6 ounces muffin tins. Set aside. In a bowl, combine cake mix, water, eggs and oil until well blended. Pour mixture into prepared muffin tins and bake in a preheated oven for 15-20 minutes or until cake is done. Cool and set aside. Thinly spread vanilla frosting on top of each cupcake to serve as paste and to put the candies in place. Cover top of each cupcake with candies then insert the candle. Before serving light the sparkling candle.
Date Meringue Cake
1 cup dates
2 tablespoons sugar
¾ cup water
¼ cup chopped nuts
1 package MAYA Decadence Devil’s Food Cake Mix 550 g
½ cup butter, softened
1 piece egg
6 egg whites
½ teaspoon cream of tartar
1 cup sugar
Preheat oven to 350°F/177°C. Grease and flour a 9-inch round pan. Set aside. In a saucepan, combine dates, sugar and water. Cook until thick. Add nuts. Cool and set aside. In a bowl, combine the cake mix, butter and egg. Press mixture evenly in the prepared pan. Pour dates mixture. Bake in a preheated oven for 20 to 25 minutes or until cake is done. Cool. Prepare Icing: In a mixer bowl, beat eggwhites with cream of tartar. Add sugar, beat until mixture reaches stiff peak stage. Spread meringue on filling forming spikes. Quickly bake just until golden brown
Stollen
¾ cup glazed fruits
½ cup raisins
¼ cup brandy or rum
1 tablespoon yeast
¼ cup warm water
½ cup lukewarm milk
½ cup butter or margarine, softened
½ cup sugar
½ teaspoon salt
½ teaspoon ground nutmeg
3 pieces eggs
4-4 ½ cups MAYA All-Purpose Flour
½ cups chopped cashew nuts
1 tablespoon grated lemon peel
1 tablespoon butter or margarine, melted
glazed fruits for toppings
Glaze:
confectioners’ sugar
milk or water
In a bowl, combine the first 3 ingredients. Let stand for at least an hour. Drain fruits but reserve the brandy. Dissolve yeast in warm water. In a bowl, combine reserved brandy, milk, butter, sugar, salt, nutmeg, eggs, dissolved yeast and about 2 cups of flour. Beat until smooth. Stir in fruit mixture, nuts, lemon peel and enough flour to make dough that is easy to handle.
Transfer dough to a floured surface and knead until smooth and elastic. Place dough in a greased bowl, cover and let rise until double in bulk. Punch down dough then roll out dough into 10×7 inches oval shape dough. Brush with melted butter. Roll into a log then into a ring. Seal end. Transfer dough to an ungreased baking sheet. Cover and let rise until doubled. Brush dough with melted butter then bake in a preheated oven about 375°F/190ºC for 20 to 25 minutes or until golden brown. Before serving, drizzle bread with glaze prepared by simply mixing together 1 part of confectioners’ sugar, 1/4 part milk or water to a thin consistency and decorate top with glazed fruits. Best serve with coffee or tea.
You will find more recipes over at The Maya Kitchen website. Check out their upcoming class offerings too. 🙂
