This stol cupcakes Christmas stole my heart. I have the pun Stol out of the way in the first line. Now you can (specially my father, the pun master) continue reading the therapies cupcake post without waiting to see if/when would I use the bad pun.
Each year, that I like to share a new Christmas cupcake recipe (' Tis the season for baking)! I have gingerbread cupcakes, lawyer latte cupcakes, hot wine cupcakes with roasted chestnuts frosting and panettone cupcakes. As I was debating what to make of this year, I received a free copy of the inspirational book a 
Skip read all the way to the end of the post if you want to know how you can win a signed copy).
Coverage of photography (c) by Renee Anjanette photography and Emily Brooke Sandor;
used with permission of storey PublishingA world of the cake is not a recipe book (although it is jam packed with recipes); It is a history book. The traces cakes all over the world of the first cakes in 5000 BCE to the baked until today. A casual baker with even the slightest interest in history would be a world of Cake an engaging read. Why not us the history of cake instead of the boring details of wars studying when I was in Junior High? We could have skipped the history of the British Royal family and instead revisiting the cake pedigrees where similar cakes (like all fried pies, for example) are plotted family tree-style to show how they are related.
Since I was looking for a recipe for Christmas, I was obviously interested to see what Krystina had to say about the history of Christmas cake and what Christmas cake recipes they included. You have to read the book for the full list. However, since I ended up choosing therapies, I'll tell you what they had to say about it:
Solidification is thought to first are made to the early 15th century as a Christmas cake, and it's still be created for that vacation today. The folds of the cake, garnished with white sugar, be said that the represent the child Jesus packed wrapped in blankets. Dresden is the epicenter of Stol preparation, with a large festival called Stol days held at the beginning of December to the Christmas season.I slightly changed the solidify recipe of a world of Cake and also transformed in cupcakes for this year the Christmas cupcakes! I knew Krystina of transformation would approve, because, in addition to writing a world of Cake, she also wrote that the hugely popular books
crazy about Cupcakes!Christmas Stol cupcakes
These recipe Christmas Stol cupcakes breakfasty are and would be best served on Christmas morning-they are loaded with fruit (so they are kind of healthy, right?) but they are definitely not the dreaded medium fruitcake. This is a recipe that can easily be changed. See my list of mix-ins, but feel free to play around and add your own! Yield: 24 cupcakes
2 C dried fruit (I used 1/2 C of each of the following: raisins, dried cherries, currants, dried and dried cranberries) 3 tablespoons cherry liqueur4 El brandy2 1/4 teaspoon active dry warm yeast1/2 C water1 c milk3/4 C + 2 tablespoons sugar 1/2 teaspoon salt1 teaspoon almond extract1 teaspoon vanilla extract5 C all-purpose flour1 c slivered almondszest of 1 lemon 1/2 C candied orange peels, loosely chopped2 eggs1 c unsalted butter, room temperature1 teaspoon ground cinnamon1 teaspoon ground nutmeg1/2 teaspoon cardamomMix the dried fruit, cherry liqueur and 3 tablespoons of brandy in a small bowl and set aside. Dissolve the yeast in the water in a large bowl. Let the mixture rest for five minutes. Heat the milk, 3/4 cup sugar and salt in a small saucepan, stirring until the sugar is dissolved.Remove the milk mixture from the heat and add the remaining 1 tablespoon of brandy, vanilla extract and almond extract. Allow to cool.Add the milk mixture to the yeast.Gradually mix in 1 cup of the flour, beating until smooth. The dough will not look like the typical bread dough. It is soupy. Don't panic as I did! You didn't do anything wrong. It will work just fine!Cover and let the dough rise in a warm place for at least two hours-until it has doubled in size. (If you want to keep baking, you could get the two-hour using snickerdoodles or go play in the snow, Christmas cards and cheery.)When the dough has risen, punch down and mixing in the dried fruit, almonds, candied orange peel and Peel.Add the eggs, 3/4 cup of butter, 1/2 teaspoon, of the cinnamon and nutmeg.Stir in 3 more cups of flour and mix the dough until smooth.Place the dough onto a lightly floured work surface.Knead in the remaining 1 cup of flour until smooth.Batter between 24 cupcake liners evenly.Melt the remaining 1/4 cup of butter and the brush on the uncooked cupcakes.Combine the remaining 2 tablespoons of sugar, 1/2 teaspoon cinnamon and cardamom in a bowl.Sprinkle the tops of the cupcakes with the mixture.Deck the cupcake load and let rise for 1 1/2 hours until doubled in size. (While you're waiting, why not make some gingersnaps?)Bake at 350 F for 20 minutes or until tops are golden.Lemon Glaze Recipe 3/4 C powdered sugar2 tablespoons warm regard teaspoon lemon juiceMix all ingredients and drizzle about Stol cupcakes.A world of Cake Giveaway Details
The kind folks of storey publishing are giving away two signed copies of a world of cake Cupcake Project readers. To enter, head over to this post on the Cupcake Project Facebook page and leave a comment (you are welcome to comment here, but it will not enter in the contest).
Speaking of the Cupcake Project Facebook page, make sure you have a Cupcake Project Facebook fan and a Twitter follower, because next week I am giving away something huge ($ 300 value) and you will find only from about it on Facebook and Twitter! You won't want to Miss!
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