Festive Christmas Strawberry Garibaldis (Mexican Upside-Down Cupcakes)
Delight in the magic of the season with these charming Christmas Strawberry Garibaldis. These buttery, tender upside-down cupcakes are infused with sweet strawberry jam and adorned with colorful holiday sprinkles, creating a festive treat that's perfect for Christmas parties or as edible gifts. Easy to make and visually stunning, these mini cakes combine the classic flavors of traditional Garibaldis with a merry twist. Bring joy to your holiday table with these irresistible, eye-catching desserts that capture the spirit of Christmas in every bite.
Ingredients
Cooking Instructions
step 1
Preheat the oven to 350 degrees F (175 degrees F). Grease a 12-cup mini muffin tin thoroughly.
step 2
In a large bowl, cream together the softened Unsalted Butter (1/3 cup) and Granulated Sugar (4 Tbsp) until light and fluffy, about 3-4 minutes.
step 3
Beat in the Farmhouse Eggs® Large Brown Eggs (2) one at a time, then add the Milk (1 2/3 Tbsp) and Strawberry Jam (1 Tbsp). Mix until well combined.
step 4
In a separate bowl, sift together the All-Purpose Flour (2/3 cup) and Baking Powder (0.5 oz).
step 5
Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
step 6
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
step 7
Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
step 8
Allow the cakes to cool in the tin for 5 minutes, then carefully remove and cool completely on a wire rack.
step 9
Once cooled, turn the cakes upside down so the flat bottom becomes the top.
step 10
Warm the extra strawberry jam slightly and brush it over the top and sides of each cake.
step 11
Immediately roll the jam-coated cakes in the Festive Sprinkles (1/2 cup), ensuring they're evenly covered.
step 12
Place each decorated cake into a paper cupcake liner, presentation side up.
