Side A
Artist	Song
James Last	Church Bells at Christmas Time
The Mexicali Brass	Snow Flakes
Celia Cruz	Jingle Bells
Juan Torres	Pueblito de Belem
Lena Horne	Little Drummer Boy
Kitty Wells	Dasher With the Light Upon His Tail
The Original Five Blind Boys	Hark! The Herald Angels Sing
Ralph Flanagan	Merry Merry Gentlemen
Raymond Lefevre & His Orchestra	Angels We Have Heard on High
Sol Kamahele	The Twelve Days of Christmas-In Hawaii
Side B
Artist	Song	Buy
Sch÷neberger SSngerknaben	Leise, Rieselt Der Schnee (The Snow Falls Gently)
Joseph Byrd	The Holly and the Ivy
Lorne Greene	(There's No Place Like) Home For the Holidays
Vic Jordan	Silver Bells
Pedro Padilla y su Conjunto w/ Jose Ortiz	Aires Navide±os
Paul Mickelson	We Three Kings
Marais and Miranda	African Carol
Jimmy Boyd	I Saw Mommy Kissing Santa Claus
Johnny Mathis	Sleigh Ride
The Ronettes	Frosty the Snowman
Arthur Lyman	O Holy Night
Ferlin Husky	Christmas Dream

Comment:

These cupcakes are baked in muffin cases so that they are larger than the usual cupcakes. Once decorated, they look like miniature Christmas cakes. The addition of ground almonds gives a firm texture and adds a richness suitable for the occasion.

Makes 16 cupcakes:
9 tbsp butter, softened
1 cup superfine sugar
4-6 drops almond extract
4 eggs, lightly beaten
generous 1 cup self-rising white flour
1_ cups ground almonds

Topping:
1 lb/450 g white ready-to-roll fondant frosting
2 oz/55 g green read-to-roll colored fondant frosting
1 oz/25 g red read-to-roll colored fondant frosting
confectioners' sugar, for dusting

* Preheat the oven to 350¦F/180¦C. Put 16 paper muffin cases in a muffin pan.

* Put the butter, sugar and almond extract in a bowl and beat together until light and fluffy. Gradually add the eggs, beating well after each addition. Add the flour and, using a large metal spoon, fold it into the mixture, then fold in the ground almonds. Spoon the batter into the paper cases to half-fill them.

* Bake the cakes in the preheated oven for 20 minutes, or until well risen, golden brown, and firm to the touch. Transfer to a wire rack and let cool.

* When the cakes are cold, knead the white frosting until pliable, then roll out on a counter lightly dusted with confectioners' sugar. Using a 2_-inch/7-cm plain round cutter, cut out 16 circles, re-rolling the frosting as necessary. Place a circle on top of each cupcake.

* Roll out the green frosting on a counter lightly dusted with confectioners' sugar. Using the palm of your hand, rub confectioners' sugar into the frosting to prevent it from spotting. Using a holly leaf-shaped cutter, cut out 32 leaves, re-rolling the frosting as necessary. Brush each leaf with a little cooled boiled water and place 2 leaves on top of each cake. Roll the red frosting between the palms of your hands to form 48 berries and place in the center of the leaves.

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