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Little Santas Cupcakes

Get into the festive spirit by making these fun Little Santa Cupcakes


Posted: 20 September 2011
by Junior

Makes 12

Ingredients

Plain flour, for dusting
1 quantity Buttermilk Sponge (see below) 
500g (1lb 2oz) white ready-to-roll fondant or royal icing
Red food-colouring paste
Icing sugar, for dusting
12 tbsp apricot jam
12 ice-cream cones
1 quantity Meringue Buttercream (see below)
Black food-colouring paste

Method

Preheat the oven to 180˚C/350˚F/Gas 4. Grease a muffin tin and dust with flour. Fill the holes two-thirds full with the Buttermilk mixture. Bake in the oven for 20 minutes or until well risen and a skewer comes out clean. Remove from the oven and cool in the tin for 5 minutes, then on a wire rack. 

Tint three-quarters of the icing red using the colouring paste. Dust a surface with icing sugar then roll the icing to 2mm (1/16in) thick. Cut into 12 triangles. Warm the jam in a saucepan, sieve, then brush on the outside of the ice-cream cones. Cover the cones with the red icing, trimming off any excess. Take 75g (23/4oz) of the icing and tint it pink. Roll out thinly and, using a 7cm (23/4in) round cookie cutter, cut out 12 discs for faces. Use jam to stick them to the cakes. 

Roll out the untinted icing and stamp out 12 crescent beards. Use cold water to stick to the bottom half of Santa’s face. Cut out moustaches and stick above the beard. Fill a large piping bag fitted with a medium-sized, star-shaped nozzle with the Meringue Buttercream and then pipe it on top of cakes and sit the hats on top. Pipe ruffles around the hats’ bottoms and bobbles on the tops. Add red icing noses and eyes with untinted fondant and dots of black food-colouring paste.

Buttermilk Sponge

Makes 12–16 cupcakes

Ingredients

175g (6oz) unsalted butter, softened
200g (7oz) caster sugar
2 whole eggs and 1 egg yolk, beaten
1 tsp vanilla extract
225g (8oz) plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
125ml (4fl oz) buttermilk

Method

Cream together the butter and sugar until light and creamy. Gradually add the beaten eggs, mixing well between each addition and scraping down the side of the mixing bowl from time to time. Add the vanilla. Sift together the flour, baking powder and bicarbonate of soda and add to the mixture in alternate batches with the buttermilk. Mix until smooth.

Meringue Buttercream

Makes 12–16 cupcakes

Ingredients

200g (7oz) caster sugar
3 egg whites
250g (9oz) unsalted butter, softened and chopped
1 tsp vanilla extract

Method

Put the sugar and egg whites in a heatproof bowl set over a pan of simmering water. Whisk until it reaches at least 60˚C/140˚F on a sugar thermometer. Pour into a bowl of an electric mixer fitted with a whisk attachment (or use an electric whisk and bowl). Beat until the mixture has doubled in volume, cooled and will stand in stiff peaks – this will take about 3 minutes. Gradually add the butter to the cooled meringue mix, beating constantly, until the frosting is smooth. Fold in the vanilla and use immediately.

Chocolate Variation

Melt 150g (51/2oz) chopped dark chocolate, then leave to cool slightly before stirring into the buttercream at the same time as the vanilla extract.

Adapted from Christmas Cupcakes by Annie Rigg (Ryland Peters & Small, £9.99). 


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Posted: 14/07/2017 at 06:50

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