Santa Hat Cupcakes

Name: Santa Hat Cupcakes
Total time: 1 h 20 min
Yield: 24 cupcakes
Ingredients: 1 box Betty Crocker™ Devil’s Food Cake Mix; 120 ml vegetable oil; 230 ml water; 3 medium free range eggs; 1 tub Betty Crocker™ Velvety Vanilla Icing; 24 large strawberries, hulled

1 Hour 20 Minutes Total

24 cupcakes Servings

These fun festive cupcakes are a great treat at Christmas. Through the magic of baking, you can recreate Santa’s Hat with declious strawberries and a delightful mixture of Betty Crocker™ Velvety Vanilla Icing and our Betty Crocker™ Devil’s Food Cake Mix. Watch the video below and follow our recipe to bake your own Santa’s Hat Cupcakes this Christmas.

Ingredient List

1 box Betty Crocker™ Devil’s Food Cake Mix
120 ml vegetable oil
230 ml water
3 medium free range eggs

For the topping

1 tub Betty Crocker™ Velvety Vanilla Icing
24 large strawberries, hulled

Preparation

Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Place 24 muffin or cupcake paper cases into 2 x 12-hole muffin trays.
Make up the cake mix as directed on the box using the oil, water and eggs. Divide equally between the paper cases.
Bake in the oven for 18-22 minutes, or until risen and just firm to the touch. Transfer to a wire rack and leave to cool completely; about 30 minutes.
Spread the vanilla icing over the cupcakes (reserving 1 tablespoon of the icing). To serve, top each with 1 upside-down strawberry and place an additional dot of the reserved icing onto the end of each strawberry for the hat bobble.

Tips

If you can only find small strawberries, pour the cake mixture into fairy cake sized paper cases, rather than muffin/cupcake cases. You will have more to eat too!
Make them more chocolatey by using Betty Crocker™ Indulgent Chocolate Fudge Icing instead of vanilla.