Cupcakes for Santa
50 Minutes Prep
1 Hour
50 Minutes Total
24 Servings
If you’re looking for a fun, easy recipe to keep the little ones occupied before the big day, then these cute Santa cupcakes are just the ticket. Don’t forget to save one to leave by the chimney for Santa.
Ingredient List
- 1 box Betty Crocker™ Velvety Vanilla Cake Mix
- 3 medium eggs
- 90ml vegetable oil or melted butter
- 180ml water or milk
For the decoration
- 300g Betty Crocker™ Vanilla Buttercream Style Icing
- Red food colouring gel or paste
- 25g desiccated coconut
- 24 red sugar-coated chocolate beans
- 48 milk chocolate chips
Preparation
- Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas mark Mark 4. Line 2 x 12 hole muffin trays with paper cupcake cases.
- Make up the cake mix as directed on the box with the eggs, oil or butter and water or milk. Divide the mixture evenly between the cupcake cases.
- Bake for 18-22 minutes or until risen and just firm to the touch. Leave in the trays for 5 minutes, then transfer the cupcakes to a wire rack and leave to cool completely (about 30 minutes).
- Place 100g of the icing in a bowl and beat in enough red food colouring gel or paste to give a bright red colour. Spread a thin layer of the uncoloured icing over two-thirds of the top of each cupcake. Spread the red icing over the rest of each cupcake to resemble Santa hats.
- Sprinkle desiccated coconut around the white iced edge of each cupcake to resemble a fluffy beard, pressing down gently. Add a red sugar-coated chocolate bean and 2 chocolate chips to each cupcake for noses and eyes. Add a mini marshmallow to one side of the red icing for the bobble on the hat of each cupcake.
Tips
- You can make and freeze the undecorated cupcakes up to a month in advance. Defrost at room temperature for 1-2 hours before decorating.
- Add a sprinkling of glimmer sugar to the red Santa hat if liked for an extra bit of festive sparkle.
- Store the decorated cupcakes in an airtight container in a cool place for 3-4 days.
