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Santa hat and bauble cupcakes

Delightful Santa Hat and Bauble Cupcakes for Festive Fun

Celebrate the season with these Santa hat and bauble cupcakes that are whimsical, delicious, and perfect for festive gatherings.
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Prep Time 45 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 24 cupcakes
Course: Desserts
Cuisine: Holiday
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 250 g Unsalted Butter Can substitute with margarine for a dairy-free option.
  • 150 g White Chocolate Use dark chocolate for a different flavor.
  • 2 cups Caster Sugar Brown sugar can be used for a deeper flavor.
  • 1 cup Milk Almond milk can be a non-dairy substitute.
  • 1.5 cups Plain Flour Whole wheat flour can be substituted for a healthier option.
  • 0.5 cups Self-Raising Flour Regular flour plus 1½ tsp baking powder can replace it.
  • 0.25 tsp Table Salt No substitutes needed.
  • 2 tsp Vanilla Extract Maple extract can be used for a unique flavor.
  • 2 pieces Eggs At room temperature; flaxseed meal can be used for a vegan option.
For the Icing
  • 500 g Cream Cheese Mascarpone can be used as an alternative.
  • 3 cups Icing Sugar Powdered monk fruit can help for a sugar-free icing.
  • Red Food Colouring Gel Natural beet juice can serve as a substitute.
For Decoration
  • 2 cups Mixed Gold and Silver Sprinkles You can opt for only silver or gold sprinkles based on preference.

Equipment

  • Muffin pans
  • piping bag
  • Medium saucepan
  • Mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 160°C (140°C fan-forced) and line two 12-cup muffin pans with paper cases.
  2. In a medium saucepan over low heat, combine the unsalted butter, white chocolate, caster sugar, and milk. Stir until smooth and melted, about 5 to 7 minutes.
  3. Once the mixture has cooled slightly, whisk in the plain flour, self-raising flour, table salt, vanilla extract, and beaten eggs until fully combined.
  4. Pour the batter evenly into each muffin cup, filling them halfway. Bake for 30 to 35 minutes and let cool completely.
  5. Beat the cream cheese and unsalted butter together until fluffy. Gradually add icing sugar, vanilla, and a splash of milk, mixing until smooth. Reserve ½ cup for piping and color the remaining icing red.
  6. Pipe the red icing onto the tops of 12 cupcakes, leaving a 1cm border. Pipe a star border along the red icing and top with a small pompom of white icing.
  7. Melt remaining chocolate and pipe festive shapes onto baking paper. Once set, use these chocolate baubles as toppings.
  8. Beat more cream cheese and icing sugar until fluffy. Scoop on each cupcake to form a dome and roll in sprinkles.
  9. Top each bauble cupcake with the reserved white icing and insert chocolate rings into the frosting.
  10. Serve on a platter and enjoy with loved ones.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 0.5gSugar: 25gVitamin A: 500IUCalcium: 40mgIron: 1mg

Notes

For best results, avoid overmixing batter and ensure cupcakes cool before icing.

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