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–+ servings
Santa hat and bauble cupcakes

Santa Hat and Bauble Cupcakes for a Festive Celebration

Delightful Santa hat and bauble cupcakes that bring festive cheer to any holiday gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Holiday
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 250 g Unsalted Butter Can be replaced with margarine for non-dairy version.
  • 150 g White Chocolate Substitute with milk chocolate for flavor variation.
  • 2 cups Caster Sugar Brown sugar can be used for a deeper flavor.
  • 1 cup Milk Use non-dairy milk for lactose-free option.
  • 1.5 cups Plain Flour Gluten-free flour mix can be used.
  • 0.5 cups Self-Raising Flour Replace with all-purpose flour and baking powder if unavailable.
  • 1/4 tsp Table Salt No substitution needed.
  • 2 tsp Vanilla Extract Almond extract is a great alternative.
  • 2 Eggs At room temperature; substitute with flax eggs for vegan option.
For the Icing
  • 500 g Cream Cheese Substitute with mascarpone for a different flavor.
  • 3 cups Icing Sugar Powdered sugar can be substituted if necessary.
  • Red Food Coloring Gel Avoid liquid ones to maintain icing consistency.
For Decorating
  • 30 g White Chocolate Used primarily for decorating; can be omitted.
  • 2 cups Mixed Gold and Silver Sprinkles Any other colored sprinkles can be substituted.
  • 2 cups Mixed Red, Pink, and White Sprinkles Replace with any seasonal-themed sprinkles.

Equipment

  • Muffin pans
  • Mixing bowls
  • Piping bags
  • Saucepan
  • whisk

Method
 

Preparation Steps
  1. Preheat your oven to 160°C (140°C for fan-forced) and line muffin pans with cupcake liners.
  2. Melt together unsalted butter, white chocolate, caster sugar, and milk over low heat for 5–7 minutes.
  3. In a large bowl, combine plain flour, self-raising flour, and table salt, mixing thoroughly.
  4. Pour the cooled melted mixture into the dry ingredients, adding vanilla extract and eggs, and blend gently.
  5. Divide the batter into muffin pans, filling two-thirds full, and bake for 30–35 minutes until a skewer comes out clean.
  6. Allow cupcakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. Beat cream cheese and remaining butter until fluffy, mix in icing sugar until smooth, and reserve half for decorating.
  8. Pipe the red icing onto half of the cupcakes to create Santa hats, then decorate with white icing stars and small pompoms.
  9. Melt white chocolate and pipe bauble shapes onto baking paper; chill to harden.
  10. Using reserved icing, decorate remaining cupcakes with chocolate baubles and festive sprinkles.
  11. Arrange cupcakes on a platter and serve.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 180mgPotassium: 100mgFiber: 0.5gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days. For freezing, wrap individually and place in a freezer-safe container for up to 3 months.

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