Thursday, 14 December 2017

Santa Cupcakes

Whether you call these Santa Cupcakes or Father Christmas Cupcakes is your choice.  Either way, these super festive cupcakes are a lot of fun, easy to make and would be the perfect addition to the party food for the Christmas festivities.  They'd also be great offered as a small gift to friends, colleagues and neighbours.  Do check out the video to find out how to make these Santa Cupcakes!

How to decorate Santa Claus Cupcakes

There's nobody more iconic at this time of year than Santa.  Everybody loves him from his rotund appearance, fur lined red outfit to his jovial laugh. Though the fact that he delivers parcels with the help of Rudolph and friends early on Christmas morning may also have something to do with it!😉

Santa Cupcakes are a fun bake at Christmas

Having thoroughly enjoyed making our Christmas Robin Cupcakes just a week or two ago, and noticing that visitors to Only Crumbs Remain seem to love them too, I thought I'd share with you another super festive decorated cupcake idea in the guise of Santa!   


Christmas Robin Cupcakes

Or should that be Father Christmas?

I have to admit that what to call these Christmas cupcakes was a bit of a conundrum.  As a child my brother & I always referred to the big friendly man in red as Father Christmas, but the name 'Santa' is often used these days (heck I sound old!).  So being unsure I asked my friends on Instagram what I should call them and the pendulum of indecision fell on the side of Santa Cupcakes, though feel free to call them Father Christmas Cupcakes, or even Santa Claus Cupcakes, if you prefer.
 

Now I have to admit that these Santa Cupcakes / Father Christmas Cupcakes / Santa Claus Cupcakes (delete as appropriate!) are a little bit more involved than the Christmas Robin version.  But only a little bit.  Once again most of the shaping is created with the help of a plain round cookie cutter, although we shaped Santa's moustache by hand.  Trust me it's really easy to do.  And the great thing about fondant is that you can ball it back up and reshape it again if you're not totally happy with the shape you've got!

The other great thing about fondant is that it's not going to spoil.  You could easily make these fun festive cupcakes the day before you need them, store them somewhere cool (though not the fridge) in an airtight container and then bring them out just before your guests arrive.  Or why not make a batch to take to a party that you've been invited to.

Santa Cupcakes tutorial

Do check out our little video showing how to make Santa Cupcakes.  Trust me, it's really easy.  You'll be popping to the local supermarket for some fondant before you know it! 






And here's the printable recipe of how to make Santa Claus Cupcakes!



print recipe

Santa Cupcakes
It's up to you whether you call these Santa Cupcakes, Santa Clause Cupcakes, or even Father Christmas Cupcakes.  Either way, they're a lot of fun, easy to make and would be the perfect addition to any party this Christmas time.  They'd also be great offered as a small gift to friends, colleagues and neighbours.
Details
Hands on time: Bake time:     Yield: 10 Cupcakes

Specific Equipment
   10 Muffin sized cupcake cases & muffin tin
   78mm Plain Round Cookie Cutters (or one that is about the same size diameter as the top of your cupcakes)
   Rolling pin (ideally a plastic one suitable for fondant work)
   Small brush used for food preparation only
Ingredients
For the Cupcake Batter
  • 160g Butter, unsalted & softened
  • 80g Caster Sugar
  • 80g Golden Caster Sugar
  • 3 medium Eggs, lightly beaten (see notes a & b below)
  • 1 tsp Vanilla Extract
  • small pinch of Salt
  • 160g SR Flour
  • 1 tbsp Milk
For the Fondant Decoration 
  • about 150g Red Fondant
  • 400g White Fondant
  • Blue Fondant
  • Black Fondant
For the Buttercream Frosting
  • 70g Butter, unsalted & softened
  • 140g Icing Sugar
  • 1/2 tsp Vanilla Extract
  • Milk

Method
1. Preheat the oven to 190℃ / Fan 170℃ / 375℉ / Gas 5. Place the muffin sized cases into the muffin tray. 2. Make the sponge. Place the soft butter and sugars into a good sized bowl and beat together with a wooden spoon or electric beaters until very pale and fluffy. Add the salt and vanilla extract and beat again to combine. Gradually add the beaten egg a little at a time, beating well after each addition, (see note b below). Beat in the milk. Sieve the flour into the mixture. Use a spatula or large metal spoon to fold this in gently. You're aiming for a nice dropping consistency. Add a little more milk if required.3. Fill the muffin cases & bake. Using a teaspoon, fill the cases with the batter mixture. You're aiming for them to be half to two-thirds full. You may decide to weigh each muffin to ensure equal sizes. Each will weigh about 60g. Place the muffin tray in the centre of the oven and bake for 20 - 23 minutes. You may need to rotate the tray after 15 minutes of baking. Once baked, remove from the oven and muffin tray and place onto a cooling rack.4. Make the butter cream frosting. Place the softened butter into a good sized bowl. Beat to ensure it is soft and creamy. Sieve half of the icing sugar into the butter. Use a wooden spoon to combine the two ingredients. Sieve the remaining icing sugar into the bowl and again mix to combine. Add the vanilla and beat well. Add a little milk and beat to create a creamy frosting. 5. Start to decorate the cupcakes. Once the cupcakes are completely cooled place a teaspoon amount of the buttercream frosting on top of the cupcake and spread it out either with a knife or the back of the teaspoon. There's no need to take the buttercream all the way to the edge of the cupcakes.6. Make and roll out the pink fondant. Add 4g of red fondant to 200g of the white.  Knead the two colours together until you have a soft pink which is streak free.  Dust the work surface with a little icing sugar or corn flour (corn starch).  Roll it out (you may find it easier just to roll half or quarter of the quantity rather than all of it at once). Regularly give the fondant a quarter turn though avoid flipping it over. You're aiming for it to be 2-3mm thick. Cut out discs of the fondant using the plain round cookie cutter. Place one of the discs onto the cupcake. Use the plump area at the base of your thumb to gently press and neaten the edges of the disc into the cupcake.7. Roll out red fondant for Santa's hat. Work the red fondant until it is soft and pliable. Roll it out - but a little thinner than the pink fondant. Use the cutter to cut a disc of fondant. Cut it in two, one piece being slightly smaller than the other. Apply a small amount of water with a small brush used only for food preparation to the area of the cupcake where the hat will be positioned. Place the smaller half circle onto the cupcake. Use the plump area at the base of your thumb to gently secure the red fondant in place.8. Add a fur trim to Santa's hat. Roll out a piece of white fondant, about 2-3mm thick. Use a non-serrated knife to cut a long oblong shape. Lay it gently against the cupcake to ensure you're happy with the width. Trim it narrower as necessary. Apply a small amount of water to the edge of the red fondant. Lay the white strip on top & gently press to attach. Use the knife to trim away any excess white fondant from the sides of the cupcake.9. Roll out Santa's beard. Roll out a piece of white fondant, about 2-3mm thick. Cut a disc with the cookie cutter. Cut the circle of white fondant in half, again so that one half is slightly smaller than the other. Gently lay the smaller piece on the cupcake to ensure you're happy with the size.  Adjust its size if necessary.  Affix it in place with a little water. 10. Make fondant eyes for Santa. Roll a small piece of white fondant (about the size of a small pea) between your hands to create a ball. Gently flatten it to create a white disc. Repeat to create another white disc of similar size. Affix the two white discs to Santa's face with a little water. Make two discs with the blue fondant in the same way, but these need to be smaller. Using a tiny amount of water affix them onto the white discs. Use a tiny amount of black fondant to create the pupils. You may find that a cake modelling tool (Dresden tool) will help affix the black fondant in the correct position.11. Shape Santa's moustache. Take a piece of white fondant. Roll it into a ball. Cut in half equally. Roll each piece into a ball between your hands and then, continuing to roll, apply a little extra pressure to one side of the ball to create a tear-drop shape. Flatten the tear drop to create a rounded triangle shape. Lay the moustache pieces on the cupcake to ensure you're happy with the size. Affix the two pieces onto the cupcake with a little water, ensuring the two pieces meet centrally. 12. Create the nose. Take a small piece of the pink fondant. Roll it into a ball between the palms of your hands. Using a little water position it onto the cupcake just slightly lower then Santa's eyes. 13. Finish Santa's hat. Roll out a piece of red fondant to 2-3mm thick. Use the cutter to cut a disc. Use a knife to create a crescent shape, using the rounded side of the fondant disc as one side of the crescent. Ensure you're happy with the size before affixing it in place with a small amount of water. With a little white fondant roll a ball for the pom-pom on the end of Santa's hat. Again affix with a little water.14. Texturise. Use a Dresden tool, or the back of a small paring knife (though do be careful if using the knife) to gently 'knock' the moustache and beard as well as the hat's trim and pompom.15. Enjoy! 
Notes: a) When making the cupcake batter, consider weighing the cracked eggs first to ensure the batter has equal weight of butter, sugar, flour and eggs. Simply weigh the butter, sugar and flour to the same weight as the eggs. Of course the value may be slightly different to the 160g listed in the ingredients above. b) Consider warming your lightly beaten eggs over a bain marie especially if they feel particularly cold. Warm them until they feel lukewarm. This should help prevent the batter from curdling and produce a better cupcake sponge. c) When purchasing the fondant (particularly the red) check to ensure it is suitable for vegetarians if baking for those following a meat free diet. d) Ball up off-cuts of fondant and cover it over. e) Use a dry brush to wipe away any cornflour from the finished cupcake. f) Wash your hands between using each colour to prevent colours streaking the white fondant.













Pin Santa Cupcakes for later! 

 

Here is a how to tutorial for making your own Santa Cupcakes with fondant, though you may prefer to call them Santa Claus Cupcakes or even Father Christmas Cupcakes.  They're easy to make with our video tutorial and are perfect party food.




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This post has been shared with: 

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22 comments:

  1. I just love these Angela - You are so good at cake decorating! Thanks so much for sharing with #CookOnceEatTwice x

    ReplyDelete
    Replies
    1. Aw thankyou Corina - but at the moment this is as extensive as it gets to be honest! It's all thanks to watching a few YouTube vids - I love how much you can learn there!
      Angela x

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  2. OMG OMG OMG these are adorable! I wouldn't want to eat them they are too cute to be devoured in seconds eventho I know they would be LOL :)

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    Replies
    1. Hahaha, yup I know just what you mean Jennifer - those we shared them with almost dien't want to eat them either ... 'almost'!
      Angela x

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  3. These santa cup cakes are lovely. so clever. Love the video too.

    ReplyDelete
    Replies
    1. Aw thankyou so much Jacqui, they were a lot of fun to make and share :-D
      Angela x

      Delete
  4. They look so lovely! The video is great too - makes me feel that even I could make them!! x

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    Replies
    1. Aw thankyou Jasmin - and trust me you really could make them - they're super easy :-)
      Angela x

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  5. Haha - love how you have deftly included all the names...just to cove all the bases! Hope Google will love you for it :-D These look absolutely incredible - I imagine they would disappear in a flash at a bake sale or party! Eb x

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    Replies
    1. Haha, indeed - I neeed to get all of his different names in there ;-) Thankyou so much Eb, they were so well received when I shared them with the people at clay class :-)
      Angela x

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  6. These are amazing. They look fantastic! You are on fire with Christmas cupcakes at the moment!x

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  7. I have never worked with fondant before, but your instructions are so detailed and the video is a great help too! This is the cutest Christmas creation I have seen! Love them :)

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    Replies
    1. Aw thankyou Deepika, it's not overly difficult to work with fondant - espcially when all it really needs is shaping with a cookie cutter :-) I'd definitey recomend having a play with it Deepika
      Angela x

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  8. They look amazing! You are so talented with fondant!

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    Replies
    1. Aw thankyou Kat, that's so kind of you ... though to be honest I try to keep things simple at the moment :-)
      Angela x

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  9. These are ruddy amazing and I love that you're doing videos !! So helpful!

    Betty x

    The Betty Stamp

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    Replies
    1. Awe thankyou Betty, I don't make videos that often tbh Betty, but I sometimes think that a recipe is easier to explain with pictures/video than words alone.
      Angela x

      Delete
  10. This is amazing..those cupcakes are too cute to eat..couldn't take my eyes off..Happy Holidays

    ReplyDelete
  11. I just love these cupcakes Angela. They are so festive and very very cute. xx

    ReplyDelete

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