Little Santas cupcakes

Little Santas cupcakes

14 ratings

Marc, graphic designer and blogger


„These cupcakes are not only incredibly pretty, but also pretty tasty, perfect for the holiday season. Everyone old and young will love them! Find Marc at www.baketotheroots.de“

Difficulty

Easy 👌
50
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-10+
100 g
sugar
270 g
butter (divided)
2
eggs
150 g
flour
2 tsp
baking powder
2 tsp
vanilla extract (divided)
100 ml
coconut milk
1 tsp
coconut liqueur (optional)
500 ml
black currant juice
90 g
confectioner's sugar
2½ tbsp
cornstarch
150 g
white chocolate
50 g
coconut flakes
10
Raffaellos
red food coloring (optional)
Metric
Imperial
  • 100 g sugar
  • 270 g butter (divided)
  • 2  eggs
  • 150 g flour
  • 2 tsp baking powder
  • 2 tsp vanilla extract (divided)
  • 100 ml coconut milk
  • 1 tsp coconut liqueur (optional)
  • 500 ml black currant juice
  • 90 g confectioner's sugar
  • 2½ tbsp cornstarch
  • 150 g white chocolate
  • 50 g coconut flakes
  • 10  Raffaellos
  • red food coloring (optional)

Utensils

  • large heat-resistant bowl
  • standing mixer or hand mixer with beaters
  • oven
  • muffin tin
  • cake rack
  • muffin cups
  • small saucepan
  • piping bag
  • small bowl

Enjoy with

Classic hot chocolate with whipped cream
The perfect holiday combination: sweet little Santa cupcakes with a heart-warming cup of hot cocoa.

Nutrition per serving

Cal
538
Protein
4g
Fat
35g
Carb
51g

Step 1/7

Preheat oven to 180°C/350°F. In a standing mixer, beat sugar and a part of the butter until foamy. Add eggs, one at a time, and continue to beat until incorporated. Mix together flour and baking powder and add to the batter. Now add half the vanilla extract, coconut milk, and coconut liqueur and continue to beat dough until smooth.
  • 100 sugar
  • 120 butter
  • 2 eggs
  • 150 flour
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 100 ml coconut milk
  • 1 tsp coconut liqueur
  • standing mixer or hand mixer with beaters
  • oven

Preheat oven to 180°C/350°F. In a standing mixer, beat sugar and a part of the butter until foamy. Add eggs, one at a time, and continue to beat until incorporated. Mix together flour and baking powder and add to the batter. Now add half the vanilla extract, coconut milk, and coconut liqueur and continue to beat dough until smooth.

Step 2/7

Line a muffin pan with muffin cups. Fill each cup halfway full and bake in a preheated oven at 180°C/350°F for approx. 25 – 30 min. Insert a toothpick to determine if the cupcakes are done. If the toothpick comes out clean, remove cupcakes from oven and set aside to cool.
  • oven
  • muffin tin
  • muffin cups

Line a muffin pan with muffin cups. Fill each cup halfway full and bake in a preheated oven at 180°C/350°F for approx. 25 – 30 min. Insert a toothpick to determine if the cupcakes are done. If the toothpick comes out clean, remove cupcakes from oven and set aside to cool.

Step 3/7

Reserve a small amount of black currant juice. For the buttercream, mix together remaining juice and confectioner’s sugar in a small saucepan. Bring to a low boil, reduce to a simmer, and cook over low heat for approx. 15 – 20 min. until reduced by half. In a small bowl, mix cornstarch together with reserved juice and add to pan. Return to a medium-high heat, stirring constantly, until thick cream is formed. Remove from heat and allow to cool.
  • 3 tbsp black currant juice
  • 470 ml black currant juice
  • 90 confectioner's sugar
  •  tbsp cornstarch
  • small saucepan
  • small bowl

Reserve a small amount of black currant juice. For the buttercream, mix together remaining juice and confectioner’s sugar in a small saucepan. Bring to a low boil, reduce to a simmer, and cook over low heat for approx. 15 – 20 min. until reduced by half. In a small bowl, mix cornstarch together with reserved juice and add to pan. Return to a medium-high heat, stirring constantly, until thick cream is formed. Remove from heat and allow to cool.

Step 4/7

Melt white chocolate over a double boiler. Ice cupcakes with white chocolate and then immediately dip into coconut flakes. The tops should be completely covered. Transfer to a cake rack and allow icing to dry.
  • 150 white chocolate
  • 50 coconut flakes
  • large heat-resistant bowl
  • cake rack
  • small saucepan

Melt white chocolate over a double boiler. Ice cupcakes with white chocolate and then immediately dip into coconut flakes. The tops should be completely covered. Transfer to a cake rack and allow icing to dry.

Step 5/7

Beat remaining butter for approx. 4 – 5 min. until frothy. Add vanilla extract and continue to beat for approx. 1 – 2 min. Slowly add currant crème until well mixed. If you want a darker red color, simply add red food coloring. Transfer buttercream to a pastry bag and set aside.
  • 150 butter
  • 1 tsp vanilla extract
  • red food coloring
  • standing mixer or hand mixer with beaters
  • piping bag

Beat remaining butter for approx. 4 – 5 min. until frothy. Add vanilla extract and continue to beat for approx. 1 – 2 min. Slowly add currant crème until well mixed. If you want a darker red color, simply add red food coloring. Transfer buttercream to a pastry bag and set aside.

Step 6/7

With the buttercream, form small Santa hats on top of each cupcake. Then, place Raffaellos on top.
  • 10 Raffaellos

With the buttercream, form small Santa hats on top of each cupcake. Then, place Raffaellos on top.

Step 7/7

Enjoy!

Enjoy!