As I mentioned last week in my Christmas Craft Party plan an easy way to provide a little Santa spirit is with some Santa hat cupcakes. They are easy to make, look great and taste just as good. All you need is a cupcake, red icing and some mini marshmallows! See, easy.
We baked a batch of our best cake using the chocolate variation, because chocolate. We baked in liners to replicate Santa red suit.
While the cakes were cooling we mixed a batch of butter cream icing using equal amount of butter, not margarine, and pure icing sugar. First beat the butter until its soft and lighter then add sifted icing sugar and continue to to beat for 5 min or so until well combined. To colour the icing you will need to use a fair amount of red dye. I like Wilton Christmas Red but which ever brand you use it will initially look pink due to the light colouring of the base mix. If you want to flavour the icing now is also the time to do that. In this batch I used a strawberry and cream essence.
Once your icing is ready fill a piping bag. The easiest way is to place the bag in a glass with the open end of the bag turned over. Use a spatula to scoop and pack the icing in. Once the bag is full twist the end closed and hold it in your palm while maintaining your hold on the end of the bag. Have a few practice squeezes before starting on the cakes. Which nozzle you use is personal choice. If you don’t have nozzles then you can just cut the end of the bag and pipe that way. You can also use a ziplock bag instead of piping bags.
When piping on the cake start in the middle and work your way out and around.
Once the outside is done keep piping and move up and in to get the pyramid. Its best to do it in one continuous motion if you can. Pipe all the cupcakes and wash your hands to remove any traces of red dye before handling the white marshmallows.
Use mini white marshmallows around the edge and right on the top of the cake for the fur and pompom of Santas hat and your done!
Cute for a party or to give neighbours as a Christmas treat.