These super cute cupcakes are sure to be the biggest hit with the kids this festive season

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Santa Hat Cupcakes


For the cupcake:

  • 1 1/3 cups of all-purpose flour
  • ¼ teaspoon of baking soda
  • 2 teaspoons of baking powder
  • ¾ cup of unsweetened cocoa powder
  • 1/8 teaspoon of salt
  • 3 tablespoons of softened butter
  • 1 ½ cups of white sugar
  • 2 eggs
  • ¾ teaspoon of vanilla extract
  • Themed cupcake liners

For the buttercream:

  • 1 cup of softened butter
  • 3-4 cups of icing sugar
  • 2 teaspoons of vanilla extract
  • Pinch of salt
  • 2-3 tablespoons of milk or heavy cream
  • Strawberries with greens trimmed


For the cupcakes:

  1. Preheat oven to 190 degrees Celsius
  2. Line a muffin pan with themed cupcake liners
  3. In a large bowl, sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
  4. In a large bowl, cream together the butter and sugar until light and fluffy, about 2 minutes.
  5. Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
  6. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups ¾ full.
  7. Bake for 15 to 18 minutes, until a toothpick inserted into the cake comes out clean

For the frosting:

  1. Place softened butter into a bowl and beat in 2 cups of icing sugar. Add 2 tablespoons of heavy cream and vanilla.
  2. Add remaining icing sugar ½ a cup at a time until you reach your desired consistency.
  3. Spoon the frosting into a piping bag fitted with a 2D Wilton tip, or other preferred large piping tip.
  4. Swirl the frosting onto the cooled cupcakes, starting in the center – moving outwards and then back in and up, being careful not to give the frosting too much height.
  5. While the frosting is soft, press a hull strawberry on top so that the cut edge is against the frosting.
  6. Add a small dot of frosting to the tip of the strawberry and let set.
  7. Repeat with the remaining cupcakes.