I was asked to design Santa Claus cupcakes for a client’s office party, as luck would have it Sydney was home for Thanksgiving break. I must admit it was exhilarating to be baking along side Sydney. I love when we work as a team and I take full advantage of our family time!
The Santa Claus cupcakes were inspired by the movie “Santa Claus is Coming to Town.” Originally I had sketched out for elves and the big man himself (Santa Claus); however as Sydney and I began constructing our cupcakes we noticed each of our cupcakes looked like Santa claus. We decided to decorate all the cupcake with Santa likeness.
Bobbie’s Vanilla Bean Cupcakes:
- 150 gram cake flour/ 1 1/2-cups cake flour, sifted (Not self rising)
- 180 grams/1 1/2-cups all-purpose flour
- 400 grams/ 2-cups sugar
- 9 grams/2-teaspoon baking powder
- 1-teaspoon salt
- 200 grams/4 eggs, at room temperature
- 226 grams/2 sticks, softened butter
- 244 grams/1-cup milk, at room temperature
- 122 grams/1-cup buttermilk, room temperature
- Vanilla bean, scraped for seeds
- 1-1/2teaspoon almond extract, or vanilla
- Standing mixer or hand mixer
- rubber spatula
- 50 mm ice cream scooper, medium
- 2 muffin pans
- 24 liners of choice
Prepare your mise en place, spray and flour 2 8×2 pans top with parchment paper. Preheat the oven to 160 degrees C/ 325 degrees F.
In a medium bowl whisk eggs, 122 grams/ 1/2 -cup of buttermilk and extract.
Use the 2-stage method.
In the bowl of a standing mixer, with the paddle attachment, sift all the dry ingredients (including sugars) and mix on low speed just to blend. Add the butter and plain 244 grams/1 –cup of milk. Continue to mix on low speed till the dry ingredients are moistened, raise the speed to medium and beat for about 2 minutes. Scrape down the sides and gradually add the egg-milk mixture in thirds, beating for 20 seconds after each addition. Scrape down the sides.
Bake for 30 to 40 minutes, or until the tops are golden brown and spring back when pressed lightly in the center.
Allow the cupcakes to cool for 5 minutes in your muffin tins, then transfer the cupcakes to a cooling rack until completely cooled.
Santa Fondant Cupcake Design:
Skill level – Easy
- Mini rolling pin, Cc
- Work Board, OP
- Circle Cutter
- Triangle cutte
- Plain wheel, PME
- Quilting tool, PME
- Star modeling tool, PME
- Piping tip, Wilton #12 round
- Piping tip, Wilton #7
- Storage bags for fondant and paste
- Dental gauze wrapped with plastic wrap, tight and smith
- Pink foam, Wilton or fun foam
- Fondant, Fondaric mix cinnamon & mocha, or ivory coloured
- Fondant, wedding white
- Flower paste (gum paste), Renshaw white
- Edible glue or egg white
- Dusky pink,Sf
- Satin doll, CC
- Snow white glitter, CK
- Pearl petal dust, Blossom
- Artist brushes
- Parchment paper squares
Find the materials and equipment here
The cupcakes need to be flat for the Santa Claus design, if your cupcakes have domed cut the tops off with a serrated knife.
For the rim of the hat, the pom pom ball, mustache, beard, and whites of the eyes you need to knead a 75/25% of gum paste and white fondant, (75% fondant 25% flower paste (gumpaste).
Attaching the santa design to the cupcake:
Lightly brush the cupcake tops with vodka, piping gel, or a crumb coat of butter cream. Carefully lift the circle design with your off-set spatula and transfer to the prepared cupcake. You will not need to push on the design to adhere, the weight of Santa Claus will cause the fondant to adhere on it’s own!
Have fun and I would enjoy seeing your Santa Claus cupcakes!
If you have any question please leave a comment.
Bonus: Sugar Cookie Version:
If you want the design to be constructed on a sugar or gingerbread cookie, follow the same method above.
Except pipe the nose, eye balls, and pupils.