Santa Hat Cupcakes
50—60 Min
These sweet Santa hat cupcakes will cause a real sensation among children and grown-ups alike. The cupcakes taste as enchanting as they look. Vanilla and cinnamon add a touch of sweetness to the build-up to Christmas.
Ingredients 5 Portions
- 100 gGranulated sugar
- 270 gButter
- 2 Eggs
- 150 gFlour
- 1 pkt.Baking powder
- 100 mlCoconut milk
- 500 mlBlackcurrant juice
- 90 gPowdered sugar
- 2 tbsp.Cornstarch
- 150 gChocolate, white
- 50 gCoconut, grated
- 10 pcs.Raffaelos
- Food coloring, red
- 2 pcs.Bourbon Vanilla Pods, Whole
- 2 tbsp.Cinnamon, Ground
Preparation
- 1
First preheat the oven to 180 °C. Cream the sugar and 120g of the butter with a mixer. Add the eggs and combine all of the ingredients thoroughly.
- 2
Add the flour and baking powder. Scrape the vanilla pulp out of the two pods and stir in along with the cinnamon and the coconut milk. Mix all the ingredients until you have a smooth batter.
- 3
Line a muffin tray with paper cases and fill the cases with the batter. Make sure you only fill the paper cases halfway. Bake in the preheated oven for around 25 minutes.
- 4
To make the red hood, bring the blackcurrant juice and the powdered sugar to a boil. Place half of the mixture in a bowl, allow to cool and stir in the cornstarch.
- 5
Now melt the white chocolate in a bain-marie. Spread the melted chocolate onto the cupcakes and press them into the grated coconut. Then allow to cool and set.
- 6
Cream the remaining 150g of the butter in the mixer for around 5 minutes. Then add the thickened blackcurrant juice and give the mixture another good stir. Then put the cream into a piping bag.
Hint:
If needed, you can use red food coloring to achieve the red color.
- 7
Squirt the red cream onto the cupcakes to form a Santa hat and place a Raffaelo on each to make the bobble.
Hint:
The recipe makes 10 cupcakes
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