Caster Sugar
The fine crystal of Chelsea...
Details page sections
Cupcakes
Santa Hat Cupcakes
25 mins
20 mins
Easy
24
These fun Santa hat cupcakes feature light and fluffy vanilla cupcakes topped with melt-in-your-mouth strawberry buttercream icing. Surprisingly simple to make, they're a great Christmas baking activity to enjoy with the kids!
Keep my screen awake
- Ingredients
- Method
Ingredients
CUPCAKES
- 150g butter, softened
- 1 ½ cups Chelsea Caster Sugar (340g)
- 2 eggs
- 2 ½ cups Edmonds Self Raising Flour (375g)
- 1 ¼ cups Meadow Fresh Milk (315ml)
- 2 tsp vanilla essence
BUTTERCREAM ICING
- 180g butter, softened
- 3 cups Chelsea Icing Sugar (450g)
- ½ tsp strawberry essence (can use vanilla or another flavoured essence)
- 3-4 Tbsp Meadow Fresh Milk
- Few drops white icing colour (optional)
- Few drops red gel food colouring
Additional tips
White icing colour is great for reducing yellow tones in buttercream (it helps to make the trim and pom poms on the 'hats' a nice bright white!). Find it at your local craft store or cake supply store.
Store iced cupcakes in an airtight container in a cool place. Best eaten within 2-3 days.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
3
What did you think of this recipe?
Marion Hitchen
nice and easy for anyone in the family to make, tasty too!
5
Bob
So Christmassy
3
Emily
Pure excellence! It was so awesome and easy to make! Thanks for the minuscule tips as well, very helpful. My whole family enjoyed them on Christmas Day. And super cute icing
5
Method
CUPCAKES : Preheat oven to 190°C conventional or 170°C fan-forced. Line 2 x 12-hole muffin tins with paper cupcake cases (we like black or dark brown cases for this recipe).
Cream butter and Chelsea Caster Sugar together with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition.
Sift Edmonds Self Raising Flour into the mixture, then add Meadow Fresh Milk and vanilla. Beat until smooth.
Spoon mixture into prepared tins to about two thirds full (for best results, don't overfill). The mixture will make 20-24 cupcakes, depending on the size of your tins.
Bake for 18-20 minutes, until cupcakes are golden and spring back when lightly pressed. Turn out onto a wire rack to cool while you prepare the icing.
BUTTERCREAM ICING : Beat Tararua Butter until pale and fluffy. Sift in Chelsea Icing Sugar, add essence and beat until combined. Add Meadow Fresh Milk and beat on high speed until you have a light, fluffy buttercream, adjusting milk quantity as needed. For a whiter icing, beat in a few drops of white icing colour.
Transfer approximately one quarter of the buttercream into a small piping bag fitted with an open star piping tip.
Beat red food colouring into remaining icing, until you have a bright red buttercream. Transfer to a large piping bag fitted with a large round piping tip.
Pipe swirls of red buttercream onto cooled cupcakes to form the main part of the hat (leaving space for the white trim). Pipe small stars of white buttercream around the base of the red icing, then pipe a slightly larger star on top of each hat.
Additional tips
White icing colour is great for reducing yellow tones in buttercream (it helps to make the trim and pom poms on the 'hats' a nice bright white!). Find it at your local craft store or cake supply store.
Store iced cupcakes in an airtight container in a cool place. Best eaten within 2-3 days.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
3
What did you think of this recipe?
Marion Hitchen
nice and easy for anyone in the family to make, tasty too!
5
Bob
So Christmassy
3
Emily
Pure excellence! It was so awesome and easy to make! Thanks for the minuscule tips as well, very helpful. My whole family enjoyed them on Christmas Day. And super cute icing
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt