Little Santas cupcakes

Based on 19 ratings

“These cupcakes are not only incredibly pretty, but also pretty tasty, perfect for the holiday season. Everyone old and young will love them!”

Difficulty

Easy 👌
50
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-10+
100 g sugar
270 g butter (divided)
eggs
150 g flour
2 tsp baking powder
2 tsp vanilla extract (divided)
100 ml coconut milk
1 tsp coconut liqueur (optional)
500 ml black currant juice
90 g confectioner's sugar
2½ tbsp cornstarch
150 g white chocolate
50 g coconut flakes
10 Raffaellos
red food coloring (optional)
Metric
Imperial

Utensils

  • standing mixer or hand mixer with beaters
  • oven
  • muffin tin
  • muffin cups
  • small saucepan
  • small bowl
  • large heat-resistant bowl
  • cake rack
  • piping bag

Nutrition per serving

Cal
538
Protein
4 g
Fat
35 g
Carb
51 g
  • Step 1/7

    Preheat oven to 180°C/350°F. In a standing mixer, beat sugar and a part of the butter until foamy. Add eggs, one at a time, and continue to beat until incorporated. Mix together flour and baking powder and add to the batter. Now add half the vanilla extract, coconut milk, and coconut liqueur and continue to beat dough until smooth.
    • 100 g sugar
    • 120 g butter
    • eggs
    • 150 g flour
    • 2 tsp baking powder
    • 1 tsp vanilla extract
    • 100 ml coconut milk
    • 1 tsp coconut liqueur
    • standing mixer or hand mixer with beaters
    • oven

    Preheat oven to 180°C/350°F. In a standing mixer, beat sugar and a part of the butter until foamy. Add eggs, one at a time, and continue to beat until incorporated. Mix together flour and baking powder and add to the batter. Now add half the vanilla extract, coconut milk, and coconut liqueur and continue to beat dough until smooth.

  • Step 2/7

    Line a muffin pan with muffin cups. Fill each cup halfway full and bake in a preheated oven at 180°C/350°F for approx. 25 – 30 min. Insert a toothpick to determine if the cupcakes are done. If the toothpick comes out clean, remove cupcakes from oven and set aside to cool.
    • oven
    • muffin tin
    • muffin cups

    Line a muffin pan with muffin cups. Fill each cup halfway full and bake in a preheated oven at 180°C/350°F for approx. 25 – 30 min. Insert a toothpick to determine if the cupcakes are done. If the toothpick comes out clean, remove cupcakes from oven and set aside to cool.

  • Step 3/7

    Reserve a small amount of black currant juice. For the buttercream, mix together remaining juice and confectioner’s sugar in a small saucepan. Bring to a low boil, reduce to a simmer, and cook over low heat for approx. 15 – 20 min. until reduced by half. In a small bowl, mix cornstarch together with reserved juice and add to pan. Return to a medium-high heat, stirring constantly, until thick cream is formed. Remove from heat and allow to cool.
    • 3 tbsp black currant juice
    • 470 ml black currant juice
    • 90 g confectioner's sugar
    • 2½ tbsp cornstarch
    • small saucepan
    • small bowl

    Reserve a small amount of black currant juice. For the buttercream, mix together remaining juice and confectioner’s sugar in a small saucepan. Bring to a low boil, reduce to a simmer, and cook over low heat for approx. 15 – 20 min. until reduced by half. In a small bowl, mix cornstarch together with reserved juice and add to pan. Return to a medium-high heat, stirring constantly, until thick cream is formed. Remove from heat and allow to cool.

  • Step 4/7

    Melt white chocolate over a double boiler. Ice cupcakes with white chocolate and then immediately dip into coconut flakes. The tops should be completely covered. Transfer to a cake rack and allow icing to dry.
    • 150 g white chocolate
    • 50 g coconut flakes
    • large heat-resistant bowl
    • cake rack
    • small saucepan

    Melt white chocolate over a double boiler. Ice cupcakes with white chocolate and then immediately dip into coconut flakes. The tops should be completely covered. Transfer to a cake rack and allow icing to dry.

  • Step 5/7

    Beat remaining butter for approx. 4 – 5 min. until frothy. Add vanilla extract and continue to beat for approx. 1 – 2 min. Slowly add currant crème until well mixed. If you want a darker red color, simply add red food coloring. Transfer buttercream to a pastry bag and set aside.
    • 150 g butter
    • 1 tsp vanilla extract
    • red food coloring
    • standing mixer or hand mixer with beaters
    • piping bag

    Beat remaining butter for approx. 4 – 5 min. until frothy. Add vanilla extract and continue to beat for approx. 1 – 2 min. Slowly add currant crème until well mixed. If you want a darker red color, simply add red food coloring. Transfer buttercream to a pastry bag and set aside.

  • Step 6/7

    With the buttercream, form small Santa hats on top of each cupcake. Then, place Raffaellos on top.
    • 10 Raffaellos

    With the buttercream, form small Santa hats on top of each cupcake. Then, place Raffaellos on top.

  • Step 7/7

    Enjoy!

    Enjoy!