Kids will think these bright red cupcakes are magical! With a creamy, white chocolate cake centre, these santa-style cakes make great gifts or party food.
- 175 g unsalted butter, chopped
- 120 g white cooking chocolate, chopped
- 1 ¼ cups brown sugar, firmly packed
- ¾ cup milk
- 2 eggs, lightly beaten
- 1 ¼ cups plain flour
- 375 g red fondant
- ¼ cup apricot jam, melted, strained
- 100 g white fondant icing
- edible silver balls, to decorate
- 1 licorice strap, to decorate
- Line a 12-hole muffin pan (1/3- cup capacity) with paper cases.
- Place butter, chocolate, sugar and milk in a large saucepan. Stir over a low heat until melted and smooth. Transfer to a large bowl. Cool to room temperature. Whisk in eggs and our. Divide mixture evenly among paper cases.
- Cook in a moderately slow oven (160C) for about 35 minutes, or until cooked when tested. Stand for 5 minutes in pan. Transfer to a wire rack to cool.
- To decorate, knead red fondant on a clean surface until smooth. Roll out between two sheets of baking paper until 4mm thick. Using a 7cm round cutter, cut out 12 shapes.
- Brush jam over each cupcake. Top with red fondant rounds. Smooth over tops.
- Knead white fondant as above. Roll out between baking paper until 3mm thick. Using a 3cm square cutter, cut out six squares. Cut out centres of each square using a 2cm square cutter. Using a 2 1⁄2cm `H’ and `O’ letter cutter, cut out six shapes of each.
- Place fondant letters on half the cupcakes, as pictured.
- Cut licorice into 7cm-long strips. Place on remaining cupcakes for belts. Top with fondant squares and decorate with cachous, as pictured.
Fondant is available from major supermarkets and cake decorating stores. Letter and square cutters are available from cake decorating stores. Cupcakes can be made up to one week ahead.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||11.2 g|
|Total carbohydrates||79.6 g|
|- Sugars||67.5 g|
|Dietary fibre||0.7 g|