Description
These delightful Strawberry Santa Hat Cupcakes combine rich chocolate cake with creamy vanilla frosting, topped with fresh strawberries to resemble festive Santa hats. Perfect for holiday celebrations, they offer a charming and delicious treat that’s as fun to make as it is to eat.
Ingredients
Scale
Cupcake Batter
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 3 tablespoons butter, softened
- 1 1/2 cups white sugar
- 2 eggs
- 3/4 teaspoon vanilla extract
- Milk (quantity not specified in original, estimated 1/4 cup for batter consistency)
Vanilla Frosting
- 1 cup butter, softened
- 3-4 cups icing sugar
- 2 teaspoons vanilla extract
- Pinch of salt
- 2-3 tablespoons milk or heavy cream
Topping
- Fresh strawberries, hulled and green trimmed (or red frosting alternative)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375 degrees F and line a muffin pan with themed cupcake liners to get ready for baking the cupcakes.
- Combine Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, unsweetened cocoa powder, and salt. Set this mixture aside.
- Cream Butter and Sugar: In another large bowl, cream together the softened butter and white sugar using a mixer until the mixture is light and fluffy, about 2 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Then stir in the vanilla extract.
- Mix Batter: Gradually add the dry flour mixture alternated with milk, beating the mixture well after each addition to create a smooth batter. Be careful not to overmix.
- Fill Cupcake Liners: Spoon the batter into the lined muffin cups, filling each about 3/4 full to allow rising space.
- Bake Cupcakes: Place the muffin pan in the preheated oven and bake for 15 to 18 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when done.
- Prepare Frosting: While cupcakes bake, place softened butter into a bowl and beat in 2 cups of icing sugar. Add 2 tablespoons of heavy cream and vanilla extract, then gradually add the remaining icing sugar 1/2 cup at a time until you reach your desired consistency. Adjust thickness with more cream or sugar as needed.
- Pipe Frosting: Spoon the prepared frosting into a piping bag fitted with a Wilton 2D tip or a large preferred piping tip. Swirl the frosting onto the cooled cupcakes starting from the center, moving outward, then back inward and upward, keeping the height moderate.
- Add Strawberry Toppings: While the frosting is soft, place a hulled strawberry on top of each cupcake with the cut edge pressed against the frosting. Add a small dot of frosting to the tip of the strawberry to complete the Santa hat look and let set.
- Serve: Repeat the topping process for all cupcakes and serve as a festive holiday treat.
Notes
- You can substitute strawberries with red frosting if fresh strawberries are unavailable or to avoid moisture on the frosting.
- Ensure butter and eggs are at room temperature for best mixing results.
- If the frosting is too thick, add more milk or heavy cream one teaspoon at a time; if too thin, add more icing sugar.
- Use themed cupcake liners to enhance the festive presentation.
- Allow cupcakes to cool completely before frosting to avoid melting the frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 32g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
