Santa-down-the chimney cupcakes

Santa-down-the chimney cupcakes

دقائق35 تحضير · دقائق20 طهي

Make the frosting just before you serve the cupcakes

انشأ بواسطة سبينس
وقت التحضير 35 دقائق
وقت الطهي 20 دقائق
عدد الأفراد Makes 12
مطبخ الأمريكي
Special Occasion Christmas
النظام الغذائي نباتي
إرشادات التحضير وصفة سهلة
المعلومات الغذائية (لكل حصة)
سعرات حرارية 381
دهون 11.6g
المشبعة 6.8g
بروتين 2.3g
الكربوهيدرات 67.3g
السكريات 52.6g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد

طريقة التحضير

تحميل PDF

Divide the red fondant into 10g balls and shape into 24 small cylinders for the Santa legs. Divide the black fondant into 5g balls and shape into 24 boots. Divide the white fondant into 5g balls and flatten into rounds for the cuffs of the pants.


Using a small toothpick, assemble the legs by pressing the legs onto the toothpick, then the cuff, then the boots – make sure to leave some of the toothpick untouched to press into the cupcake.


Preheat the oven to 180°C, gas mark 4. Line a 12-hole muffin tin with gold foil cupcake wrappers.


Using an electric mixer, cream the butter, sugar and vanilla together until light and fluffy – approx. 8-10 minutes. Gradually add 2 eggs one at a time and beat well in between each addition. Sieve in the flour and cocoa and whisk in the milk.


Fill the cupcake wrappers 2⁄3 full. Bake for 12-15 minutes or until golden and a skewer comes out clean. Allow them to cool completely.


To make the frosting, separate the egg whites from the yolks of 4 eggs. Whisk the egg whites and sugar in a bowl over gently simmering water until hot to the touch. Remove from the heat. Using an electric mixer, whisk on high until soft, fluffy and completely cool. Add the vanilla extract, if using.


Using the back of a spoon or a palette knife, spread a layer of the icing onto each cupcake for a snow-like effect. Place the Santa legs in the cupcakes.


Serve with a sprinkle of desiccated coconut.