Christmas is rolling around again... how better to celebrate than making some cupcakes of Santa!
These cupcakes are my favorite chocolate mud cake with lots of 70% dark chocolate in the mixture to make them super yummy and moist.
To make a Santa cupcake you need to start off with a base of ivory or skin colour covering the top surface of the cupcake.
You can see here that I have mixed up some bright red and some black fondant icing too.
Cut some skinny white crescent moon shapes, using the same size of circle cutter as you used to cut out the circle covering the top of your cupcake. This picture shows how you make the crescent shape - you use the same cutter twice, moving it about a centimetre on the second go. The crescent shape will be Santa's beard.
Fix the crescent shape in 'beard' position at the bottom of the 'face', attaching it with a few drops of water.
You also need a long triangle of red fondant (hat); a thin strip of white fondant (hatband); two small elliptical white shapes (moustache); a ball of red fondant (nose); and two tiny balls of black fondant (eyes).
Here are all the shapes lined up ready to go on the face:
After you have attached the beard, position the moustache pieces and attach.
These are my little santas with their beards and moustaches attached.
Next punch three small holes in the face where the nose and eyes will go.
Leave plenty of room at the top of the face for the hat.
Attach the nose and eyes into the holes with tiny drops of water (beware! If you get water around the edges of black fondant it will run, and your santa may look like he's been wearing mascara and crying).
Finally, stick the red triangle onto the upper third of the face and attach the white band on top. Fold the red 'hat' over onto the face, and if you like, roll a little white ball of fondant as a pompom for the tip of the hat and stick on. You can snip this with little scissors or a knife to make it look 'fuzzy'.
Happy Christmas!!
