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Santa’s Little Cupcakes

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  • Author: Bake to the roots
  • Prep Time: 50
  • Cook Time: 30
  • Total Time: 90
  • Yield: 12 1x

Ingredients

Scale

For the cupcakes

  • 1/2 cup (120g) butter, softened
  • 1/2 cup (100g) sugar
  • 2 eggs (medium)
  • 1 1/4 cups (150g) all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. vanilla extract
  • 2 tsp. cocoa liquor (optional)
  • 1/2 cup (100ml) coconut milk

For the buttercream

  • 2 cups (500ml) black currant juice
  • 3/4 cup (90g) confectioner’s sugar
  • 2 1/2 tbsp. (20g) cornstarch
  • 2/3 cup (150g) butter, softened
  • 1 tsp. vanilla extract
  • red food color

For the decoration

  • 1 1/2 cups (100g) shredded coconut
  • 3.5 oz. (100g) white chocolate coating
  • 12 white chocolate truffles or chocolate balls

Instructions

  1. Preheat the oven to 350˚F (180°C). Line a muffin tin with 12 paper liners
  2. For the cupcakes add butter and sugar to a large bowl and beat until light and fluffy. Add the eggs one by one and beat well after each addition until fully incorporated. Mix flour and baking powder and sift over the butter-egg-mix. Add vanilla extract, coconut liquor (optional) and coconut milk and mix all until you get a nice smooth batter. Fill into the paper liners – only half full – and bake for 25-30 minutes. Check after 25 minutes with a toothpic – if it comes out clean take the cupcakes out of the oven and let them cool down on a wire rack.
  3. For the buttercream add black currant juice and confectioner’s sugar to a sauce pan and mix. Bring to a boil and let cook for 10-15 minutes to reduce the juice to the half. Add the cornstarch to a bowl, add 3-4 tablespoons of the juice and mix until well combined. Gradually add the rest of the juice, stir constantily until all is well combined. Transfer back to the pan and heat until the cream has thickened. Let cool down.
  4. In a large bowl beat the butter until light and fluffy – for about 4-5 minutes. Add the vanilla extract and beat for another minute. Add the black currant cream one tablespoon after another and mix until all is well combined. If the buttercream does not have the color you want, add some drops of the red food color and mix well until you get the desired red. Fill in a piping bag with an oblong opening tip or a round tip. Set aside.
  5. Melt the white chocolate coating in a bowl over a pot with simmering water. Cover each cupcake with the coating and press immediately into the shredded coconuts to cover the whole top of the cupcake. Let cool on a wire rack. Coat the chocolate truffles/balls the same way. Let dry on a sheet of sandwich paper.
  6. Pipe the buttercream in small swirls that look like santas hat on each cupcake and top with a coconut covered chocolate truffle/ball.

Notes

  • Enjoy baking!

Find it online: https://baketotheroots.de/santas-little-cupcakes/