Santa Hat Cupcakes
These cupcakes are a hit for both flavor and decor at most any holiday gathering that involves the young, or the young at heart. I got inspiration from Pinterest with Santa hats made using strawberries, but then couldn’t find any decent looking strawberries at the market in December… but the raspberries looked fabulous!
I decided on the following ingredient list: white cupcakes, raspberry filling, whipped frosting, fresh raspberries and tiny marshmallow bits. Who could resist a creation made solely of those ingredients piled one on top of the other? Following is my take on Santa Hat Cupcakes that I seriously could not stop eating. These cupcakes store in the refrigerator, making them a good make-ahead dish for any upcoming holiday pot lucks.
Santa Hat Cupcakes
Ingredients for Santa Hat Cupcakes
- 1 cake batter – suggest white or vanilla cake for kids
- 1 batch buttercream frosting (or a can of ready made whipped frosting or stiffly whipped cream) – suggest a vanilla whipped for kids
- 1/2 jar of raspberry jam
- 1 container of raspberries (need at least 12)
- 1 container of Kraft marshmallow minis (tiny marshmallows that come in a plastic jar-like container)
Santa Hat Cupcakes
Instructions for Santa Hat Cupcakes
-
Mix together cake ingredients and bake cupcakes
according to the recipe or cake mix box.
Confession: these cupcakes were made using a white cake mix with whole eggs! -
Fill the cupcakes using a pastry bag filled
with raspberry jam.
Insert the tip into the center of each cooled cupcake and give a gentle squeeze. About a teaspoon of jam will fill each center. -
Prepare another pastry bag with a star tip and
then load in the frosting.
Place star dots in a circle formation around the jam insertion hole of each cupcake. If your raspberry jam is not sticking out of the center hole, then add a center star of frosting to act like glue for the next step. - Place a fresh, but previously washed & thoroughly dried, raspberry in the center of each frosted cupcake right on top of the jam.
- Place a mini marshmallow on the tip of each raspberry while applying enough pressure for it to stick slightly into the raspberry but not hard enough to smash the raspberry.
Leftover santa hat cupcakes are best stored in
the refrigerator to be used within five
days.
Allow them to come to room temperature before
serving for best flavor.
Santa Hat Cupcakes
Additional Information
Make sure to store raspberries properly while waiting to top these Santa hat cupcakes. Our how to store raspberries post can help with that.
For information on the shelf life of eggs, check our egg page.
For other ideas on Christmas themed foods, see our red and green festive food post.
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