Father Christmas Cupcake Cake

Father Christmas Cupcake Cake by Annabel Karmel


Father Christmas Cupcake Cake

Blow away your guests and loved ones this year with this spectacular Father Christmas Cupcake Cake! This fantastically fun & festive recipe is perfect for getting little elves in the kitchen to help bake and decorate.



6 large eggs
3 tsp vanilla extract
375g soft margarine (not low fat)
375g self-raising flour
375g caster sugar
250g soft butter
350g icing sugar
2 tbsp milk
1 tsp vanilla extract
Bright red food colouring
Black fondant for eyes


  1. Preheat the oven to 180C Fan. You will need 28 cupcake cases.
  2. Line a 12-hole muffin tin with paper cases.
  3. Put all of the cake ingredients in a bowl. Beat them together using an electric hand whisk until the mixture is smooth and light in colour.
  4. Spoon some of the mixture into the cases (reserve the rest) and bake for 18 to 20 minutes until well risen and springing back to the touch. Repeat with the remaining mixture and paper cases until you have 28 cakes. Remove from the muffin tin and leave to cool on a wire rack.
  5. Measure the butter, half of the icing sugar, milk and vanilla into a bowl. Beat together until light and fluffy. Add the remaining icing sugar and beat again.
  6. Spread the white buttercream over 6 cakes. Spoon a small amount of icing into a bowl. (enough for 4 cakes) add blue colouring and mix together. Spoon into a piping bag fitted with a fluted nozzle. Pipe the blue icing over 4 of the cakes. Add the pink food colouring to the remaining buttercream in the bowl. Mix well to achieve a bright pink colour. Spoon into to a clean piping bag fitted with a fluted nozzle. Pipe over the remaining 18 cakes.

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