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.
Black fondant for eyes
Light Pink fondant for face
Preheat the oven to 180C Fan. You will need 22 cupcake cases.
Line x2 12-hole muffin tin with 22 paper cases.
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.
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 22 cakes. Remove from the muffin tin and leave to cool on a wire rack.
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.
Spoon a quarter of the icing into a bowl and mix with a few drops of the red food colouring. Mix well to achieve a bright red colour.
Fill 2 piping bags with a fluted nozzle, one with white icing & one with red icing.
Arrange 8 cupcakes to create the shape of Santa’s hat, use the rest of the cupcakes to create Santa’s face. Use the recipe image for reference.
Roll out some light pink fondant icing and create a thin layer for Santa’s face, place over the cupcake where Santa’s face should be.
Pipe the red icing onto 7 of the cupcakes to create Santa’s hat and use the white icing for the bauble on Santa’s hat.
Now pipe the white icing around Santa’s face to create his hair and beard. Use different icing bag nozzles to create different textures.
Roll a small ball of pink fondant to create Santa’s nose. Roll two small balls out of the black fondant to create Santa’s eyes.
Pipe a little white icing to create Santa’s eyebrows and moustache and pipe a little red icing below the moustache for Santas mouth.