These fun Christmas robin cupcakes are perfect for the festivities ahead. They're super easy to make, largely being shaped with a plain round cookie cutter, making them a fun bake for children to help with.
I love the run up to Christmas for all the fun and delicious bakes there are to make to share with those close us. These cute Christmas Robin Cupcakes are easy to make and would be great gifts for friends perhaps paired with my fun Santa Cupcakes.
These cute robin cupcakes consist of a beautifully light orange flavoured cupcake which is topped with a layer of chocolate orange ganache before the fondant robin decoration is applied.
To add to the yummy chocolate flavour, the brown fondant of the robin's body and wings is shaped from chocolate flavoured fondant!
They're super easy to decorate, with most of the fondant shapes having been cut with plain round cookie cutters. This makes them ideal for those who have yet to build up a stock of cake decorating equipment.
I can imagine children enjoying lending a helping hand if you decide to give them a try! They will have fun stamping out the shapes.
So, here's how to make Christmas Robin Cupcakes!
📖 Recipe
Christmas Robin Cupcakes
These fun Christmas robin cupcakes are perfect for the festivities ahead. They're super easy to make, largely being shaped with a plain round cookie cutter, making them a fun bake for children to help with.
Print Recipe
Pin Recipe
Save Recipe
Equipment
- 10 muffin sized cupcake cases
- muffin tray
- Round Cookie Cutters
- Rolling pin (ideally a plastic one suitable for fondant work)
- Small brush used for food preparation only
Ingredients
For the chocolate ganache
- 125 ml (4floz) double cream (heavy Cream)
- 125 g (4oz) terry's chocolate orange chopped
For the Cupcakes
- 175 g (6oz) butter softened
- 175 g (6oz) golden caster sugar
- 3 large eggs lightly beaten
- 1 teaspoon orange extract
- 175 g (6oz) self-raising flour
- 1 - 2 tablespoon milk
To decorate
- 250 g (9oz) chocolate flavoured fondant icing
- 80 g (3oz) red fondant
- small amount of yellow fondant
- small amount of white fondant
- small amount of black fondant
- cornflour (cornstarch)
Instructions
To make the chocolate ganache.
- Pour 125ml (4floz) double cream into a small pan and heat gently until the cream begins to bubble around the edge of the pan.
- Place 125g (4oz) chopped chocolate orange into a bowl and pour the heated cream over the chocolate. Stir the until the chocolate has melted and a smooth ganache is formed. Set aside in a cool place to firm up to a spreadable consistency. (You may need to pop it in the fridge for a bit.)
To make the cupcakes.
- Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Place the muffin cases into the muffin tray.
- Place the 175g (6oz) butter and 175g (6oz) caster sugar into a mixing bowl and beat together until very pale and fluffy Beat in the 1 teaspoon orange extract and beat again to combine. Gradually add 3 beaten eggs a little at a time, beating well after each addition.
- Beat in 1 tablespoon milk. Sieve 175g (6oz) flour into the mixture and gently fold in with a spatula or large metal spoon.
- Divide the mixture equally between the 10 muffin cases and bake for 20 - 25 minutes, until risen and springy to the touch. allow to cool for 5 minutes before transferring to a wire rack to cool completely.
To decorate
- Spread about a teaspoon of the ganache over the tops of the cupcakes. There's no need to take the ganache all the way to the edge of the cupcakes
- Knead the chocolate fondant a little until it is pliable, Dust the work surface with a little cornflour and roll the fondant until about be 2-3mm (⅛ in) thick. Cut out discs of the chocolate fondant using a cutter a little larger than the surface of the cupcake. Place one of the discs onto each cupcake. Use the plump area at the base of your thumb to gently press and neaten the edges of the disc into the cupcake.
- Roll out the red fondant a little thinner than the chocolate fondant. Use the large cutter to cut discs of fondant. Then use a slightly smaller cutter, cut the red fondant discs to create an oval shapes. Brush the area of the cupcake where the red fondant will be positioned with a little water and place the oval of red fondant onto the cupcake so that the side of the oval which was cut with the larger cutter sits against the edge of the cupcake. Use the plump area at the base of your thumb to gently secure the red fondant in place.
- Shape the robin's eyes. Roll out a small amount of white fondant about 2mm thick and cut out 2 round discs (See tip below). Apply a small amount of water to the cupcake where the eyes will be positioned and fix in place. Roll a small amount of black fondant between your hands to create a ball. Place the black ball of fondant onto the white disc, use the pad of your finger to squash it gently to create the round pupil.
- Create the robin's beak. Roll out some yellow fondant about 2mm (⅛in). Cut out small triangles and fix in place with a little water.
- Shape the robin's wings. Roll out some of the chocolate fondant. Using the larger cookie cutter cut out a disc. Use the smaller cutter to cut slender oval shapes in the same way as with the red fondant for the robin's breast (though the wings need to be narrower). You should be able to cut out 4 wings from each large disc.
- Fix in place with a little water, curling the 'the wings upwards to create some 'movement' in the robin. Enjoy
Video
Notes
Cook's Tips
- When making the cupcake batter, consider weighing the eggs first to ensure the batter has equal weight of butter, sugar, flour and eggs. Simply weigh the butter, sugar and flour to the same weight as the eggs.
- Consider warming your lightly beaten eggs over a bain marie especially if they feel particularly cold. Warm them until they feel lukewarm. This should help prevent the batter from curdling and produce a better cupcake sponge.
- You need 2 cutters for these cakes one just slightly larger than the surface of the cupcake and the other sightly smaller
- To cut out the robins eyes use either a small plunger cutter or, if you don't have one available, the wide end of a piping nozzle.
- Ball up off-cuts of fondant and keep it covered why you work to prevent it drying out cover it over.
- You only need to very slightly dampen fondant with water to fix in place, brush off excess water on the side of the dish before applying.
- Use a dry brush to wipe away any cornflour from the finished cupcake.
Nutrition
Calories: 500kcal
Tried this recipe?Leave a comment or mention @OnlyCrumbsRemain or tag #OnlyCrumbsRemain!
Pin for Later
Once Upon a Food Blog says
Hi Angela. These robins are totally gorgeous. I'm definitely going to make them over the holidays x
Angela - Only Crumbs Remain says
Aw thankyou Anna, hope you have as much fun making and sharing them with others as I have
Angela xx
Sammie says
I had already pinned these and then saw them on #WeShouldCocoa they are so cute. Perfect for making and sending into school for Christmas parties, or handing out to our post lady/man and delivery drivers. Really l8ke this recipe and design.
Angela - Only Crumbs Remain says
Aw thankyou so much Sammie 🙂
Angela x
Choclette Blogger says
I hope you find enough hours in the day too Angela. I know we'll be in for some very special treats. Your cupcakes are super cute. Individual ones would make a lovely gift for the neighbours instead of a card. Thanks for sharing with #WeShouldCocoa.
Angela - Only Crumbs Remain says
I'm definitey going to have to be more organised than usual if I want to get posted all of my ideas Choclette!
Angela x
Kate Glutenfreealchemist says
These cupcakes are so cute and would be perfect for any Christmas table! I love Robins.... they are so iconically British and Christmassy..... x
Angela - Only Crumbs Remain says
A thankyou Kate, we love robins too - they always make us smile 🙂
Angela x
Kirsty Hijacked By Twins says
Oh wow these cupcakes look amazing! Like Eb's, my kiddies would love them! Thank you for sharing with #CookBlogShare x
Angela - Only Crumbs Remain says
Thankyou so much Kirsty
Angela x
Eb Gargano says
These look so cute!! My kids would go mad for them I'm sure. Congrats on your Foodies chart position BTW - I remember when we were going to race each other to number #250 and now look at us both in the top 100! Race you to top 50 😉 Eb x
Angela - Only Crumbs Remain says
Aw thankyou Eb, we shared some of these with Mr E's work colleagues & many of those ended up being taken home for their children too.
Haha, yes, I do remember Eb 🙂 And now we've finally climbed to the dizzy heights of the actual 100! I was so excited when I saw the new rankings that I did a dance around the kitchen - FurBaby wondered what on earth was going on! Hahaha, I'm more than sure you'll be in the top 50 very soon Eb, you've got such an AMAZING blog 🙂
Angela xx
Angela - Only Crumbs Remain says
Aw thankyou so much Jacqui,
Angela x
Kat BakingExplorer says
They are so cute! And I think even I could manage to decorate them in the adorable Robin design! Thanks for linking up to #TreatPette
Angela - Only Crumbs Remain says
Thankyou so much Kat 😀 I'm certain you'd definitely be able to decorate the robins with the fondant. You're more than welcome, it's a lovely linky.
Angela x
Charlotte Oates says
These are so cute Angela <3
I love the bokeh effect you've got in your pictures too. Christmas is such a fun time for food photography isn't it.
Angela - Only Crumbs Remain says
Thankyou Charlotte 🙂 I had a lot of fun going for the bokeh effect with these cupcakes. You're right, Christmas food photography is great - there are so many fun props which can be included
Angela xx
helen says
these are so cute Angela, and they would be perfect for a Christmas bake sale or school fair!
Angela - Only Crumbs Remain says
Thankyou Helen,
Angela x
Louise Fairweather says
These are so cute - I made some little penguins ones last year like this, I may have to give these a go for the Xmas fayre #cookblogshare
Angela - Only Crumbs Remain says
Aw thankyou Louie, I recall your little penguin cupcakes from last yr, they were sooo cute 🙂
Angela x
Agness of Run Agness Run says
These cookies are so delightful and they reminded me of Angry birds, Angela! 🙂 Can't wait to give them a try. What kind of milk do you use?
Angela - Only Crumbs Remain says
Haha, somebody else mentioned Angry Birds too on IG 😀 I just used a semi skimmed cow's milk (it's what I ordinarily have in the fridge). I've not tried a cake batter with another milk, but I see no reason why it wouldn't work with a different milk after Agness all only a small amount is used to help create the correct 'dropping consistency'.
Angela x
Cat Sherrin says
These are so incredibly cute! I have a very soft spot for robins 🙂 I'll have to overcome my fear of fondant before I give these a go though haha x
Angela - Only Crumbs Remain says
Haha, it's funny how we can feel hesitant using certain ingredients isn't it 🙂 But trust me, these really are super easy to make Cat 🙂
Angela x
Donna Dundas says
These are so cute!! My daughters name is Robyn so we get weirdly obsessed with Robin things at Christmas. I don't think I'm neat enough to make them look this cook though. #CookBlogShare
Angela - Only Crumbs Remain says
Aw, what a lovely name you gave your daughter Donna - it surely means you need to give these a try this year 😉
Angela x
Johanna GGG says
really cute robin cupcakes - sylvia is interested in me doing some fondant decorating so maybe one of these days I will get my head around it - still feels quite foreign to me
Angela - Only Crumbs Remain says
Thankyou Johanna 🙂 I'm more than sure you'll be pleasantly surprised how easy these are to make if you give them a go with Sylvia.
Angela x
Monika Dabrowski says
These look so cute Angela, I would have loved to make these with my kids when they were younger, they've now lost all interest in baking unfortunately. Pinned!
Angela - Only Crumbs Remain says
Aw that's a shame Monika, though I would imagine they would still enjoy to see them on the Christmas table 😀 Thanks for your lovely comment,
Angela x
Deepika|TheLoveOfCakes says
Chocolate and orange is one of my favorite combos!! The fondant part isn't too intimidating..I would love to try these! But these are too adorable to eat 😀
Angela - Only Crumbs Remain says
Hahaha, I'm sure you'll get past that the fact that 'they're too adorable too eat' Deepika - after all we're talking chocolate-orange 😉 You're right the fondant work is pretty easy - just roll it out and cut a shape.
Angela x
Corina Blum says
These are just so cute Angela and I love the fact that they are chocolate orange flavoured! I definitely want to make them with my kids if we have time. Thanks so much for sharing with #CookOnceEatTwice x
Angela - Only Crumbs Remain says
Thankyou so much Corina 🙂 Both hubby & I love choc orange - particularly at this time of year - it just seemed to be the obvious choice especially with the fondant being chocolate flavoured too. If you and your children get chance to make them do share a pic of them with me 🙂
Angela x
Jennifer Bliss says
These are so adorable! Beyond Words...ADORABLE!!!!
Angela - Only Crumbs Remain says
Aw thankyou Jennifer 🙂