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Whether you call these Santa Cupcakes or Father Christmas Cupcakes is your choice. Either way, these super festive cupcakes are a lot of fun, easy to make and would be the perfect addition to the party food for the Christmas festivities.
They'd also be great offered as a small gift to friends, colleagues and neighbours. Do check out the video to find out how to make these Santa Cupcakes!
There's nobody more iconic at this time of year than Santa. Everybody loves him from his rotund appearance, fur lined red outfit to his jovial laugh. Though the fact that he delivers parcels with the help of Rudolph and friends early on Christmas morning may also have something to do with it!?
Having thoroughly enjoyed making our Christmas Robin Cupcakes and noticing that visitors to Only Crumbs Remain seem to love them too, I thought I'd share with you another super festive decorated cupcake idea in the guise of Santa!
Or should that be Father Christmas?
I have to admit that what to call these Christmas cupcakes was a bit of a conundrum. As a child my brother & I always referred to the big friendly man in red as Father Christmas, but the name 'Santa' is often used these days (heck I sound old!).
So being unsure I asked my friends on Instagram what I should call them and the pendulum of indecision fell on the side of Santa Cupcakes, though feel free to call them Father Christmas Cupcakes, or even Santa Claus Cupcakes, if you prefer.
Now I have to admit that these Santa Cupcakes / Father Christmas Cupcakes / Santa Claus Cupcakes (delete as appropriate!) are a little bit more involved than the Christmas Robin version. But only a little bit.
Once again most of the shaping is created with the help of a plain round cookie cutter, although I shaped Santa's moustache by hand. Trust me it's really easy to do. And the great thing about fondant is that you can ball it back up and reshape it again if you're not totally happy with the shape you've got!
The other great thing about fondant is that it's not going to spoil.
You could easily make these fun festive cupcakes the day before you need
them, store them somewhere cool (though not the fridge) in an airtight
container and then bring them out just before your guests arrive. Or
why not make a batch to take to a party that you've been invited to.
Do check out our little video showing how to make Santa Cupcakes. Trust me, it's really easy. You'll be popping to the local supermarket for some fondant before you know it!
For the Cupcake Batter
- 175 g (6oz)butter softened
- 175 g (6oz) caster sugar
- 3 large eggs lightly beaten
- 1 tsp vanilla extract
- 175 g (6oz) self-raising flour
- 1 tbsp milk
For the Buttercream
- 75 g (3oz) butter softened
- 150 g (5oz) icing sugar plus extra to dust
- ½ tsp vanilla extract
- a little milk
- 10 muffin sized cupcake cases
- muffin tray
- 78mm (3¼in) plain round cookie cutter (or one that is about the same size diameter as the top of your cupcakes)
- Rolling pin (ideally a plastic one suitable for fondant work)
- Small brush used for food preparation only
To make the cupcakes
- Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Place 10 muffin sized 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 tsp vanilla extract and beat again to combine. Gradually add 3 beaten eggs a little at a time, beating well after each addition.
- Beat in 1 tbsp 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 make the buttercream
- Beat 75g (3oz) softened butter until soft and creamy. Sieve785g (3oz) icing sugar into the bowl and beat to combine.then sieve in another 75g (3oz) icing sugar beat again to combine. Add ½tsp vanilla extract and a little milk and beat until light and fluffy.
- Spread about a teaspoon of the buttercream over the top of the cupcake. There’s no need to take the buttercream all the way to the edge of the cupcakes
- Add a very small amount of red fondant to 200g (7oz) of the white fondant and knead together until you have a soft pink. Dust the work surface with a little icing sugar and roll out some of the pink fondant until about be 2-3mm (⅛ in) thick. Cut out discs of the fondant using the plain round cookie cutter that is slightly bigger than the tops of the cupcakes.
- Place one of the discs onto the cupcake. Use the plump area at the base of your thumb to gently press onto the cupcake.
- To make Santas hat, knead the red fondant until it is soft and pliable. Roll it out a little thinner than the pink fondant. Use the cutter to cut a disc of fondant. Cut it in two, one piece being slightly smaller than the other. Apply a small amount of water with a brush to the area of the cupcake where the hat will be positioned. Place the smaller half circle onto the cupcake. Use the plump area at the base of your thumb to gently secure the red fondant in place.
- Roll out a piece of white fondant, for the fur trim to about 2-3mm (⅛ in) thick and cut a long oblong shape. Lay it gently against the cupcake to ensure you’re happy with the width. Apply a small amount of water to the edge of the red fondant on the cake. Lay the white strip on top & gently press to attach. Use the knife to trim away any excess white fondant from the sides of the cupcake.
- To make Santa’s beard, roll out a piece of white fondant, about 2-3mm (⅛ in) thick. Cut a disc with the cookie cutter. Cut the circle of white fondant in half, again so that one half is slightly smaller than the other. Gently lay the smaller piece on the cupcake to ensure you’re happy with the size. Adjust its size if necessary. Fix it in place with a little water.
- To make his eyes, roll a small piece of white fondant (about the size of a small pea) between your hands to create a ball. Gently flatten it to create a white disc. Repeat to create another white disc of similar size. Fix the two white discs to Santa’s face with a little water. Make two smaller discs with the blue fondant in the same way then fix the them onto the white discs. Use a tiny amount of black fondant to create the pupils.
- To shape Santa’s moustache. Take a piece of white fondant. Roll it into a ball. Cut in half equally. Roll each piece into a ball between your hands and then, continuing to roll, apply a little extra pressure to one side of the ball to create a tear-drop shape. Flatten the tear drop to create a rounded triangle shape. Lay the moustache pieces on the cupcake to ensure you’re happy with the size, then fix in place with a little water
- Take a small piece of the pink fondant for his nose and roll it into a ball between the palms of your hands and fix inlace with water.
- To complete Santa’s hat. Roll out a piece of red fondant to 2-3mm thick. Use the cutter to cut a disc and then use a knife to create a crescent shape, using the rounded side of the fondant disc as one side of the crescent. Fix it in place with water. With a little white fondant roll a ball for the pom-pom on the end of Santa’s hat and fix in place
- Use a cake modelling tool (Dresden tool), or the back of a small paring knife to gently ‘knock’ the moustache and beard as well as the hat’s trim and pompom to give it texture
- Repeat with all the cakes.
- When making the cupcake batter, consider weighing the cracked 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.
- If your eggs are cold, warming your lightly beaten eggs over a bain marie will help prevent curdling. Warm them until they feel lukewarm. T
- When purchasing the fondant (particularly the red) check to ensure it is suitable for vegetarians if baking for those following a meat free diet.
- Ball up off-cuts of fondant and cover it over while working to prevent it drying out.
- Use a dry brush to wipe away any icing sugar from the finished cupcake.
- Wash your hands between using each colour to prevent colours streaking the white fondant.