HO HO HO Cupcakes


Difficulty Level: Easy


These Christmas cupcakes will help you spread some good holiday cheer. Arrange these alone on a plate or along side some other holiday creations to create a beautiful cupcake display.
Bakery/Cake Goods Needed:
  • Your favorite batch of chocolate cupcakes

  • Your favorite butter cream frosting recipe

  • Your favorite homemade fondant recipe or store bought fondant
HO HO HO Decorating Supplies:
  • Metal circle-shaped cutter
    (we used the large 2” circle cutter from Wilton’s Round Fondant Cut-outs)

  • Metal Alphabet Shaped Cutters
    (we used the letters from Wilton’s Fondant Alphabet/Number Cut Outs)

  • Any Icing Tube
    (don't worry about the opening, you'll be using the other end)
  • Drinking Straw
  • Red and Green Food Coloring
    (we used Wilton’s paste food coloring)

  • Small Rolling Pin

  • Wax Paper

  • Food-safe Paint Brush

  • Red and Green Sugar Sprinkles
Cupcake Icing Tools:
  • Wilton 1M Star Tip

  • Icing Bag
Finishing Touches:
  • Red and Green Cupcake Liners
Making the HO HO HO Fondant Circles

Step 1: Divide the homemade fondant into two pieces. Tint one piece red and the other green. With the small rolling pin, roll each color fondant out on a flat surface.

Step 2: Using the 2” round cutter, cut out circles in alternating colors. Set aside on wax paper to harden.

Step 3: Using the "H" letter from the alphabet cutters, cut out that shape for each fondant circle.

Step 4: To create the "O" letter, use the random icing tube pressing the large opening into the fondant to cut out the round shape. Press the drinking draw into the center to cut out the opening for the "O."

Step 5: Wet the back of the letters with a food-safe paint brush dipped in water. Place letters on alternating colors of the fondant circles for spell "HO."

Icing and Decorating the Cupcakes:

Step 1: Divide the butter cream frosting into two bowls. Tint one bowl red and the other green. Fill the icing bag with one of the colors of butter cream and fit the opening with a Wilton #1M Star metal tip.

Step 2: Starting from the outside edge of the cupcake, use a circular motion and squeeze the icing out to cover the cupcake.

Step 3: Clean out your pastry bag and repeat these steps with the remaining color of butter cream.

Step 4: Sprinkle cupcakes with alternating sugar sprinkle colors.

Step 5: Carefully place a fondant circle on top.

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