Difficulty Level: Experienced
What better way to usher in the Christmas season than to serve these jolly Santa Cupcakes at your next gathering. With a little fondant, simple cutters and a few black sugar pearls you’ll be able to put these fun cupcakes together in no time!
Bakery/Cake Goods Needed:
- Your favorite batch of vanilla cupcakes
- Your favorite butter cream frosting recipe
Santa Cupcake Decorating Supplies:
- Pre-made batch of white fondant
(we used Wilton’s Ready-To-Use Rolled Fondant)
- Metal circle-shaped cutter
(we used the 2” circle cutter from Wilton’s Round Fondant Cut-outs)
- Scalloped Circle-Shaped Cutter
(we used a 2-1/2” cutter)
- Metal Heart-Shaped Cutter
(we used the medium 1-1/2” heart cutter from Wilton’s Heart Fondant Cut-outs)
- Peach and Red Food Coloring
(we used Wilton brand paste food coloring)
- Small Rolling Pin
- Wax Paper
- Small Knife
- Food-safe Paint Brush
- Black Sugar Pearls
Cupcake Icing Tools:
- Wilton 1M Star Tip
- Icing Bag
- Red and Green Cupcake Liners
Making the Santa Faces:
Step 1: Separate fondant into three balls. Color one ball light peach, another red and leave the remaining ball white.
Step 2: Roll the peach fondant out on a flat surface using the small rolling pin. With the 2” round cutter, cut out round shapes from the peach fondant. Set aside on wax paper.
Step 3: Roll out red fondant on a flat surface using the small rolling pin. Press the 2” round cutter into the fondant. Using a small knife, cut a rounded band of fondant at the top of the 2” cutter approximately ½” wide. Leave one end a little longer to form the end of the hat. Dip the food safe paint brush in water and wet the top edge of the peach circle. Overlap the red band on the peach circle about 1/4" and attach the red band of fondant.
Step 4: On a flat surface, roll out the white fondant. Using the scalloped-edged round, cut out a circle. Place the regular round 2" cutter up from the bottom edge about 3/4" - 1" and press down. Trim the ends of the fondant so they end neatly. Dip the food safe paint brush in water and wet the bottom edge of the peach circle. Attach the white scallop making sure the edge of the scallop meets the red hat band.
Step 5: Using the heart cutter, cut out a heart. Move the cutter down about 1/4" from the top and press down again. Use the food safe paint brush to wet the back and attach above the beard on the face.
Step 6: Cut a strip of white fondant approximately 1/4” wide and 3/4” long. Wet the back using a food safe paint brush dipped in water and attach it to the bottom of the red hat band.
Step 7: Press two black sugar pearls into place for the eyes.
Step 8: Roll a small amount of peach fondant into a ball and attach to the center of Santa’s mustache to form the nose.
Step 9: Roll a slightly larger ball of white fondant into a ball and attach to the end of Santa’s hat.
Step 10: Use a thin sponge covered in plastic wrap or other prop to hold up the hat and beard details until the decorations dry completely (at least 24 hours).
Icing and Decorating the Santa Cupcakes:
Step 1: Fill the icing bag with 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: Place a completed Santa face on each cupcake.
Products Used to Make these Santa Cupcakes:
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