food

Santas Little Helper Cupcakes

Every year we leave out treats for Santa. Let’s not forget Santa's helpers by treating them to these red velvet peppermint cupcakes! #elfappreciation

food

Santas Little Helper Cupcakes

Every year we leave out treats for Santa. Let’s not forget Santa's helpers by treating them to these red velvet peppermint cupcakes! #elfappreciation

Ingredients

  • 400 grams of all purpose flour
  • 2 tablespoons of cocoa powder
  • 320 grams of caster sugar
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 190 milliliters of vegetable oil
  • 3 Eggs
  • 250 milliliters of Buttermilk
  • 50 milliliters red food coloring
  • 2 teaspoons of Vanilla Extract
  • 1 Batch of fluffy vanilla buttercream frosting
  • 2 teaspoons peppermint essence
  • 20 star or knot mini pretzels
  • 200 grams white cooking chocolate (melted)
  • 100 grams Wilton red choc (melted)
  • 2 drops green food gel

Steps

  1. Preheat the oven to 160C (320F) or 140C (285F) for a fan forced oven.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt, set aside.
  3. Add red food coloring, eggs, buttermilk and oil to a large jug. Whisk well.
  4. Pour into dry ingredients until everything is well combined. Scrape down, and then mix again until batter is smooth. No longer than 30 seconds.
  5. Scoop into cupcake pan lined with cupcake papers, filling up half way and bake for 30 min. Cupcakes will look shiny and moist. If it bounces and doesn't sink when you touch it, it's done!
  6. Set aside on a cooling rack to cool down completely before frosting.
  7. While your cupcakes are baking and cooling prepare your buttercream frosting by add peppermint essence and green food dye and mix well until everything is colored and flavored evenly.
  8. To prepare your candy cane pretzels simply dip them into melted white chocolate using a fork and let the excess drip off before placing them onto a cooling rack or baking tray lined with baking paper.
  9. Refrigerate for 10 min before you drizzle them with melted red chocolate using a zip lock bag or piping bag.
  10. To finish the cupcakes off simply fit a piping bag with a round tip and pipe in a swirl.
  11. Place a candy cane pretzel on the front.
  12. *It's important to keep in mind whilst making this recipe to not over mix the batter. Only mix until each ingredient is mixed in. If you over mix, your cupcakes won't come out delicate, fluffy and moist. Also, ensure you scrape down your bowl at each step.