These Santa Claus Cupcakes are a total breeze. Why, you ask? Because the amazing detailed rosey cheeked Santa Claus face that makes the whole thing pop, is just a ready to use sugar mold decoration. Yes, it’s really that easy. Just pile the red icing high. Pipe a black belt with a yellow buckle, add some white candy pearl buttons and you’re good to go. The sugar decorations stand up great to refrigeration so they’re perfect for planning ahead which means this Christmas cupcake project is perfect for beginners and more experienced cake makers alike.
If you’re looking for a great piping recipe, look no further than Brenda’s Bakery Buttercream. It holds color well and pipes beautifully. Check out our Vanilla Cake Recipe and Chocolate Cake Recipe for delicious homemade cupcakes.
Recipe Note: You want to go heavy on the piping to create a full body for Santa’s head to sit on. In this case, you will need about 1/3 cup of icing per cupcake. If you are using Brenda’s Bakery Buttercream, the large batch will make approximately 18 cupcakes.
Preparation
- Santa Face Sugar Mold DecOns – 6 pcs
- Red Foil Baking Cups – Set of 30
- # 4 Round Tip
- # 48 Flat Tip
- # XL Plain Tube Tip
- 3 MM White Iridescent Candy Pearls – 3.8 oz
- 12″ Disposable Decorating Bags -Set of 12
How to
PIPE THE SANTA BODY, BELT AND BUCKLE
Bake your cupcakes in red foil baking cups to make Santa’s bottom half.
Fill three piping bags with red, yellow and black buttercream. Use the following piping tips: Red Buttercream – #9 XL Plain Tube Tip, Black Buttercream – #48 Flat Tip, and Yellow Buttercream – #4 Writer Tip.
Pipe an ample swirl of buttercream so that Santa has a full body. 3 layers of swirls worked for us.
Use the black buttercream with the flat tip to pipe a belt around the base of the red buttercream.
Add a sugar mold Santa face and 3 white candy pearl buttons. Pipe the yellow square buckle and you’re done!
