Santa Claus-Chocolate Cupcakes
Overview
The children’s English school is having a party on Christmas Eve, and each parent is required to bring their best cooking skills to share. After much deliberation, firstly, to suit the occasion, and secondly, to please the children, so I chose this Santa Claus cupcake and frosted biscuit. Unexpectedly, it was the most popular one at the party
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Ingredients
Steps
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Take the butter out of the refrigerator and let it soften at room temperature
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Add powdered sugar and beat with a whisk until the color becomes lighter and the volume expands slightly;
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Add the whole egg liquid in three batches, beating thoroughly after each addition, add vanilla extract and stir well
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times mix the sifted low-gluten flour, cocoa powder, red yeast rice powder, baking powder and salt,
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First add 1/2 of the flour that has been sifted twice and mix well, then add 1/2 of the milk and mix well, then alternately add 1/2 of the sifted flour and the remaining milk and mix well
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Add chocolate and mix well;
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Fill the paper cup 70% full with cake batter and place it into the baking pan
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Preheat the oven to 180°C, put it in the middle rack of the oven, and bake for about 25 minutes. After the cake is baked, insert a toothpick into the sticky batter.
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Add powdered sugar to the light cream, beat with a whisk until the texture is clear, put a six-tooth chrysanthemum nozzle into a piping bag, put in the cream frosting, cut off two-thirds of the top of the cake dome, leaving one-third to make Santa's hat
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Apply buttercream to the cutout of the cake to make Santa’s face
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Pipe out buttercream to make Santa’s hair and beard
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Just use chocolate beans as eyes and colored candies as nose
