Little Santas cupcakes

Step 1/7

• 20 g sugar
• 24 g butter
• ⅜ eggs
• 30 g flour
• ⅜ tsp baking powder
• ¼ tsp vanilla extract
• 20 ml coconut milk
• ¼ tsp coconut liqueur

• standing mixer or hand mixer with beaters
• oven

Preheat oven to 180°C/350°F. In a standing mixer, beat sugar and a part of the butter until foamy. Add eggs, one at a time, and continue to beat until incorporated. Mix together flour and baking powder and add to the batter. Now add half the vanilla extract, coconut milk, and coconut liqueur and continue to beat dough until smooth.

Step 2/7

• oven
• muffin tin
• muffin cups

Line a muffin pan with muffin cups. Fill each cup halfway full and bake in a preheated oven at 180°C/350°F for approx. 25 – 30 min. Insert a toothpick to determine if the cupcakes are done. If the toothpick comes out clean, remove cupcakes from oven and set aside to cool.

Step 3/7

• ⅝ tbsp black currant juice
• 94 ml black currant juice
• 18 g confectioner's sugar
• ½ tbsp cornstarch

• small saucepan
• small bowl

Reserve a small amount of black currant juice. For the buttercream, mix together remaining juice and confectioner’s sugar in a small saucepan. Bring to a low boil, reduce to a simmer, and cook over low heat for approx. 15 – 20 min. until reduced by half. In a small bowl, mix cornstarch together with reserved juice and add to pan. Return to a medium-high heat, stirring constantly, until thick cream is formed. Remove from heat and allow to cool.

Step 4/7

• 30 g white chocolate
• 10 g coconut flakes

• large heat-resistant bowl
• cake rack
• small saucepan

Melt white chocolate over a double boiler. Ice cupcakes with white chocolate and then immediately dip into coconut flakes. The tops should be completely covered. Transfer to a cake rack and allow icing to dry.

Step 5/7

• 30 g butter
• ¼ tsp vanilla extract
• red food coloring

• standing mixer or hand mixer with beaters
• piping bag

Beat remaining butter for approx. 4 – 5 min. until frothy. Add vanilla extract and continue to beat for approx. 1 – 2 min. Slowly add currant crème until well mixed. If you want a darker red color, simply add red food coloring. Transfer buttercream to a pastry bag and set aside.

Step 6/7

• 2 Raffaellos

With the buttercream, form small Santa hats on top of each cupcake. Then, place Raffaellos on top.

Step 7/7

Enjoy!

Enjoy your meal!