Strawberry Mini Santa Hats
Strawberry Mini Santa Hats

Preparation time 1 hour

Total time: 1 hour 18 minutes

Serves 30 cupcakes

Ingredients

Cupcakes

  1. 125 mL (½ cup) butter
  2. 250 mL (1 cup) sugar
  3. 2 eggs
  4. 10 mL (2 tsp.) vanilla
  5. 375 mL (1 ½ cups) Robin Hood cake and pastry flour
  6. 5 mL (1 tsp.) baking powder
  7. 1 mL (¼ tsp.) salt
  8. 75 mL (⅓ cup) Carnation® fat-free evaporated milk
  9. 175 mL (¾ cup) Strawberries, finely chopped

icing

  1. 113 g (4 oz.) cream cheese, softened
  2. 50 mL (¼ cup) butter, softened
  3. 10 mL (2 tsp.) vanilla
  4. 500 mL (2 cups) icing sugar (a little more if needed)
  5. 30 mL (2 tbsp.) Carnation® fat-free evaporated milk

icing

  1. 30 whole strawberries
  2. to taste green and red sparkling sugar, coarse sparkling sugar, silver sugar pearls, etc.

Directions

Cupcakes

  1. Preheat oven to 350 °F (180 °C).
  2. Insert cupcake liners each compartment of a mini muffin pan (30 compartments).
  3. Using an electric mixer, beat butter, sugar, eggs and vanilla on high speed until foamy.
  4. In a bowl, combine flour, baking powder and salt. Add milk and beat until ingredients are combined. Remove bowl from mixer and stir in chopped strawberries.
  5. Spoon mixture into paper moulds.
  6. Bake for 15 to 18 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.
  7. Let stand for 5 minutes, then unmould and place on a rack to cool.

Frosting

  1. Using an electric mixer, beat frosting ingredients on high speed to a foamy consistency.
  2. Add icing sugar as needed to create a smooth icing that can easily be used in a piping bag.

Assembly

  1. Place frosting in a piping bag with a star-shaped tip (or your preferred piping bad tip).
  2. Apply the icing to each cupcake, top with a whole strawberry with the tip pointing up, and sprinkle with fine or coarse sparkling sugar.

Chef’s secret

Cupcakes and frosting can be prepared the day before and kept in the refrigerator. It is best to wait to decorate cupcakes until just you are ready to serve. Once assembled, they will not last more than two days in the refrigerator. Freezing is not recommended.

This recipe is courtesy of Geneviève O’Gleman. Smucker Foods

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