for those in a Christmas mood and their friends

 SANTA CLAUS CUPCAKES

INGREDIENTS:

fot. Sonia Łomnicka

• 2 cups flour
• 0.3 cup brown sugar
• 1 teablespoon cocoa
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon cardamon
• 1 teaspoon oginger
• 1 pinch pepper
• 1 pinch salt
• 1 cup milk
• 1 egg
• 1 stick butter (100g, unsalted)
• 2 tablespoons honey

FOR THE BEARD:

fot. Sonia Łomnicka

• 1 cup heavy cream
• 2 tablespoons vanilla sugar
• 1 tablespoon stabilizer for whipping cream
• 1 tablespoon caster sugar
• 1 cup cream cheese

FOR THE FACE:

• 1.5 bar white chocolate (150g)
• 2 tablespoons butter (unsalted)
• 2 tablespoons milk
• 8 biscuits
• 1 teaspoon beetroot extract

FOR THE HAT:

• red cardboard
• cotton wool

INSTRUCTIONS:

1. In one bowl, combine the flour, sugar, cocoa, soda, cinnamon, cardamon, ginger, pepper and salt. 
In another separate bowl, whisk together the milk, melted butter, egg and honey.

2. Add the liquid ingredients to the dry ones and stir until roughly combined.

3. Pour the batter into paper liners.

BAKE:   17 min.   180° C

4. Whip the heavy cream with vanilla sugar, stabilizer and caster sugar. Fold in the cream cheese. 
Let the cream cool.

5. Melt the in a double boiler and add the butter, milk and ground biscuits.
When the mixture has cooled, form faces and place them on top of the cupcakes. 
You can previously cut off uneven cupcake tops.

6. Put the cream into a pastry bag with a small tip to form beards, hair and eyes.
You can use cupcake crumbles from the cut off tops for pupils.
Use the beetroot extract to blush the faces and colour the mouths.

7. Cut hats out of the cardboard. Form wool cotton pompoms and glue them to the hats. 
Stick the hats into the cupcakes.