Dessert Recipes
Santa’s Hat Cupcakes
Make everyone jolly with these mix-easy cupcakes dressed up with a clever marshmallow pompon.
Serving Size:
20
Active Time:
1½ hrs.
Total Time:
3 hrs.
Ingredients
- 1 (15.25 oz.) pkg. French vanilla cake mix
- 3 eggs
- ½ cup oil
- 1½ tsp. rum extract
- ½ tsp. ground nutmeg
- 3 cups butter, at room temp.
- 6 cups confectioners’ sugar
- ¼ cup milk
- 2 tsp. vanilla extract
- 2 tsp. red concentrated food coloring
- 10 mini marshmallows, halved crosswise
Instructions
- Heat oven to 350°F. Line 20 muffin cups with liners. On low speed, beat cake mix, 1 cup water, eggs, oil, rum extract and nutmeg. On medium, beat 2 min. Divide among liners. Bake until pick inserted into centers comes out clean, 18–20 min. Let cool 10 min. Transfer from pans to rack; let cool.
- On medium, beat half of butter until fluffy, 2 min. On low, gradually beat in half of sugar, then half of milk and vanilla. On medium-high, beat until fluffy, 2 min. Repeat with remaining butter, sugar, milk and vanilla. Transfer 5 cups to bowl; stir in food coloring. Transfer to pastry bag fitted with medium plain tip. Transfer remaining frosting to pastry bag fitted with 3⁄8″ star tip. Starting at edge of each cupcake, pipe red frosting in spiral for hats. Using white frosting, pipe stars along edges. Add marshmallows.