Let's Make Santa Hat Cupcakes!

Looking for a simple and easy to use dry cake mix to save time this holiday season? Look no further than Embassy Ingredients' Euro-Sponge White Cake Mix. With its moist and fluffy cake crumb texture and subtle vanilla flavour, its sure to be a winner, especially dolled up as festive Santa hat cupcakes!

Ingredients Cake Batter:

2kg Euro Sponge White Cake Mix #5189

1.5kg Whole Eggs

0.6 kg Water

0.25kg mixed red, green and white sprinkles

Cake Batter Directions:

1. Place eggs and water into the bowl of the mixer

2. Add Euro-Sponge White Cake Mix to water and egg mixture

3. Using whip attachment, mix for one minute on low speed. Scrap down bowl.

4. Whip for a further 6 minutes on maximum speed until smooth consistency.

5. Fold in red, green and white sprinkles

6. Fill 24-30 standard sized baking cups with batter and bake 365-375 degrees Fahrenheit for approx. 18-22 minutes.

   
   
   
   
   
   

Icing Decorating Directions:

Using ready-to-use Tasty Vanilla Buttercreme Icing #18119:

1. Colour approx. 2 pounds of icing using Embassy Ingredients' Christmas Red Food Colour #26371

2. Tip! Add food colour 24 hours in advance to icing, which will allow time for the colour to fully develop, requiring less food colouring.

3. Fill a piping bag with a 1A round tip and red icing.

4. Pipe a 3 level swirl on top of each cupcake, fuller at the base and smaller on top.

5. Fill a second piping bag using a tip coupler (to allow tip switching) and white Tasty Icing.

6. Attach a star tip (anywhere from an 18-21 size) and pipe a star pattern around the base of the red swirl icing.

7. Switch to a round tip (anywhere from an 8-10 size) and pipe of ball of white icing on top of the red swirl.