Ingredients

175g butter, softened

175g golden caster sugar

3 eggs

200g self-raising flour

1 orange, zested and ½ juiced

Pinch of cinnamon

1 tsp vanilla extract

100g unsalted butter, softened (for icing)

2 tsp vanilla extract (for icing)

250g icing sugar, sifted

Fondant icing sugar (to make fondant icing)

Candy canes

Strawberry pencil sweets

Black, green, and white fondant icing

Gold and silver balls (for decoration)

Instructions

Step 1: Preheat the oven to 190°C (170°C fan)/gas mark 5. Line a bun tin with paper cake cases.

Step 2: In a large bowl, combine the softened butter, golden caster sugar, eggs, self-raising flour, orange zest and 4 tablespoons of orange juice, cinnamon, and 1 teaspoon vanilla extract. Beat together for 1–2 minutes until the mixture is smooth.

Step 3: Spoon the cake mixture into the paper cases, filling each about three-quarters full. Bake for 15–18 minutes, or until the cakes are golden and firm to the touch.

Step 4: Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 5: For the icing, beat 100g softened unsalted butter with 2 teaspoons vanilla extract and sifted icing sugar until pale and creamy. Add 1–2 tablespoons of warm water if needed to loosen the consistency.

Step 6: Ice the cooled cupcakes with a palette knife or a piping bag, creating swirls deep enough to hold the decorated legs.

Step 7: Prepare fondant icing according to the pack instructions. Cut candy canes and strawberry pencil sweets into 4cm lengths to form legs.

Step 8: Use green fondant icing to mould elf boots around the candy cane legs, and black fondant icing to mould Santa boots around the strawberry pencil legs. Add white fondant around the top of Santa boots.

Step 9: Attach a gold or silver ball to the toe of each elf boot using the made-up fondant icing as glue. Allow the boots to dry completely.

Step 10: Just before serving, push the decorated legs into the iced cupcakes. Optionally, wrap paper sleeves around the cupcake cases to resemble chimneys using a template.

Tips & Variations

Make the experience more personal by letting children color their own paper cake cases using the downloadable template.

Substitute the orange juice with other citrus juices like lemon or lime for a different flavor twist.

If fondant decorating feels tricky, use ready-made edible decorations or festive sprinkles as alternatives.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 4 days, but bring them to room temperature before serving. Avoid storing with the fondant legs attached if you want to keep them looking fresh, and add decorations just before serving.

FAQs

Can I make the cupcakes in advance?

Yes, you can bake the cupcakes up to 2 days ahead and store them in an airtight container. Add the icing and decorations on the day you plan to serve them for the best freshness and appearance.

What can I use if I don’t have fondant icing?

If you don’t have fondant icing, you can use colored modeling chocolate or pipe buttercream shapes as a simpler decoration. Alternatively, festive-themed edible decorations from a baking store can work well.