Description
These charming Elf & Santa cupcakes are a delightful festive treat featuring moist orange and cinnamon spiced sponge cupcakes topped with creamy vanilla buttercream and decorated with whimsical fondant icing legs. Perfect for holiday celebrations, kids and adults alike will enjoy both the taste and the playful presentation.
Ingredients
Scale
Cupcakes
- 175g butter, softened
- 175g golden caster sugar
- 3 eggs
- 200g self-raising flour
- 1 orange, zested and ½ juiced (use 4 tbsp of juice)
- Pinch of cinnamon
- 1 tsp vanilla extract
Buttercream Icing
- 100g unsalted butter, softened
- 2 tsp vanilla extract
- 250g icing sugar, sifted
- 1–2 tbsp warm water (optional, to loosen the icing)
Decorations
- Fondant icing sugar (for making fondant icing)
- Candy canes (cut into 4cm lengths for elf legs)
- Strawberry pencil sweets (cut into 4cm lengths for Santa legs)
- Black, green and white fondant icing
- Gold and silver balls (for decorating elf boots)
Instructions
- Prepare the cupcakes: Preheat your oven to 190°C (170°C fan) or gas mark 5 and line your bun tins with paper cake cases. In a large bowl, combine the softened butter, golden caster sugar, eggs, self-raising flour, orange zest, 4 tablespoons of the orange juice, a pinch of cinnamon, and vanilla extract. Beat the mixture for 1-2 minutes until it is smooth and well blended.
- Bake the cupcakes: Spoon the cake batter evenly into the prepared paper cases, filling each about three-quarters full. Bake in the preheated oven for 15-18 minutes, or until the cupcakes are golden and firm to the touch. Remove from the oven and allow to cool in the tin for 5 minutes before transferring the cupcakes onto a wire rack to cool completely.
- Make the buttercream icing: In a mixing bowl, beat together the softened butter, vanilla extract, and sifted icing sugar until the mixture is pale and creamy. Add 1-2 tablespoons of warm water if needed to achieve a smooth, spreadable consistency.
- Ice the cupcakes: Using a palette knife or piping bag, spread or pipe swirls of the buttercream onto each cooled cupcake. Create swirls deep enough to support the decorative legs to be added later.
- Prepare the fondant legs: Follow the instructions on the fondant icing sugar package to prepare the fondant icing. Cut candy canes and strawberry pencil sweets into 4cm lengths to form the legs. Use green fondant icing to mold elf boots around the candy cane legs, and black fondant icing to mold Santa boots around the strawberry pencil legs. Add white fondant around the top of Santa boots to resemble trim. Attach a gold or silver ball to each elf boot toe using the prepared fondant to stick them. Allow the boots and legs to dry completely.
- Assemble the cupcakes: Just before serving, insert the fondant legs into the buttercream icing on the cupcakes, turning them into whimsical elves and Santas. Optionally, use a chimney paper sleeve around the cupcake cases for an added festive touch.
Notes
- Use fresh orange juice and zest for the brightest flavor in the cupcakes.
- If the buttercream is too stiff, add warm water gradually to reach a spreadable consistency suitable for piping or icing with a palette knife.
- The fondant decorations need time to dry and harden properly, so prepare them ahead of time if possible.
- Customize the decoration colors to fit your holiday theme or preferences.
- Keep cupcakes stored in an airtight container at room temperature for up to 2 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Elf cupcakes, Santa cupcakes, Christmas cupcakes, festive desserts, holiday treats, buttercream cupcakes, fondant decorations
