Santa Hat Cupcakes

Cupcakes:

• 125g dark chocolate, chopped
• 1 cup water
• 125g butter, diced and softened
• 1¼ cups CSR Caster Sugar
• 3 extra large eggs
• 2 cups White Wings plain flour
• 2 tsp baking powder
• ¼ cup cocoa

Decorations:

• 300g butter, diced and softened
• 2 x 250g pkt CSR Vanilla Buttercream Icing mixture
• 1½ tbsp water
• Red food colouring

1. Pre-heat oven to 150°C fan-forced. Line 24, ½ cup capacity muffin pans with paper cases.
2. Combine chocolate and water in a saucepan and heat gently until chocolate has melted. Allow to cool.
3. Place butter and sugar into the bowl of an electric mixer, beating until pale and creamy. Add eggs one at a time, mixing well between each addition.
4. Sift the flour, baking powder and cocoa. Gradually fold into the butter mixture until well combined. Add cooled chocolate mixture, beating until smooth. Spoon mixture between patty cases and bake for 20 mins until top springs back when pressed. Remove to a cooling rack to cool completely.
5. For decorating; place butter in a large mixing bowl. Beat with electric beaters until soft and creamy. Gradually add icing mix and water until mix is smooth. Remove 2/3 of the buttercream icing to another bowl and add drops of red food colouring to this until desired colour is reached. Transfer to a piping bag with a round nozzle and pipe red peaks on each cupcake. Transfer remaining vanilla buttercream icing into a piping bag with a star shaped nozzle and pipe small amounts around edge of cake to resemble the fluff on a santa hat. Finish with a small amount on the top of the red hat. Refrigerate until required.