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Christmas Elf Cupcakes

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Christmas Elf Cupcakes

Sweet treats for sweet little fingers. We've suggested some colours to use, but why not add your own elf-style?

  • Vegetarian
  • Christmas
Preparation time:
1 hour plus cooling
Cooking time:
25 minutes
Makes:
 12

Ingredients

  • 175 g self-rasing flour
  • 3 eggs
  • 225 g unsalted butter, softened
  • 150 g caster sugar
  • 2 tsp vanilla extract
  • 100 g Icing sugar, plus extra for dusting
  • 50g milk chocolate, chopped
  • Smarties, to decorate
  • Red, green and black icing from 500g pack of ready-to-roll coloured icing
  • Small piece white ready-to-roll icing

Method

  1. Preheat oven to 180°C, gas mark 4. Line a 12-section muffin tray with muffin cases. Put 150g of the butter, the sugar, vanilla, eggs and flour in a bowl and beat until pale and creamy. Divide into the cake cases and bake for 20-25 minutes until risen and just firm to touch. Cool.
  2. Beat the remaining butter with icing sugar to make a buttercream. Melt the chocolate in the microwave or over a pan of hot water.
  3. Spread the buttercream over the cakes. For each hat, take a small piece of red icing and roll into a log with a point at one end. Flatten using icing sugar-dusted fingers, and position on each cake. Place a Smartie, slightly off centre, for noses. Use red icing to shape curved red mouths and press in position.
  4. Roll little balls of green icing and place at the ends of the hats, then roll out small triangles for the beards.
  5. Spoon the melted chocolate into one corner of a small, new plastic food bag and snip off the merest tip so the chocolate can be piped in a thin line. Use to pipe the hair. Roll ovals of white and black icing into eyes. Leave in a cool place to harden.

Cook's tips

Can be prepared in advance.

Comments and images

Average user rating 4 stars out of 5

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emma lynch

emma lynch 21 November 2009 00:09

how many eggs?

emma lynch

emma lynch 21 November 2009 00:08

how many eggs?

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4 stars out of 5

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Nutritional Info

Typical values per serving:
Energy 363.0kcal
Sugars 36.5g
Fat 18.9g
Saturated Fat 11.5g
Salt 0.2g

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This recipe was first published on Waitrose.com in November 2009