Santa Cupcakes
1.
Cut butter into cubes and soften at room temperature for later use
2.
Beat the softened butter with an electric whisk until the volume becomes larger and the color becomes lighter
3.
Add the sifted powdered sugar and mix well
4.
Add the whole egg liquid and stir as you add it until it's all mixed and absorbed
5.
Then, add the sifted low-gluten flour and baking powder, and stir until a thick batter
6.
Put the finished cake batter into the piping bag and cut out a small opening with scissors
7.
Squeeze the cake batter into the paper cup 7 minutes full, then
8.
Preheat the oven in advance, fire up and down 180 degrees, bake for 20 minutes
9.
After baking, let cool for later use.
10.
Add fermented butter to powdered sugar and beat until soft with an electric whisk.
11.
Add white sugar to whipped cream and beat with an electric whisk until wet and foamy
12.
Take a part of whipped fermented butter and add red pigment to make it bright red. Put them into a piping bag for later use.
13.
Take a cupcake and remove the higher part of the surface
14.
Squeeze fermented butter on the surface of the cake and use a spatula to make a smooth semi-round ball.
15.
Then, squeeze the big red butter on the front part of the cake, smooth it with a spatula, as a Santa Claus hat.
16.
Finally, draw the chocolate syrup out of Santa’s eyes, then glue red rainbow candy as the nose, and draw the hair and white beard under the hat.
17.
Also made other Christmas cupcakes
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