The holiday season is the perfect time for gourmet food enthusiasts, health-conscious consumers, winter drink lovers, chocolate lovers, and bakers to come together over delightful culinary creations. One such treat that encapsulates the festive spirit in every bite is the Strawberries and Cream Santa Hat Cupcake. These cupcakes are not just visually captivating but also deliciously satisfying. Ready to wow your family and friends this holiday season? Let's get baking!
Festive desserts like Strawberries and Cream Santa Hat Cupcakes add a touch of whimsy to your holiday spread. These cupcakes look like tiny Santa hats, making them an instant hit with both kids and adults. Their cheerful appearance can lift spirits and set the tone for a festive gathering.
While indulgent, these cupcakes can be made healthier by using fresh strawberries and light cream. The balance of sweetness from the strawberries and the richness of the cream offers a delightful contrast that feels indulgent without being overly heavy. You can also choose to use low-fat alternatives to make these treats more health-conscious.
The combination of strawberries and cream is a classic that never goes out of style. This recipe elevates the traditional cupcake into something special. Plus, you can easily adapt the recipe to include other flavors or ingredients, making it versatile for different dietary needs and preferences.
Pre-heat oven to 160 degrees Celsius, and line a 12 hole cupcake tray with cupcake cases.
In a medium bowl whisk the self raising flour and set aside.
In the bowl of an electric mixer, beat the butter, sugar and vanillas until light and fluffy.
Beat in the eggs one at a time and mix well after each. Then add half the flour and mix on low speed until combined.
Add the milk and mix on low speed until combined. Then add the remaining flour and gently mix until everything is combined and there are no lumps.
Spoon the mixture evenly amongst the cupcake cases, filling so the cases are about 1/2 full.
Bake for 20 minutes, or until a skewer comes out clean and the cakes spring back to the touch. Remove the cupcakes from the tray and allow to cool on a wire rack.
Once the cupcakes have cooled, whisk the creams and the vanilla bean seeds together until soft peaks form.
Spread a layer of cream over each cupcake, and top with a strawberry.
Add the remaining cream into a piping bag or zip lock bag with a hole cut at the end. Pipe around the outside of the strawberry, so the cream looks like pom poms. Then add one small piping of cream on the tip of each strawberry to finish off the Santa hat look. You can sprinkle some desiccated coconut over the strawberry hat pom pom if you wish.
If you have any leftover cream, serve it alongside the cupcakes.
Cupcakes are best eaten the day they are made, store any leftovers in the fridge for up to two days.
Makes 12 cupcakes.
