Ingredients
Cupcakes
Buttercream icing
To decorate
Method
Cupcakes
1.Preheat oven to 180°C/160°C fan-forced. Line a 12-cup muffin tray with paper or foil cases.
2.Using an electric mixer, beat butter and sugar in a bowl until pale and creamy.
3.Add eggs, one by one, beating lightly after each addition until combined. Stir in essence, flour, cocoa powder and milk.
4.Spoon into prepared holes. Bake for 20 minutes or until a skewer inserted at centre comes out clean.
5.Stand in tray for five minutes. Transfer to a wire rack to cool completely.
6.Meanwhile, to make the buttercream icing, use an electric mixer to beat the butter in a large bowl until as white as possible. Gradually beat in icing sugar and milk until fluffy.
To decorate
7.Spoon buttercream into a piping bag fitted with a 1cm star-shaped nozzle; pipe onto cupcakes.
8.Dust three clean surfaces with icing sugar. Knead each colour of fondant until smooth.
9.Roll each colour into a 40cm log; trim ends.
10.Cut red log into 12 x 3cm lengths; cut white and black logs into 12 x 2cm lengths.
11.To make Santa legs, press a length of red fondant to a piece of white fondant, then a piece of black fondant; shape Santa’s boots. Allow to dry.
12.Place legs in cupcakes.
