Mini Strawberry Santa Hat Cupcakes

Name: Mini Strawberry Santa Hat Cupcakes
Prep time: 1 h
Cook time: 18 min
Yield: 30
Ingredients: Cupcakes:; 1/2 cup (125 mL) butter; 1 cup (250 mL) sugar; 2 eggs; 2 tsp (10 mL) vanilla; 1 1/2 cups (375 mL) Robin Hood® Cake and Pastry Flour Robin Hood® Best for Cake & Pastry Flour; 1 tsp (5 mL) baking powder; 1/4 tsp (1 mL) salt; 1/3 cup (75 mL) Carnation® Evaporated Milk, Fat Free; 3/4 cup (175 mL) strawberries, finely chopped; Icing:; 4 oz (113 g) cream cheese, softened; 1/4 cup (50 mL) butter, softened; 2 tsp (10 mL) vanilla; 2 cups (500 mL) icing sugar, plus additional if required; 2 tbsp (30 mL) Carnation® Evaporated Milk, Fat Free; Assembly:; 30 whole strawberries; green and red Sprinkles, coarse sugar, silver balls, etc.

Prep Time 1 hr

Cook Time 18 mins

Serves 30

Difficulty N/A

Ingredients

Cupcakes:
1/2 cup (125 mL) butter
1 cup (250 mL) sugar
2 eggs
2 tsp (10 mL) vanilla
1 1/2 cups (375 mL) Robin Hood^® Cake and Pastry Flour
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
1/3 cup (75 mL) Carnation® Evaporated Milk, Fat Free
3/4 cup (175 mL) strawberries, finely chopped
Icing:
4 oz (113 g) cream cheese, softened
1/4 cup (50 mL) butter, softened
2 tsp (10 mL) vanilla
2 cups (500 mL) icing sugar, plus additional if required
2 tbsp (30 mL) Carnation® Evaporated Milk, Fat Free
Assembly:
30 whole strawberries
green and red Sprinkles, coarse sugar, silver balls, etc.

Robin Hood^® Best for Cake & Pastry Flour

Directions

Cupcakes

Step 1:

Preheat oven to 350°F (180°C). Line 30 mini muffin pans with liners.

Step 2:

Beat butter, sugar, eggs, and vanilla on high speed of electric mixer until fluffy. Beat in flour, baking powder and salt. Add milk and beat until combined. Remove from mixer and stir in strawberries. Spoon into prepared pans. Bake in preheated oven 15-18 minutes or until toothpick inserted in centre comes out clean. Let cool in pans 5 minutes, then remove to cooling rack.

Icing

Step 3:

Beat ingredients together on high speed of electric mixer until fluffy. Add additional icing sugar if necessary, to make a smooth that pipes easily.

Assembly

Step 4:

Place icing into piping bag fitted with a star tip (or any tip). Pipe icing on top of cupcake, top with strawberry with tip facing up and then decorate with sprinkles or sugar.

Tip

Make the cupcakes and the icing the day before, store in refrigerator. Decorate prior to eating as they only stay for about 2 days in the fridge once assembled.