Your kitchen will bustle with fun – just like Santa's workshop at the North Pole – as you bake up and decorate Santa, Mrs. Claus, the elves and a whole team of reindeer cupcakes. Click here for step-by-step decorating instructions.
- Portion size 12 servings
MethodLine 12 large muffin cups with paper liners or grease lightly; set aside.
In large bowl, beat butter with sugar until fluffy. Beat in eggs, one at a time, then vanilla.
In separate bowl, stir together flour, baking powder, cinnamon, nutmeg and salt, and then stir in butter alternately with milk. Spoon into muffin cups.
Bake in 400ºF (200ºC) oven for about 25 minutes or until golden brown and tops spring back when lightly touched. Let cool in pan on rack for 5 minutes; transfer to rack and let cool completely. (Make-ahead: Cupcakes can be stored in airtight container for up to 24 hours.)
Icing: In bowl, beat butter until fluffy. Beat in icing sugar alternately with milk, making three addition of icing sugar and two of milk. (Make-ahead: Icing can be refrigerated in airtight container for up to 1 day; beat slightly before using.)
Divide icing among bowls and tint with food colouring as desired (see "Variations", below).
Decorate cupcakes as desired with icing, candies, marshmallows and pretzels, increasing the amount necessary for the number of cupcakes of each type. (Make-ahead: Cupcakes can be covered loosely with plastic wrap and refrigerated for up to 1 day.) Makes 12 cupcakes.