Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • ¾ teaspoon vanilla extract
  • ½ cup (120ml) milk
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 2-3 tablespoons milk
  • ½ teaspoon vanilla extract
  • Red food coloring (gel recommended)
  • 12 fresh strawberries, hulled
  • 12 mini marshmallows

Instructions:

  1. Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
  2. Cream together butter and sugar until light and fluffy.
  3. Beat in eggs one at a time, then stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Fill cupcake liners about two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cupcakes cool in the tin for a few minutes before transferring to a wire rack to cool completely.
  9. Cream butter until smooth. Gradually add powdered sugar, alternating with milk, until desired consistency is reached. Stir in vanilla extract.
  10. Tint the frosting with red food coloring until desired shade is achieved.
  11. Frost cupcakes with red buttercream. Use a piping bag for a decorative swirl, or simply spread with a knife.
  12. Cut the top off each strawberry to create a flat base.
  13. Place a strawberry on top of each frosted cupcake, point facing up. Top each strawberry with a mini marshmallow to create the 'pom-pom' of the Santa hat.