Instructions
Santa Cupcake:
Spread skin-toned buttercream on top of the cupcake using an offset spatula. Ensure the frosting is smooth.
Pipe small shells along the edge of the cupcake with a star tip, creating 3-4 rows.
Use the same star tip to pipe a mustache.
Pipe a zig-zag design where the red and skin-toned buttercream meet.
Pipe a nose with skin-toned buttercream.
Place two black sugar pearls for eyes.
Pipe a small swirl at the top of the cupcake for Santa's hat.
Christmas Tree:
Pipe a tall swirl in the center of the cupcake, starting from the outside edge and working towards the center.
Decorate with colored nonpareils and Christmas-themed sprinkles.
Top the swirl with a chocolate star.
Rudolph:
Smooth buttercream on top of the cupcake, ensuring even spread to the edge.
Pipe ears with a leaf tip.
Pipe an oval shape at the opposite end of the cupcake and fill it in.
Place a red sixlet candy at the top of the oval for Rudolph's nose.
Add two black sugar pearls for the eyes.
Break a pretzel in half and place both pieces between the ears for antlers.
Wreath:
Spread white buttercream in the center of the cupcake, making sure it's smooth.
Pipe small rosettes along the outside edge of the cupcake, forming the first row.
Pipe a second row of rosettes inside the first row.
Decorate with white sugar pearls.
Add a red chocolate bow for extra decoration.
Gingerbread:
Spread buttercream on top of the cupcake, ensuring a smooth surface.
Pipe a large U-shaped mouth with black buttercream at the bottom of the cupcake.
Add two pink M&M's for blushing cheeks.
Use two black sugar pearls for eyes.
Pipe a looped line at the top of the cupcake.
Add two holly leaves and a red pearl for a berry.
