HAT CUPCAKES RECIPES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cups in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, eggnog, oil and eggs with electric mixer on medium speed until well combined. Fill muffin cups 3/4 full. Bake 20 to 22 minutes or until cupcakes spring back when touched lightly in center. Cool cupcakes completely before frosting.
• Squeeze green cookie icing into bowl. Place sanding sugar on plate. Cover each ice cream cone with thin layer of cookie icing using frosting spatula. Roll cones in sanding sugar to coat. Let stand 10 minutes.
• Place flat ribbon applicator tip on extruder of red cupcake icing. Pipe line of red icing around bottom edge (non-pointed end) of each cone.
• Cover each cupcake with small amount of fluffy white frosting. Dip frosted cupcakes in sanding sugar. Top each cupcake with 1 sugar cone.
• Cut each yellow fruit chew into 3 pieces; knead each until soft. Roll pieces into balls; gently press 1 ball onto tip of each sugar cone.
• Cut each pink fruit chew into 2 pieces; mold each into square. Cut each square diagonally into 2 triangles. Flatten each triangle slightly; place 1 on either side of hats to create “elf ears.” Store cupcakes loosely covered.

Steps:

• Preheat oven to 350° and line two cupcake tins with liners. Prepare cake mix according to package instructions and divide batter evenly between liners. Bake until a toothpick inserted into center of a cupcake comes out clean, 20 to 25 minutes. Let cool completely. Meanwhile, make hats: Using a butter knife, spread chocolate onto bottom of a Kiss and press into center of Oreo cookie. Repeat until all hats are made and set aside to harden, 10 to 15 minutes. Meanwhile, make buttercream: In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat butter until fluffy. Add powdered sugar and beat until combined, then add butterscotch, heavy cream, and a pinch of salt and beat until combined. Set aside 1/3 cup portions of frosting in 4 separate bowls. Dye each bowl house colors: red, yellow, green, and blue. Using a melon baller or teaspoon, scoop out center of each cupcake to make a well. Fill each well with the different colored buttercream. Frost all cupcakes with remaining white buttercream and top with gold sprinkles and hats.