Santa hat cupcakes

Ingredients for 1 servings:

• 120 g butter, soft
• 100 g sugar, brown and white mixed
• 2 eggs
• 150 g flour
• 2 tsp baking powder
• some vanilla from the mill
• 1 tsp baking soda
• 1 tbsp Amaretto
• 100 ml milk
• 400 ml mulled wine
• 75 g icing sugar, sifted
• 15 g cornstarch
• 120 g butter, soft
• some vanilla from the mill
• 12 confectionery (Giotto balls)

Instructions

Working time approx. 2 hours; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 25 minutes

Preheat the oven to 150°C (fan/convection oven) and line a muffin tin with 12 paper baking cups. For the muffins, cream the butter and sugar in a bowl until light and fluffy. Add the eggs and mix in. Mix the flour with the baking powder and add to the mixture. Add the vanilla, baking soda, amaretto, and milk and mix. Fill the paper baking cups about halfway full and bake in the oven for about 25 minutes. Let the muffins cool completely. For the topping, mix the mulled wine with the sifted powdered sugar in a saucepan. Bring to a boil and simmer for about 10-15 minutes. Put the cornstarch in a bowl and gradually add the mulled wine mixture until everything is combined. Return the mixture to the pan and heat again until a thick cream forms. Let the mixture cool completely, ideally in the refrigerator or outside. Once cooled, the cream will thicken slightly. Beat the butter with a little vanilla until fluffy. Gradually add the mulled wine cream and mix well. Fill a piping bag with the topping and pipe it onto the muffins in a cap-shaped pattern, tapering to a point. Decorate each one with a Giotto ball to create a pompom for the cap. This yields approximately 12 amaretto cupcakes with mulled wine caps.