Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Santa-down-the chimney cupcakes

American 35 Mins Prep · 20 Mins Cook

Divide the red fondant into 10g balls and shape into 24 small cylinders for the Santa legs. Divide the black fondant into 5g balls and shape into 24 boots. Divide the white fondant into 5g balls and flatten into rounds for the cuffs of the pants.
Using a small toothpick, assemble the legs by pressing the legs onto the toothpick, then the cuff, then the boots – make sure to leave some of the toothpick untouched to press into the cupcake.
Preheat the oven to 180°C, gas mark 4. Line a 12-hole muffin tin with gold foil cupcake wrappers.
Using an electric mixer, cream the butter, sugar and vanilla together until light and fluffy – approx. 8-10 minutes. Gradually add 2 eggs one at a time and beat well in between each addition. Sieve in the flour and cocoa and whisk in the milk.
Fill the cupcake wrappers 2⁄3 full. Bake for 12-15 minutes or until golden and a skewer comes out clean. Allow them to cool completely.
To make the frosting, separate the egg whites from the yolks of 4 eggs. Whisk the egg whites and sugar in a bowl over gently simmering water until hot to the touch. Remove from the heat. Using an electric mixer, whisk on high until soft, fluffy and completely cool. Add the vanilla extract, if using.
Using the back of a spoon or a palette knife, spread a layer of the icing onto each cupcake for a snow-like effect. Place the Santa legs in the cupcakes.
Serve with a sprinkle of desiccated coconut.