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Home > RECIPES > Holidays > Santa Hat Red Velvet Cupcakes
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Santa Hat Topped
Red Velvet Cupcakes 

Prep Time: 35 minutes

Start to Finish: 1 hour 15 minutes

Makes: 28 cupcakes

1/2 cup (1 stick) Butter or Margarine; softened
1-1/2 cups Sugar
2 Eggs
1 teaspoon Vanilla Extract
1 cup Buttermilk or Sour Milk*
2 tablespoons (one 1 oz. bottle) Red Food Color
2 cups All-Purpose Flour
1/3 cup HERSHEY'S Cocoa
1 teaspoon Salt
1-1/2 teaspoons Baking Soda
1 tablespoon White Vinegar
1 to 2 cans (about 16 oz. each) Vanilla Frosting
Red and green colored sugars
28 HERSHEY'S KISSES Brand Candy Cane
      Mint Candies or HERSHEY'S KISSES
      Brand Milk Chocolates
1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper or foil baking cups.

2. Beat butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food color. Stir together flour, cocoa and salt,; add alternately to butter mixture with buttermilk mixture, mixing well. Stir in baking soda and vinegar. Fill muffin cups about 1/2 full with batter.

3. Bake about 20 minutes or until wooden pick inserted in centers comes out clean. Cool completely in pan on wire rack.

4. Set aside about 3/4 cup frosting; frost cupcakes with remaining frosting. Sprinkle tops of frosted cupcakes with green or red colored sugars. Remove wrappers from candies. Place reserved frosting in a heavy duty (freezer), resealable food storage bag. Cut off one corner of bag about 1/4 inch from point. Squeeze quarter-sized dollop of frosting onto top of cupcake; push HERSHEY'S KISSES Candy Cane Mint Candy or HERSHEY'S KISSES Milk Chocolate into center of dollop so that frosting comes up around bottom edge of candy piece forming the "fur" cuff of Santa's hat. Place a small dab of frosting on tip of candy piece to finish hat.

*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.