Checklist

ON THE COVER

Mr. Claus Pull-Apart Cupcakes

21 Vanilla Cupcakes (recipe at right, from 2 batches) 6½ cups Vanilla

Buttercream (recipe at right, from 2½ batches) 1 medium open star piping tip (#823-#824)

Red gel food coloring

Desiccated coconut (optional)

Pink Necco Wafer, for mouth; brown

M&M’s, for eyes 1 If necessary, trim any domed tops off cupcakes. On large flat ser ving platter, create shape of Santa. For head, for m circular shape using 8 cupcakes. Place 1 in center, 4 around top, and 3 around bottom of circle. Next, create 2 lines of 4, following natural curve of circular head. To complete beard, form a line of 3 and a line of 2. Try to fit cupcakes between rows of lines above. 2 Use small dab of frosting to “glue” each cupcake to platter (this will make it easier to frost). Top each cupcake with generous 1 Tbsp frosting and spread evenly, adding extra frosting to fill in gaps between cupcakes if necessary. Refrigerate until no longer tacky to the touch, at least 20 min. 3 Use toothpick to score design, placing eyes, nose, hat, and mustache. Fit large piping bag with star piping tip. Fill bag with 2 to 3 cups buttercream (if bag is only 12 in., it will need to be refilled halfway). 4 Tint ¾ cup of remaining frosting light pink and ½ cup of it red. Transfer each of these colors to small piping bag. For red and pink, cut ¼ in. to ½ in. off 1 corner. 5 Pipe pink into space outlined for face, then smooth evenly with small offset spatula (to smooth top and sides, after cake has been completely frosted, run offset spatula under hot water 10 sec., dry completely, then use to smooth). 6 Repeat with red frosting in spaces for hat and shoulders. Refrigerate until no longer tacky to the touch, at least 20 min. 7 Use white buttercream to create trim for hat (top with coconut if desired). Next, pipe beard: Pipe swirl shapes for beard, then fill in any gaps with small stars. Refrigerate until no longer tacky, at least 20 min. 8 Pipe mustache by making 3 wiggly lines on either side. For additional height, add second layer directly on top. 9 Using remaining red, pipe folded tip of hat and smooth lines with spatula to mimic fabric. Use white buttercream to pipe 1½-in.-high round. Freeze 5 min., then roll in coconut to make pom-pom; attach with dab of frosting. 10 To complete face, make pink frosting nose. Use dab of frosting to attach Necco Wafer below mustache and M&M’s for eyes. Refrigerate until no longer tacky, at least 20 min. 11 Use red to pipe outline on hat and shoulders. Serve at room temp.

Vanilla Cakes/Cupcakes

ACTIVE 20 MIN. ✦ TOTAL 40 MIN. MAKES 12 CUPCAKES

1½ cups all-purpose flour 1½ tsp baking powder ¼ tsp kosher salt ½ cup (1 stick) unsalted butter, at room temp ¼ cup sugar 2 large eggs ½ tsp pure vanilla extract ¼ cup whole milk 1 Heat oven to 350°F. Line 12-cup muffin pan with paper liners. 2 In medium bowl, whisk together flour, baking powder, and salt. 3 In large bowl, using electric mixer, beat butter and sugar on high speed until light and fluffy, about 3 min. Reduce mixer speed to medium and add eggs, 1 at a time, beating each until incorporated before adding next. Beat in vanilla. 4 Reduce mixer speed to low and add flour mixture in 3 parts, alternating with milk and beating just until incorporated. 5 Divide batter among muffin-pan cups (about ¼ cup each) and bake until wooden pick inserted in center of each cupcake comes out clean, 18 to 22 min. Transfer to wire rack and let cool completely.

FOR TWO 8-IN. CAKE L AYERS:

Line bottoms of two 8-in. cake pans with parchment paper; butter parchment. Prepare batter as directed. Divide batter evenly between prepared pans and bake until wooden pick inserted in centers of cakes comes out clean, 15 to 20 min. Transfer to wire rack to cool 10 min., then invert onto rack and cool completely.

FOR TIERED CUPCAKES:

Line 6 mini, 6 standard, and 6 jumbo muffin-pan cups with paper liners to fit. Prepare batter as directed. Spoon batter into prepared liners, two-thirds full. Bake in batches until wooden pick inserted in centers comes out clean, 8 to 10 min. for minis, 18 to 22 for standard, and 20 to 24 for jumbo. Transfer to wire rack and cool completely. Once cool, refrigerate cupcakes until ready to decorate.

Vanilla Buttercream

ACTIVE 5 MIN. ✦ TOTAL 10 MIN. MAKES 3 CUPS

1 lb confectioners’ sugar 1 cup (2 sticks) unsalted butter, at room temp ½ tsp kosher salt 2 Tbsp heavy cream 2 tsp pure vanilla extract 1 Sift confectioners’ sugar into large bowl. 2 In second large bowl, using electric mixer, beat butter on medium speed until creamy, about 2 min. 3 Reduce mixer speed to low and add salt, then gradually add sugar, alternating with heavy cream. Mix in vanilla. Increase speed to high and beat until fluffy, about 2 min.