Santa Hat Cupcakes

Holiday Baking Championship premieres Mondays, 9p|8c For an easy holiday dessert, top store-bought or homemade cupcakes with an edible version of Santa Claus’s signature stocking cap.
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  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 6 cupcakes
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3/4 cup white frosting

6 prepared yellow cupcakes in red liners, unfrosted

1/4 cup white nonpareils

3/4 cup red candy melting wafers

2 tablespoons coconut oil

6 ice cream sugar cones

1 cup red sanding sugar

6 white gummy candies with nonpareil coating, such as Gumdrops


  1. Fill a pastry bag fitted with a large round tip with the white frosting and frost the cupcakes. Sprinkle with the white nonpareils.
  2. Melt the red candy wafers and coconut oil in a small heatproof bowl in the microwave, 30 seconds.
  3. Trim an inch off the pointed side of each ice cream sugar cone with a serrated knife. Coat the ice cream cones with the melted red candy and sprinkle with the red sanding sugar. Top with a white gummy candy. Chill in the refrigerator until set, about 5 minutes.
  4. Place the Santa hat on top of the cupcake and serve.
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