Christmas Cupcakes

Ingredients to Prepare Cake base
Satin Red Velvet Cake 1000 g
Water 400 g
Oil 300 g
Whole Eggs 250 g
Ingredients to Prepare Fillings
Cremfil Silk Vanilla 300 g
Topfil Plus Cherry 150 g
Ingredients to Prepare Decoration
Harmony Sublimo Neutra As needed
Puratop Silky Smooth Vanilla Icing As needed

Working Method

Cake Base:

  • Place all the ingredients in a mixing bowl and blend together for 1 min on slow speed using the paddle attachment.
  • Scrape down the bowl and mix for an additional 4 min on medium speed. Scales 33 to 39 standard size cupcakes (45-50g each).
  • Bake in a rack oven at 160°C or in a deck oven at 160°C for approximately 20-22 min. Allow to cool and proceed to next step.


  • Mix the two fillings together and insert into pasty bag. Scoop a small hole from the center of the cupcake and fill with fillings mix about 12-15 grams worth. Fill cupcakes post bake.


  • Glaze the cupcakes with Harmony Sublimo Neutra as needed and leave to dry. Once dried, fill a pastry bag with Puratop Silky Smooth Vanilla icing fitted with a 1cm round tip and pipe top of cupcake as in photo or as desired. Additional decorations can be used as shown in image or optional.

Tips and Tricks

Complexity level:  

  • Cupcakes can be filled and frozen then decorated when needed.
  • If cupcakes peak in oven, temperature needs to be lowered.
  • Create a variety of different cupcakes by using our full range of Satin Velvet Cake mixes: Chocolate, Vanilla or Red Velvet and our ready to use Fillings: Cremfil, Deli and Topfil!


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