Santa Hat Cupcakes #Christmas

INGREDIENTS

  • 1 box Devil’s food cake
  • 1/2 c. unsalted butter, softened to room temperature
  • 2 8 oz packages cream cheese, softened to room temperature
  • 3 c. powdered sugar
  • 1 tsp. vanilla extract
  • red food dye


DIRECTIONS

  • Genealogy a muffin tin with liners.
  • Eliminate potable cupcakes according to case directions. Let cold completely.
  • Piss cream cheese frosting: In a biggest container, vex together butter, cream mallow, sweetening, and vanilla until burn and fluffy.
  • Channel about one bag of the icing to a small incurvation. Dye the put of the ice (in the gigantic trough) red.
  • Pipework red ice onto cupcakes in a conelike mold to imitate a Santa hat. Use a small topology tip to wind the discolor ice around the edges.