Cupcakes

Preheat oven to 350°F. Line muffin pan with paper liners.

Combine flour, baking powder and salt in mixing bowl. Cream butter and sugar in large mixing bowl with electric mixer on medium speed, until fluffy. Add egg yolks and beat well. Beat in vanilla. Gradually add flour mixture, alternating with milk, on low speed until blended; set aside.

In a separate bowl with clean beaters, beat egg whites until stiff peaks form. Gently fold egg whites into batter with rubber spatula. Pour to fill prepared cups 2/3 full.

Bake 18 to 22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Set 12 cupcakes aside. Cool remaining cupcakes completely before frosting. 

Frosting

In a large bowl, with electric mixer at low speed, combine sugar, butter, milk and vanilla. Beat at medium speed 1 to 2 minutes until creamy. If needed, add more milk until frosting is spreading consistency.

In a large mixing bowl, mix 1/2 cup prepared frosting with the 12 set aside cupcakes, crumbled. Roll into 18 cake pop balls. Set aside. 

Melt white chocolate wafers according to package directions. Set one cake ball onto a fork and lower into the melted chocolate, coating the entire cake ball. Lift out of the chocolate and allow excess to drip off. Place the cake ball onto a piece of parchment paper to harden. 

Assembly

While chocolate is hardening, frost each cupcake using a pastry bag. Set chocolate-covered cake ball on top of icing. Pipe face onto cake ball with icing tubes. Insert 2 pretzel sticks into icing for arms and 2 mini candies for buttons.

Use Fast Track Gingerbread recipe to make hats. Use mini hat cookie cutter or make a paper pattern and cut out. Attach baked hats to top of cake balls with a dollop of frosting.