Description
Create festive and delightful Snowman Cupcakes perfect for holiday celebrations. These moist cocoa cupcakes are topped with creamy buttercream and decorated with charming fondant and marshmallow snowmen, complete with pretzel arms and playful icing details.
Ingredients
Scale
For the Cupcakes
- 200g/7oz caster sugar
- 175g/6oz plain flour
- 50g/1¾oz cocoa powder
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda
- Pinch of salt
- 100ml/3½fl oz sunflower oil
- 2 large free-range eggs
- 2 tbsp soured cream
- 125ml/4fl oz boiling water
For the Buttercream
- 200g/7oz unsalted butter, softened
- 400g/14oz icing sugar
- 1–2 tbsp milk
To Decorate
- 100g/3½oz white ready-to-roll fondant icing
- Orange food colouring paste
- Red food colouring paste
- 12 white marshmallows
- Black writing icing tube
- 2 tsp desiccated coconut
- 12 pretzel sticks, broken in half
Instructions
- Prepare the Cupcake Batter: Preheat the oven to 180°C/350°F/Gas Mark 4. In a large bowl, sift together the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt. Add the caster sugar and mix well to combine.
- Add Wet Ingredients: In a separate bowl, whisk together the sunflower oil, eggs, and soured cream. Gradually add this mixture to the dry ingredients, mixing gently to combine without overworking the batter.
- Incorporate Boiling Water: Carefully pour in the boiling water and stir gently until the batter is smooth and well combined. The batter will be quite runny at this stage.
- Bake the Cupcakes: Line a muffin tin with cupcake cases and fill each about two-thirds full with the batter. Bake in the preheated oven for 18-20 minutes or until a skewer inserted into the center comes out clean. Remove from oven and allow to cool completely on a wire rack.
- Make the Buttercream: Beat the softened unsalted butter until creamy. Slowly add the icing sugar in batches, beating continuously, then add 1-2 tablespoons of milk to achieve a smooth, spreadable consistency.
- Frost the Cupcakes: Using a palette knife or piping bag, spread or pipe a generous layer of buttercream onto each cooled cupcake.
- Create Snowman Heads: Roll out the white fondant icing on a clean surface dusted lightly with desiccated coconut to prevent sticking. Cut out twelve small circles to form snowman heads.
- Add Facial Features: Use the black writing icing tube to add eyes and mouths to the fondant snowman heads. Use a small amount of red food colouring paste for cheeks if desired.
- Make Carrot Noses: Mix a small amount of orange food colouring paste with some fondant to form tiny carrot-shaped noses and attach them to each snowman head.
- Assemble Snowmen: Place a marshmallow on top of each buttercream cupcake, then position a fondant snowman head on top of the marshmallow.
- Add Arms and Final Touches: Insert half pretzel sticks on each side of the cupcakes as snowman arms. Optionally sprinkle a little desiccated coconut around for a snowy effect.
- Serve and Enjoy: Arrange your charming snowman cupcakes on a festive platter and serve to delight family and friends.
Notes
- Ensure the cupcakes are completely cool before frosting to prevent the buttercream from melting.
- Desiccated coconut helps prevent fondant from sticking and adds a snowy texture.
- You can prepare the cupcakes a day in advance and decorate just before serving.
- Use a light hand when adding boiling water to avoid splashing and allow even mixing.
- Store decorated cupcakes in an airtight container at room temperature for up to two days.
Keywords: snowman cupcakes, holiday cupcakes, festive baking, Christmas cupcakes, cocoa cupcakes, buttercream frosting, fondant decoration, marshmallow snowmen