Snowman Cupcakes
Snowman cupcakes are a delightful winter treat, perfect for festive gatherings or as an afternoon sweet treat on a cosy winter afternoon. Creating this easy cupcake recipe is a breeze with the Morphy Richards MixStar Stand Mixer, which ensures smooth, lump-free batter and fluffy frosting in no time.
Total Time (including chilling): 45 minutes
Serves: Makes 12
Ingredients
For the sponge:
- 200g caster sugar
- 200ml vegetable oil
- 2 medium eggs
- ½ tsp vanilla extract
- 200g plain flour
- 20g cocoa powder
- ½ heaped tsp bicarbonate of soda
- 150g natural yoghurt
For the marshmallow icing:
- 150g white marshmallows
- 90ml milk
- 250g full-fat soft cheese
- ½ tsp vanilla extract
- 75ml double cream whipped
For the snowman decorations:
- 12 white marshmallows
- black icing pen
- 12 candied peel
- 36 M&M’s
- 12 Matchmakers
Method:
Step 1: First, to make the icing melt the marshmallows in the milk over a very low heat and be sure to stir often to stop the mixture from sticking and burning! In the meantime, whip the cheese with the vanilla until smooth. When the marshmallow mixture is cool, fold in the whipped cream cheese and chill for a minimum of one hour.
Step 2: Preheat the oven to 180C/fan 160C/gas4 and line a 12-hole muffin tin with cupcake cases. Next, beat the sugar and oil followed by adding the eggs one at a time and adding the vanilla with the second egg.
Step 3: Using our Mixstar Stand Mixer, mix in the flour, bicarbonate of soda, cocoa powder and add half of the oil to the mixture. Beat well before adding in the yoghurt then add the remaining dry ingredients. Once all mixed together, divide the mixture between the cupcake cases and bake for 20 minutes. When cooked, remove from the oven and leave to cool completely.
Step 4: Once the sponge is cooled, begin to pipe on the marshmallow icing to make the snowman's body.
Step 5: Next, draw a face on each marshmallow with black icing and pop in the top of the icing. Add the M&M’s for buttons and halve the matchmakers for the arms.
Recipe sourced from Olive Magazine
Leave a comment