Snowman Cupcakes
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 515, total fat 21 G., saturated fats 11 G., proteins 2 G., carbohydrates 82 G., fiber 1 G., cholesterol 41 mg, sodium 300 mg, sugar 69 G.
Calories 515, total fat 21 G., saturated fats 11 G., proteins 2 G., carbohydrates 82 G., fiber 1 G., cholesterol 41 mg, sodium 300 mg, sugar 69 G.
Keep some dry cake mix in your pantry for those times when you need to whip up a beautiful winter dessert quickly. Bake cupcakes with store-bought mix and decorate them with snowmen made from buttercream, marshmallows, and chocolate candies. A perfect treat for the winter holidays!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 box white sponge cake mix (+ all necessary additional ingredients)
- 220 g unsalted butter at room temperature
- 4 cups powdered sugar
- A pinch of fine salt
- 2 tsp vanilla extract
- 2 tbsp. milk
- 30 g (about 1/4 cup) semi-sweet chocolate chips
- 12 standard-sized marshmallows
- 12 chocolate-covered mints, such as York Peppermint Patties
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Recipes with similar ingredients: cake mix, milk, powdered sugar, semi-sweet chocolate, chocolate chips (granules)
Cooking the dish according to the recipe:
- Position a rack on the middle shelf of the oven and preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix the sponge cake dough according to package directions. Divide the dough into the prepared pans. Bake until done according to package directions.
- Let the cupcakes cool on a wire rack in the pan for 10 minutes, then remove them from the pan. Let them cool completely on the rack before decorating.
- Meanwhile, combine the butter, powdered sugar, and salt in the bowl of a stand mixer (or in a large bowl if using a hand mixer). Beat with the paddle attachment on low speed until combined. Add the vanilla extract, increase the mixer speed to medium-high, and beat until smooth. Adjust the consistency by adding a little milk. Fit a large pastry bag with a 1/4-inch round tip, or snip the tip of a large zip-lock bag to make a 1/4-inch hole, and fill with frosting. When the cupcakes are cool, hold the pastry bag upright with the tip pointing down the center of each cupcake. Pipe frosting, keeping the crayon steady and allowing the frosting to spread to the edges, then lift the bag to create a mound of frosting.
- Insert a small round tip into a small pastry bag. Place the chocolate in a microwave-safe bowl; microwave, stirring in 20-second intervals, until the chocolate is melted. Transfer the chocolate to the prepared pastry bag. If using a zip-lock bag, snip off the very tip. Pipe two dots on one flat side of each marshmallow for eyes and a row of five dots for a smile. Pipe a small amount of chocolate frosting onto the marshmallow head to adhere a chocolate-covered mint candy to the top for a hat. Place each decorated snowman head in the center of each mound of white frosting on the cupcake. Pipe three chocolate dots under the head for buttons. Pipe some chocolate onto the sides of the arms.
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