Description
Delightfully festive Snowman Cupcakes featuring rich chocolate sponge topped with creamy buttercream and decorated with fondant, marshmallows, and pretzels to create adorable snowman faces. Perfect for holiday parties or a fun winter treat.
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 your oven to 180°C (160°C fan)/350°F/gas mark 4. In a large mixing bowl, sift together the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt. In another bowl, whisk the caster sugar, sunflower oil, eggs, and soured cream together until smooth.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring gently to combine. Carefully pour in the boiling water and mix until the batter is smooth and fluid.
- Bake the Cupcakes: Line a 12-hole cupcake tin with paper cases and divide the batter evenly among them. Bake in your preheated oven for 20-25 minutes or until a skewer inserted in the center comes out clean. Remove from the oven and allow to cool completely on a wire rack.
- Make the Buttercream: Using an electric hand mixer or stand mixer, beat the softened unsalted butter until creamy. Gradually add the icing sugar and continue beating. Add milk, one tablespoon at a time, until the buttercream reaches a smooth, spreadable consistency.
- Decorate the Cupcakes: Roll out the white fondant icing and cut out circles to cover the top of each cupcake. Color small portions of fondant with orange and red food colouring paste for carrot noses and mouth details. Press one marshmallow on top of each cupcake to serve as the snowman’s head, cutting a little off the bottom so it sits flat.
- Create Snowman Features: Use the black writing icing tube to draw eyes and buttons on the marshmallow and cupcake top. Insert half pretzel sticks on either side of the marshmallow head to represent arms. Sprinkle desiccated coconut around the cupcake to mimic snow for an extra festive touch.
Notes
- Ensure the cupcakes are completely cool before decorating to prevent the buttercream from melting.
- If you have trouble rolling out the fondant, dust your surface lightly with icing sugar to prevent sticking.
- You can substitute sunflower oil with vegetable oil or light olive oil for the cupcakes.
- For a vegan version, try using egg replacer and plant-based butter and milk alternatives.
- Store decorated cupcakes in an airtight container in a cool place; best eaten within 2 days.
