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White Chocolate Snowmen Cupcakes (Babycakes Cupcake Maker)

By Kathy Moore & Roxanne Wyss

White Chocolate Snowmen Cupcakes (Babycakes Cupcake Maker)

 

White Chocolate Snowmen Cupcakes

Makes 32 cupcakes

 

No need to wait until it snows to make these cold-weather guys. Shaved white chocolate gives them the look of freshly fallen snow, and their charming fondant features will warm your heart! Plus, the cupcakes are so good, you’ll be tempted to make them all year long.

Tip: Did you forget to set out the butter so that it will soften? Cut it into slices, place on a microwave-safe glass plate and microwave on Medium-Low (20%) for 10 to 15 seconds or until starting to soften. Let butter stand for about 10 minutes, then proceed with the recipe.

Paper liners (optional)

Cupcakes

114 cups                  all-purpose flour                  300 mL

114 tsp                  baking powder                  6 mL

14 tsp                  salt                  1 mL

34 cup                  granulated sugar                  175 mL

6 tbsp                  butter, softened                  90 mL

2                  eggs, at room temperature                  2

4 oz                  white chocolate, melted (see tip,                   125 g
                  at right)

23 cup                  milk                  150 mL

Decoration

                  White Chocolate Cream Cheese Frosting

1                  312- or 4-oz (105 or 125 g) white                  1
                  chocolate bar

32                  gumdrops, cut in half crosswise                  32

32                  112-inch (4 cm) pieces red shoestring                  32
                  licorice

96                  mini candy-coated chocolate candies                  96

                  Confectioners’ (icing) sugar or cornstarch

                  Fondant

1. Cupcakes: In a medium bowl, whisk together flour, baking powder and salt. Set aside.

2. In a large bowl, using an electric mixer on medium-high speed, beat sugar and butter for 1 to 2 minutes or until fluffy. Add eggs, one at a time, beating well after each addition. Beat in white chocolate. Add flour mixture alternately with milk, making three additions of flour and two of milk and beating on low speed until smooth.

3. If desired, place paper liners in wells. Fill each well with about 112 tbsp (22 mL) batter. Bake for 6 to 8 minutes or until a tester inserted in the center of a cupcake comes out clean. Transfer cupcakes to a wire rack to cool. Repeat with the remaining batter.

4. Decoration: Frost cupcakes with White Chocolate Cream Cheese Frosting.

5. Using a vegetable peeler, scrape down the side edge of the white chocolate bar to make shavings. Sprinkle shavings over frosting, giving it a “freshly fallen snow” look.

6. Place 2 gumdrop halves, cut side down, on opposite sides of each cupcake to make earmuffs. Arrange 1 strip of red licorice to look like a mouth and use candies to make eyes and a nose.

7.  To make hats, on a cutting board lightly dusted with confectioners’ sugar, roll out fondant to about 18-inch (3 mm) thickness. For the center of each hat, cut a piece of fondant about 2 by 34 inches (5 by 2 cm). Fold it in half so it becomes a rectangle of about 1 by 34 inch (2.5 by 2 cm) (the double thickness will hold the shape of the hat better and be stronger). For the hat band, cut a strip of fondant about 3 by 12 inches (7.5 by 1 cm). Place the hat band over the edge of the rectangle, folding the ends under so that the hat band is the right size for the hat. Position a hat on the top edge of each cupcake.

 

Find more Babycakes recipes in Babycakes Cupcake Maker Recipes by Kathy Moore and Roxanne Wyss

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