Snowman Cupcakes

A great cupcake recipe to be enjoyed by everyone young and old!

Ingredients

Cake

4 eggs, weighed out

Sugar & butter, same weight as the eggs.

Self-Raising Flour & Cocoa Power, the same as the eggs.

75ml, Milk

1 capful, Vanilla Essence

100g Chocolate Chips, optional

Frosting

50g margarine, melted

45g unsweetened cocoa

75ml milk

1 teaspoon vanilla extract

450g icing sugar, plus extra for dusting

Snowman Decorating

12 larger White Marshmallows

Orange/Black Writing icing.

Method

Preheat the oven to 180oC (Gas Mark 4). Weigh out your eggs, and then weigh out the butter and sugar to equal the same amount each. Cream the butter and eggs together until smooth.
Weigh out your flour and cocoa powder together to equal the same as the eggs. This should be roughly 80% flour and 20% Cocoa Powder. Beat the eggs, flour and cocoa powder into the mix a bit at a time, ensuring the mixture binds together well. Add the milk, vanilla and chocolate chips into the mixture and mix once more.
Place the mixture into your cupcake cases, filling each of them to about half way. Bake in the oven for 15-20 minutes, or until you can stick a knife into the middle and it comes out clean. Once cooked, leave to cool on a wire cooling rack.
Whilst your cakes are cooling, start making the frosting. In a large bowl, beat margarine and cocoa together until combined, then add milk and vanilla; beat until smooth.
Gradually beat in icing sugar until thick and stays in the shape you mould it in. This may not need all the icing sugar stated! Place the frosting in a piping bag and leave in a cool dry place until needed.
When the cakes are cooled, Pipe your frosting on the cakes from the outside working your way in. After completing each one, set a marshmallow on the top of each cake, and dust with the extra icing sugar using a sieve.
Use the coloured writing icing to draw the snowman face onto the marshmallows. Leave to set, and enjoy!

Recipe Scrapbook