Snowman Cupcakes

Ingredients

For the Cupcakes:

• 90g self-raising flour
• 1 tsp baking powder
• 60g cocoa powder
• 150g caster sugar
• 2 eggs, beaten
• 80g butter, melted
• 120ml milk
• 1 tsp vanilla extract

For the Frosting:

• 200g butter, softened
• 400g icing sugar, sieved
• 2 tsp vanilla extract
• 2 tbsp milk or cream

To Decorate:

• 12 white marshmallows
• Black writing icing
• Orange fondant (mix royal icing with orange food colouring and shape into 12 small “carrot” noses)

Method

To Make the Cupcakes:

1. Preheat the oven to 180°C (160°C fan, Gas 4). Line a 12-hole muffin tin with paper cases.
2. In a large bowl, sift together the flour, baking powder, and cocoa powder. Stir in the caster sugar.
3. In a jug, whisk together the eggs, melted butter, milk, and vanilla extract.
4. Pour the wet mixture into the dry ingredients and mix until just combined.
5. Divide the batter evenly between the cases and bake for 18–20 minutes, until a skewer comes out clean.
6. Leave to cool completely on a wire rack before decorating.

To Make the Frosting:

1. Beat the softened butter for 5 minutes using a hand or stand mixer.
2. Gradually add the sieved icing sugar, mixing well.
3. Add the vanilla extract and milk (or cream), then beat on high for 10 minutes until smooth and airy.

To Decorate:

1. Spread a generous dollop of frosting over each cooled cupcake and smooth with the back of a spoon.
2. Place a marshmallow on top of each cupcake to make the snowman’s head.
3. Use black writing icing to draw eyes and a smile.
4. Press a fondant carrot nose into each marshmallow.

Top Tip:

For an extra snowy effect, dust the finished cupcakes lightly with icing sugar or sprinkle with desiccated coconut before serving.