Snowman Cupcakes Food

PULL-APART CUPCAKE SNOWMAN

Steps:

• Arrange 14 cupcakes in a tight circle on a platter or cake board for the body and 7 cupcakes in a smaller tight circle for the head. Add 2 cupcakes for the scarf.
• Using a small serrated knife, cut 7 chocolate wafer cookies in half; spread frosting on the back and arrange around the edge of the cupcake circles as shown to round out the shape.
• Cut 6 more cookies into quarters. Spread frosting on the back, then use to fill in the gaps between the cupcakes.
• Transfer the remaining frosting to a piping bag with a 1/2-inch round tip. Pipe dots of varying size all over the cupcakes and cookies to cover completely. Add chocolate candies for eyes and buttons and trim a circus peanut for the nose. Roll out the fondant until 1/4 inch thick; trim into 2 strips for the scarf and fringe the ends. Place on the snowman.

CHRISTMAS SNOWMAN CUPCAKES

Steps:

• Melt 2 chocolate coins in the microwave or in in a bowl over a pan of simmering water, until liquified.
• Dip each cylindrical/round chocolate into the melted chocolate and 'glue' to the coins of chocolate, to look like tophats.
• Sieve icing sugar and add to soft butter and hot water.
• Mix slowly for 2 minutes, then fast, until light and creamy.
• Spread buttercream over each cupcake, leaving a little over to 'glue' the hats on later.
• Place a marshmallow in the middle of each cupcake.
• Snap each chocolate stick in half and place into the cupcake for arms.
• Pipe on a green scarf around the marshmallow.
• Pipe on black eyes and red or orange nose and buttons (If it doesn't stick very well, slightly dampen the side of the marshmallow with a wet finger).
• "Glue" on the tophat with remaining buttercream.

SNOWMAN CUPCAKES

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 12-cup standard muffin tin with cupcake liners.
• Prepare the cake mix according to the package directions. Divide the batter evenly among the prepared muffin cups. Bake until done according to the directions.
• Cool the cupcakes on a rack in the tin for 10 minutes, then remove them from the tin. Cool on the rack completely before decorating.
• Meanwhile, combine the butter, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk as desired. Fit a large pastry bag with a 1/3-inch diameter plain round tip or snip the tip of a large resealable plastic bag to make a 1/3-inch diameter hole, and fill the bag with icing. When the cupcakes are cool, hold the bag vertically with the tip pointing down at the center of each cupcake, and pipe a mound of icing onto each cupcake without lifting or moving the bag, so that the icing spreads to the edges, then finally lift the bag to form a mound on top.
• Fit a small pastry bag with a small plain pastry tip, or use a small resealable plastic bag. Place the chocolate chips in a microwave-safe bowl; microwave, stirring every 20 seconds, until just melted. Transfer the chocolate to the prepared bag. If using the plastic bag, snip the very tip off so you can pipe the desired size. Pipe two dots for eyes on one flat side of each marshmallow, and a row of five dots for a smile. Pipe a little bit of frosting on top of the marshmallow head to glue the peppermint patty on top. Place a dot of chocolate on top of the patty hat to form a button. Place each decorated marshmallow "head" on the center of each mound of icing. Pipe 3 chocolate dots under the head to form buttons. Pipe two arms coming out of the snowman shoulders.

SNOWMAN CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and line the bases of two 18-19cm cake tins with baking parchment.
• Beat the butter and sugar with an electric whisk until pale and fluffy. Add the eggs, one at a time, and beat well, scraping down the sides of the bowl after each addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt and blend until just combined, then evenly divide the mixture between the tins.
• Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean. Cool the cakes in their tins for 10 mins, then turn out onto a wire rack and leave to cool completely.
• To make the buttercream, put the butter in a large bowl and beat with an electric whisk until fluffy. Add the icing sugar 2-3 tbsp at a time until it is all incorporated, adding the vanilla and milk halfway through. Sandwich the cakes together with a little of the buttercream and put on a board. Use the remaining buttercream to cover the sides and top of the cake. Chill for 30 mins.
• To decorate, roll out the white fondant icing on a surface lightly dusted with icing sugar until large enough to cover the top and sides of the cake. Drape the fondant icing over the cake and carefully mould to fit. Trim off any excess, wrap and set aside.
• Roll out the green icing and cut out a semi-circle, using the base of the cake tin as a guide; this will be the snowman's hat. Brush one side with a little water and stick on the cake. Cut a strip of green icing and make some markings to make it look like the band of a hat, then trim to the correct length and stick on.
• To make the nose, shape a round, flat lump from the orange icing. Mark a smile by gently pressing the rim of a water glass into the fondant. Cut out two circles from the black icing for the eyes, then add a small circle of white icing (from the offcuts) to make the eyes appear to sparkle. To make the scarf, wrap a strip of the blue icing around the base of the cake, then use a knife to add cuts for the fringe. Will keep for up to a week in an airtight container in a cool place.

SNOWMAN CUPCAKES

Steps:

• Trim the dry top off 12 of the cupcakes and crumble the soft cake interiors into a bowl. Add about 5 ounces of vanilla icing and mix well. Add more frosting if needed to bring the mixture together into a ball so that it can be easily shaped. Cover bowl and chill cake mixture in the fridge for 20 minutes.
• Frost remaining 12 cupcakes with a thin layer of white vanilla frosting.
• Remove cake mixture and roll with wet hands into 2 different sized balls for the snowmen's torsos and heads, 12 bigger balls and 12 smaller balls. Stick a small ball on top of a big ball to make the snowman, using some frosting if the balls are not very sticky. Place snowmen onto frosted cupcakes.
• Cut black licorice laces into small squares for the eyes and mouth using scissors and attach them with the tip of a knife to the head.
• Mix white fondant with orange food coloring to turn it orange and make little carrot noses out of the orange fondant. Press into the snowman faces.
• Attach 2 dark colored candy-coated milk chocolate pieces into the torso and cupcake as buttons. Attach 2 candy-coated milk chocolate pieces on either side of the head and connect them with a piece of black licorice for the earmuffs.
• Cut red licorice laces into 2 1/2-inch long pieces and wrap around the snowman's neck as a scarf.

SNOWMAN CAKE

Steps:

• Heat oven to 375°F Grease and flour two 4-cup and two 1 1/2-cup ovenproof bowls. In medium bowl, combine flour, cocoa, baking powder, baking soda, and salt. In measuring cup, combine milk and mint extract.
• In large bowl, beat together sugar and butter on low speed until blended, about 1 minute. Increase speed to high and beat 2 minutes, or until light and creamy. Reduce speed to medium-low and add eggs, one at a time, beating well after each. Alternate flour mixture and milk mixture, beginning and ending with flour mixture; beat until batter is smooth, occasionally scraping sides of bowl with rubber spatula.
• Divide batter among prepared bowls. Bake 30 minutes. Remove 1 1/2-cup bowls, and let cool. Continue baking 4-cup cakes until center comes out clean when inserted with a cake tester, about 10 minutes longer. Cool in bowls for 5 minutes. Invert cakes onto wire racks, and let cool completely.
• Meanwhile, prepare frosting: In the top of a double broiler, over simmering (not boiling) water, beat together sugar, water, egg whites, light corn syrup, and cream of tartar on low speed until combined. Increase speed to high, and beat constantly for 10 to 12 minutes, or until stiff peaks form, scraping sides occasionally with rubber spatula. Makes about 4 cups.
• To assemble cake: Trim the flat side of each cake layer. Spread a thin layer of frosting on trimmed sides of cakes. Place same-size layers together to form two round shapes. Stand cake upright, and place smaller cake on top of larger one to form the snowman shape. Secure cake layers together by inserting a trimmed wooden skewer.
• To decorate cake: Spread a thin layer of frosting onto bottom of Ring Ding, and secure to cookie. Spoon remaining frosting into a piping bag fitted with a 1/2" star tip. Pipe a border around Ring Ding and place blue M&M's onto border to create a decorative hat. Place taffies together and shape into a scarf. Set the hat and scarf aside to firm up.
• Transfer cake to a serving platter. Working down from the top, pipe star shapes around the entire cake. (If shapes are too pointy, gently tap down with fingertips.) For the face, arrange Junior Mints for the eyes, trimmed orange slice for the nose, and licorice string for the mouth. Wrap scarf around the neck. Place candy melts down middle of body for buttons; top with hat. Scatter rock candy around cake and serve.

SNOWMAN CUPCAKES

Steps:

• Cupcakes: Preheat oven to 350 degrees. Line two standard muffin tins with paper liners.
• In a medium bowl, whisk together flour, baking powder, and salt. In the bowl of a mixer fitted with the paddle attachment, beat together butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and add flour mixture in three batches, alternating with milk, beginning and ending with flour and beating until combined after each addition.
• Divide batter evenly among muffin cups, filling each about three-quarters full. Bake, rotating tins halfway through, until a tester inserted into centers comes out clean, about 20 minutes. Let cool in tins 10 minutes, then transfer cupcakes to wire racks and let cool completely. Cupcakes can be stored in airtight containers in freezer up to 1 week. Bring to room temperature before using.
• Buttercream: Combine egg whites and sugar in the heatproof bowl of a mixer set over (not in) a pot of simmering water. Whisk constantly until sugar is dissolved and mixture is warm to the touch. Remove from heat and transfer bowl to mixer fitted with the whisk attachment. Whisk on high speed until stiff (but not dry) peaks form and mixture is cool to the touch, about 6 minutes. Whisk in vanilla.
• Switch to paddle attachment. With mixer on low, add butter, 2 tablespoons at a time, beating well after each addition. Continue beating until smooth, about 3 minutes. Buttercream can be stored, covered, in refrigerator up to 5 days or in freezer up to 2 months. Before using, bring to room temperature (if frozen, thaw overnight in refrigerator first) and beat on low speed until smooth.
• Assembly: Frost each cupcake with about 1/4 cup buttercream, smoothing tops with an offset spatula. Transfer remaining buttercream to a resealable plastic bag. Snip a very small hole in one corner of bag.
• Using kitchen shears, cut a 1/4-inch slice off the top of 24 marshmallows. Using your fingers, press down on each to condense and make slightly smaller in size. Pipe a small dot of buttercream on the tops of 24 whole marshmallows. Place a cut marshmallow on top of each to create heads. Pipe another small dot of buttercream on top of each head, then add mint candies to create hats (reserve remaining buttercream for another use). Repeat with remaining marshmallows.
• Using a wet toothpick, poke two parallel holes in each head and insert sprinkles to create eyes. Poke another hole below the eyes and insert a sunflower seed to create nose. Repeat with remaining snowmen. Top frosted cupcakes with snowmen. Decorated cupcakes can be stored in airtight containers at room temperature up to 1 day.