Chocolate snowman cupcakes recipe
Festive-themed cupcakes decorated with dessicated coconut, chocolate and sweets.
Ingredients
For the cupcakes- 115 g butter substitute
- 115 g caster sugar
- 2 eggs, medium
- 115 g self-raising flour
- 25 g cocoa powder, mixed with 2 dessertspoons water
- 55 g butter substitute
- 225 g icing sugar
- 1 tbsp milk
- 50 g white chocolate, melted
- 55 g dessicated coconut
- 1 handful orange sweets or coloured fondant for noses
- 1 handful chocolate buttons, for hats
- 1 handful chocolate drops, for eyes
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 12
Step-by-step
- Preheat oven to 180°C/160°C fan/gas mark 4.
- Weigh your eggs. Note the weight and measure the same amount of butter substitute, sugar and flour. Place all the ingredients in a mixing bowl and beat with a wooden spoon 2 – 3 minutes until well mixed. Place dessertspoons of the mixture in 10-12 paper cases or greased bun tins.
- Bake for around 20 minutes until soft and springy to touch. Cool on a wire tray.
- Mix icing ingredients together and spread over the cakes. Sprinkle with coconut and decorate as a snowman face using the buttons cut in half for the hat, the chocolate drops for eyes and orange decoration for nose.
This recipe was devised by Sue Batty for Stork and Flora. She uses Flora Buttery as her butter substitute for this one.
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