Name: Snowman Cupcakes
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 1/2 c. (180 g.) all-purpose flour -; 1/2 tsp. baking powder -; 1/2 tsp. baking soda -; 1/4 tsp. kosher salt -; 1 c. (200 g.) granulated sugar -; 3/4 c. (1 1/2 sticks) unsalted butter, softened -; 2 large eggs, room temperature -; 1 tsp. pure vanilla extract -; 1/2 c. whole milk -; 1 c. (85 g.) sweetened shredded coconut -; 1/2 c. (1 stick) unsalted butter, softened -; 2 c. (225 g.) powdered sugar -; 1/2 tsp. pure vanilla extract -; 1/8 tsp. kosher salt -; Black and orange food coloring -; 12 marshmallows -; 2 c. (170 g.) sweetened shredded coconut -; Mini peanut butter cups or M&M’s and fruit leather (optional), for decorating -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Snowman Cupcakes

1. 1 1/2 c. (180 g.) all-purpose flour -

2. 1/2 tsp. baking powder -

3. 1/2 tsp. baking soda -

4. 1/4 tsp. kosher salt -

5. 1 c. (200 g.) granulated sugar -

6. 3/4 c. (1 1/2 sticks) unsalted butter, softened -

7. 2 large eggs, room temperature -

8. 1 tsp. pure vanilla extract -

9. 1/2 c. whole milk -

10. 1 c. (85 g.) sweetened shredded coconut -

11. 1/2 c. (1 stick) unsalted butter, softened -

12. 2 c. (225 g.) powdered sugar -

13. 1/2 tsp. pure vanilla extract -

14. 1/8 tsp. kosher salt -

15. Black and orange food coloring -

16. 12 marshmallows -

17. 2 c. (170 g.) sweetened shredded coconut -

18. Mini peanut butter cups or M&M’s and fruit leather (optional), for decorating -

How to cook deliciously - Snowman Cupcakes

1. Stage

Arrange a rack in center of oven; preheat to 350°. Line a standard 12-cup muffin tin with paper liners.

2. Stage

In a medium bowl, whisk flour, baking powder, baking soda, and salt.

3. Stage

In a large bowl, using an electric mixer on medium speed, beat granulated sugar and butter until light and fluffy, about 2 minutes. Add eggs and vanilla; beat on medium speed until combined. Add half of dry ingredients and beat on low speed until just incorporated. Add milk and beat to combine. Add remaining dry ingredients and coconut and beat until just incorporated. Divide batter among prepared muffin tins.

4. Stage

Bake cupcakes until a tester inserted into the center comes out clean, 22 to 25 minutes. Let cool completely.

5. Stage

In a large bowl, using electric mixer on medium speed, beat butter until smooth and creamy, 1 to 2 minutes. Add powdered sugar, vanilla, and salt; beat on medium speed until light and fluffy, about 3 minutes.

6. Stage

Transfer 1 tablespoon frosting to a small bowl and tint with black food coloring. In another small bowl, tint 1 tablespoon frosting with orange food coloring.

7. Stage

Onto each marshmallow, pipe 2 dots black frosting to make eyes, then pipe a cone of orange frosting to make noses. Top each marshmallow with a dab of white frosting and top with a peanut butter cup, wide side facing down.

8. Stage

Using remaining frosting, frost cupcakes; top each with a marshmallow. Press coconut into white frosting. Cut fruit leather, if using, into thin strips and wrap around base of marshmallow to form a scarf.