Recipe: Snowflake Cupcakes!

by - 18:03

I know that Christmas baking is usually more along the lines of gingerbread, mince pies and varying types of fruit cake but when I saw the recipe for these in my Hummingbird bakery book I thought that they would be perfect for a more modern type of Christmas bake! The recipe is relatively easy and quick to whip up and makes for really moist, light and fluffy cupcakes, I've just modified the ingredients a bit to suit my personal taste as the original recipe has pineapple instead of white chocolate. So, without further ado, here are the ingredients!

For the cupcakes:

  • 120g Plain Flour
  • 140g Caster Sugar
  • 1 and 1/2 tsp Baking Powder
  • 40g Unsalted butter
  • 120 ml Coconut Milk
  • 1/2 tsp Vanilla Extract
  • 1 egg
  • 100g White Chocolate

For the frosting:

  • 250g Icing Sugar, sifted
  • 80g Unsalted Butter, at room temperature
  • 25ml Coconut Milk
  • Desiccated coconut
If you aren't a fan of coconut you can swap the coconut milk for buttermilk (or plain yoghurt with a splash of milk) and the dessicated coconut for grated white chocolate.

Preheat the oven to 170C (325F) Gas 3. Melt the butter and mix in a bowl with the flour, sugar and baking powder using a handheld whisk (or a freestanding electric mixer if you're lucky enough to have one!) and beat on a slow speed until everything combines into a sandy mixture.

Mix the coconut milk and vanilla extract in a separate bowl and then beat it into the flour mixture on a medium speed until well combined. Add the egg and beat well, making sure everything is incorporated.

Spoon the mixture into cupcake cases in a cupcake/muffin tray and place in the middle of the oven. Chop the white chocolate into small pieces (about 1cm square) and after the cupcakes have had about five minutes in the oven sprinkle a few pieces on the top of each cupcake. Continue to cook for another 15-20 minutes or until a skewer inserted into the middle of the centre cupcake comes out clean.

Once cooked, remove the cupcakes and let them cool on a wire rack. Whilst they are cooling, make up the frosting by sifting the icing sugar into a bowl with the butter. Mix until you get a crumb-like consistency and then add the coconut milk. Pipe the icing (or use a palette knife) onto the cupcakes and decorate with desiccated coconut. I also added a little bit of edible glitter to mine to make them look extra festive!

I can't believe it's nearly Christmas day....I'm pleased that I've managed to do lots of festive activities in and around my busy schedule and I've still got a few more Christmassy things to do over the next week so I'm very happy and full of good feelings. I hope everyone's almost ready for the big day and have got some nice things planned over the Christmas week.

As a bonus (since it's Christmas), here is a picture of Alisa and her fabulous tail after she had her Christmas bath yesterday!

Stay inspired and Merry Christmas!

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