Christmas Snowman Cupcakes is a modern Canadian recipe for a classic set of muffins that are decorated with vanilla buttercream and finished with a snowman made from vanilla fondant icing. The full recipe is presented here and I hope you enjoy this classic Canadian version of: Christmas Snowman Cupcakes.
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Ingredients:
1/2 batch (275g [10 oz]) Copycat White Cake Mix
2 medium egg whites
125ml (1/2 cup) buttermilk (see the home-made buttermilk recipe for making your own)
1 tsp vanilla extract
1/4 tsp almond extract
Cream the copycat white cake mix until soft then add the buttermilk, vanilla extract and almond extract. Beat thoroughly then add the egg whites and beat to combine.
Divide the resulting batter between 24 muffin cups that have been lined with paper cases, filling each one no more than 3/4 full then transfer to an oven pre-heated to 180°C and bake for about 20 minutes, or until the top is springy to the touch and a skewer inserted into the centre of the cake emerges cleanly. Turn out onto a wire rack and allow to cool before decorating.
Take the vanilla fondant and work until pliable. take a small piece of this and colour orange with just a little orange food colouring. Take the remaining fondant and shape into two balls for each cupcake, one larger than the other (these are the head and the body of the snowman). Sit the smaller ball on top of the larger then roll the orange fondant into small carrot shapes and use these for the snowman's nose. Use the black writing icing to make eyes and a mouth for each snowman.
Place a dab of vanilla buttercream in the centre of each cupcake and sit the snowman on top. Spoon the remaining buttercream into a piping bag fitted with a small star-shaped nozzle and pipe evenly across the top of the cupcake then pipe little spikes of icing on top for your snow field.
