Recipes Cookbooks Shoppe Blog  
Print Friendly and PDF

Festive Snowflake Topped Cupcakes Recipe

Photo source: Grandmother's Kitchen

A Sweet and tasty recipe for festive chocolate cupcakes with little snowflake decorations.

Ingredients

Cupcakes
1 1/2 cups granulated sugar
1 cup all purpose flour
1/2 cup cake flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, cut into small cubes
4 eggs
1 cup greek yogurt
2 teaspoons vanilla extract

Frosting
3 egg whites
1 cup granulated sugar
1 cup unsalted butter, softened but cool
1/2 teaspoon vanilla extract
4 ounces semisweet chocolate, melted

Snowflakes
2 egg whites, at room temperature
2 cups confectioners sugar
1/4 tsp cream of tartar
sugar, for dusting

Directions

Preheat the oven to 350 degrees F. grease or line muffin tins.

Place the dry ingredients in a large mixing bowl and stir to combine. Mix in the butter on low speed, until the mixture resembles moist crumbs. Stir in the eggs, greek yogurt and vanilla, scraping the bottom and sides of the bowl to be sure all the ingredients are well-combined.

Fill lined cupcake tine 3/4 full. Bake for 15-20 minutes, or until a tester inserted in the center of a cupcake comes out clean or with moist crumbs. Cool completely.

For the snow flakes. In bowl of a stand mixer, place the egg whites, powdered sugar, and cream of tartar. Using the whisk attachment, beat all together on low speed until combined. Stop the mixer and scrape down the sides of the bowl. Restart the mixer and beat the mixture on medium speed until very thick, shiny, stiff and white. About 7-10 minutes. On a piece of wax paper, Immediatly pipe into shapes and dust with sugar. chill.

For the frosting. Place the egg whites and sugar in a large metal or glass bowl. Set the bowl over a pot of simmering water, and whisk, continuously, until the sugar has completely dissolved and the mixture looks opaque. Remove the bowl from the heat, add vanilla, and whip on high speed until completely cooled. Whip in the butter, a tablespoon at a time, until thick and fluffy. If it begins to look curdled, continue to whip until it comes back together, before adding in remaining butter. Fold in the melted chocolate. Pipe onto cooled cupcakes.

Contact Us | Privacy Policy