Saturday, October 31, 2009

Snowman Cupcakes

I know it is only November but it is never too soon to talk about dessert for the holidays. Especially when the cupcakes are delicious and adorable. Here are our Snowman Cupcakes from our first book, The Confetti Cakes Cookbook (2007). I love to make these cupcakes with our moist Red Velvet Cake and our sweet Cupcake Frosting. The combination of the two balance each other perfectly.

Everyone is busy, especially during the holidays, so this is a perfect dessert for those who have short amounts of free time. You can make the snowmen ahead of time and then whip up the cupcakes and frosting right before the festivities begin! Just make sure to buy your cupcake wrappers ahead of time so you are ready to go.

People will be blown away by the cutest, most delicious dessert they have ever had.

Hot Tips:
* If you don't have or can't find rolled fondant for the snowman you can use, marzipan or marshmallows and white gumdrops with other candy.

*For a tangy touch you can pair the cake with a rich cream cheese frosting by just adding 1 cup or 8 ounces of cream cheese, and cut the butter in half of the original frosting recipe.

Snowman Cupcakes


















Red Velvet Cake Recipe


















Cupcake Frosting


5 comments:

Vi said...

Hi Elisa! I was planning on making red velvet cupcakes for Valentine's Day but wanted to use your Swiss Buttercream recipe instead. If I add the 8 oz of cream cheese to the recipe, how long can I keep it out at room temperature? I am interested in the Swiss Buttercrem + cream cheese as a filling for a red velvet wedding cake as well.

Thanks so much!
Vi

Ottavia said...
This comment has been removed by the author.
Ottavia said...

Hi Elisa,
I used this receipe for a 3" in 6 round pan and the center was soggy and wet after 1 1/2 cooking. Any tips on cooking time. The batter was very thick, should it be? Or did I have too much floor? Thanks so much.

P.S. The cook times varies between your books...the kids cake book all indicate 45 minutes and the other book indicates 1 hour...for the same receipe...lemon cake vs white/yellow cake. Which should I use? Thanks again.

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