Mini Snowman Cupcakes

Photography: Tango | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Prep time 25 minutes
  • Total time 45 minutes
  • Portion size 12 servings


Meringue Icing:


In large bowl, using electric mixer, beat together butter, milk, eggs and vanilla until well combined. mix together flour, sugar, baking powder and salt; beat into butter mixture until smooth, about 2 minutes.

Preheat oven to 375°F. Spoon batter into 12 greased muffin cups, about 3/4 full. Bake until tester inserted in centre of cupcake comes out clean, 15 to 20 minutes. Let cool in pan on rack for 10 minutes; transfer directly to rack and let cool completely. (Make-ahead: Can be stored for up to 1 day at room temperature or frozen for up to 1 month).

Meringue Icing

In large, heatproof bowl, whisk together egg whites, sugar, corn syrup and salt; place over saucepan of hot, but not boiling, water (do not allow bowl to touch water). Using electric mixer, beat mixture until candy thermometer reads 160°F, about 5 minutes. Remove bowl from heat; beat until cooled slightly and stiff peaks form. Let cool completely. (Make-ahead: Icing can be covered and refrigerated for up to 1 day).

Spoon icing into pastry bag fitted with 1-inch round tip; swirl over cakes. Using marshmallows, black icing, pretzel sticks, candies and licorice, decorate each cupcake to make into snowmen.

Nutritional facts PER SERVING: about

  • Calories 405
  • Total fat 9 g
  • Saturated fat 5 g
  • Sodium 220 mg
  • Total carbohydrate 76 g
  • Sugars 65 g
  • Protein 5 g
  • Iron 1 mg
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Baking & Desserts

Mini Snowman Cupcakes