Christmas snow cupcakes

Step 1/3

• 36⅔ g flour
• ⅓ tsp baking powder
• ⅓ tsp baking soda

• oven
• large bowl
• hand mixer with beaters

Preheat oven to 180ºC/350ºF. In a large bowl, mix together flour, baking powder, and baking soda.

Step 2/3

• 10 g butter
• 20 g sugar
• ⅔ tsp vanilla sugar
• ⅓ egg
• 13⅓ ml oil
• ⅓ tsp rum extract
• 23⅓ ml milk
• 10 g ground nuts

• muffin tin
• ice cream scoop
• muffin tin liners
• large bowl

In another bowl, mix butter, sugar, and vanilla sugar. Add egg, oil, and rum extract to the mixture and beat to combine. Alternately add flour mixture and milk to the butter mixture and stir until dough is combined. Stir in nuts. Line muffin tin, and fill each mold up to ¾ with batter. Bake at 180ºC/350ºF for approx. 20 min., until golden brown. Remove from oven and set aside to cool.

Step 3/3

• 40 g butter
• 100 g confectioner’s sugar
• ⅔ tsp vanilla sugar
• 13⅓ ml cream
• shredded coconut
• cinnamon stars

• piping bag with decorating tip
• large bowl
• rubber spatula

Meanwhile, for the frosting: beat butter until smooth. Add confectioner’s sugar little by little until combined. Add vanilla sugar and cream and beat until fluffy in consistency. Pipe onto cupcakes, then sprinkle shredded coconut over the cupcakes. Garnish with a cinnamon star. Enjoy!

Enjoy your meal!