Mini Snowman Cupcakes
This recipe was originally posted last year but they are so cute we decided to share them with you again…
I don’t have a sister, unless you count my friend Janet. A friend for as long as I can remember, our story could have easily been the plot line for a John Hughes film–upper classman cheerleader be-friends under classman cheereleader, shows her the ropes, they become lifelong pals. It’s nauseating really, but it’s the truth. Janet and I have seen each other through so much, our relationship is a source of safety and familiarity that few people in my life can afford me. She’s part of my family. And I am part of hers.
Part of what makes our friendship so special is that fact that it now includes my daughter. Auntie Janet is easily one of Scarlett’s favorite people and the feeling is mutual. As an executive who also runs a successful cake baking business, Auntie Janet has an aresenal of baking ideas that are truly inspiring. Therefore, we had to take her up on her offer to make her famous snowman cupcakes. She even agreed to find a way to modify her recipe to satiate my need for minty tasting cakes that would also go with candy cane toppers as well. If you ask me, a friend that feeds your sugar cravings is a great friend.
Scarlett and Auntie Janet spent an afternoon together after American Thanksgiving making the treats while I sat on my bum taking pictures. You’ve got to love aunts for that reason.
Mini Snowman Cupcakes
3 sticks salted butter, softened and cut into pieces
1 cup Dutch-process cocoa powder
3 ¼ cups packed dark brown sugar
1 ½ cups all-purpose flour
1 ½ cups of whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 ¼ cups buttermilk
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup chopped Andes Candies (crème de mint chocolates)
Butter Cream Frosting
1/2 cup of butter, room temperature
3 cups confectionary sugar
2 tablespoons whipping cream
Position a rack in the middle of the oven and preheat to 350. Line muffin pans with paper liners.
Put butter, cocoa powder and 3/4 cup water in a medium microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then add the brown sugar.
In a large bowl, whisk the flours, baking powder, baking soda. Whisk in the warm cocoa mixture.
In another bowl, whisk the buttermilk, eggs and vanilla; stir into the batter until just combined but don’t overmix. Add Andes Candies. Divide the batter among the prepared cups, filling each about three-quarters of the way. Bake until the cupcakes spring back when touched. Let cool in the pans 10 minutes, then transfer to racks to cool completely.
Whip butter and sugar together in mixer and then add tablespoon of whipping cream. Add more to desired spreading consistency.
Scarlett started out quite patient as Janet warmly showed her how to measure the dry ingredients, but then was keen to show Auntie Janet that she already knew the drill.
They worked as a team until the batter was complete. Scarlett really liked that Auntie Janet let her eat the Andes Candies at will.
Scarlett filled the cupcake papers with an ice cream scoop.
Scarlett could barely wait for the cupcakes to bake. We busied ourselves unwrapping the Hershey’s kisses. Clearly, we had to eat some of those as well.
The girls wound the buttercream frosting on the cupcake to create the snowman’s silhouette, pressed kisses on as hats and then drew on faces.
It was an afternoon that both Scarlett and I will not soon forget. I guess it’s just another chapter in our long friendship.
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