White Chocolate Snowflake Cupcakes Recipes

WHITE CHOCOLATE SNOWFLAKES

Steps:

• Begin by drawing a snowflake on a white piece of paper, about 2 - 3 inches in diameter. You don't want to make them too big as they'll overwhelm the cupcake and may have trouble standing upright.
• Melt the chocolate in a microwave safe bowl for 20 seconds. Stir and microwave again in increments of 10 seconds until completely melted, stirring in between.
• Place melted chocolate into your piping container of choice. When piping the chocolate, it should slightly warm, but not hot. The hotter the chocolate it, the more quickly it will flow out of the bag. If it is too cool, it will clog the hole (ask me how I know). Should that happen, run the bag under some warm water to start it flowing again and wipe the excess water off with a paper towel.
• Cut a small hole in the bottom or corner of the bag.
• Place a piece of wax paper over the snowflake pattern.
• Trace over the pattern with the chocolate.
• Sprinkle shimmer sugar over the snowflake immediately after.
• Transfer to a baking sheet to harden and refrigerate if possible.
• Snowflakes will be a bit sturdier and there for easier to peel if refrigerated before using.
• Gently peel from wax paper and place onto frosted cupcake or cake.