White Chocolate Snowflake Cupcakes Recipes

WHITE CHOCOLATE-SNOWFLAKE CUPCAKES

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 24 cupcakes. Cool 10 min. (Do not remove cupcakes from pans.) Pierce tops with fork.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
• Meanwhile, melt chocolate as directed on package; cool 10 min. Pour into small resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe chocolate into snowflake patterns on waxed paper-covered baking sheet. Refrigerate 15 min. or until firm.
• Remove cupcakes from pans. Beat cream cheese, marshmallow creme and drink mix in large bowl with mixer until blended. Add COOL WHIP; beat just until blended. Spoon into large resealable plastic bag; cut off one bottom corner, then use to pipe COOL WHIP mixture onto cupcakes. Top with chocolate snowflakes.

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.

WINTER FANTASY SNOWFLAKE CUPCAKES

Steps:

• Frost cupcakes, reserving some frosting for decorating as desired., For snowflake cupcakes: Place clear decorating sugar in a small shallow bowl; roll top edge of each cupcake in sugar to form a decorative rim. Set aside., With a pencil and paper, draw assorted snowflake designs. Cut into individual patterns. Melt candy coating in a microwave-safe bowl; stir until smooth. Transfer to a resealable plastic bag; cut a small hole in corner of bag. Place waxed paper over the drawings and pipe candy coating over designs. Sprinkle with blue decorating sugar and edible glitter. Refrigerate until set., Gently lift candy flakes from waxed paper; arrange snowflakes on cupcakes. Sprinkle with additional edible glitter.

SNOW GLOBE CUPCAKES RECIPE BY TASTY

Steps:

• Make the edible snow globes: In a small bowl, whisk together the cold water and gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
• Add the sugar and peppermint extract and stir until dissolved. Let cool for 10 minutes. If any foam rises to the top, skim off and discard.
• Spray the balloons with nonstick spray. Wipe gently with a paper towel to distribute.
• Dip each balloon in the gelatin until ¾ of the way submerged. Use tape or poke a small hole above the knot to attach the balloon to a skewer and stand it upright in a tall glass for 1-2 minutes. Dip in gelatin again, then stand it upright in a tall glass again. If the gelatin begins to set, microwave in 10-second intervals and continue until all of the balloons are coated. Let the balloons for at least 12 hours, until no longer tacky to the touch.
• Make the cupcakes: Preheat the oven to 350°F (180°C). Line a 12-cup cupcake tin with cupcake liners.
• In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Add the brown sugar and whisk to combine.
• Add the hot water, canola oil, apple cider vinegar, and vanilla and mix until combined.
• Divide the batter evenly between the cupcake liners.
• Bake the cupcakes for 14-16 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
• Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack and let cool completely.
• Finish the edible snow globes: Carefully remove one of the balloons from the skewer. Pinch a bit of the balloon near the knot, and carefully snip a small hole. Let the air slowly release from the balloon, then pull out of the gelatin snow globe and discard the balloon. Trim the edges of the snow globe if uneven. Repeat with remaining coated balloons. Set the snow globes upright on a baking sheet until ready to top the cupcakes.
• Assemble the cupcakes: Frost the cupcakes with a dollop of vanilla frosting onto each cupcake, spreading evenly over the top.
• Sprinkle the shredded coconut on top of the frosting, dividing evenly between the cupcakes.
• Top each cupcake with a holiday lollipop, inserting the stick into the cupcake. Place the snow globes on top, and dust with powdered sugar.
• Enjoy!