Treat your friends and family this Christmas to these delicious Red Velvet Snowman Cupcakes – they’re almost too cute to eat!
Why you’ll love these Red Velvet Snowman Cupcakes
- The flavours are delicious! Chocolate, vanilla and tangy cream cheese frosting. Yum.
- The snowmen look super cute, with their sugar-paste carrot noses and chocolate twig arms ☺️
- The textures are heavenly. The sponge is soft, moist and melts in the mouth. The frosting is smooth and creamy. A winning combination!
- Oh, and did I mention they’re CUTE!?
How to make the snowmen heads
Just follow these simple steps to make the snowmen heads.
- Make the carrot noses. Using your fingers, roll a tiny piece of orange fondant into a cone shape to make a carrot nose. Cut the thicker end of the nose with a sharp knife to make a flat surface (this end will be attached to the head). Repeat this until you have 12 noses. Set aside and leave to dry and harden.
- Add the eyes and mouth. Use chocolate writing icing to dot two eyes and a mouth onto each marshmallow, leaving space in the middle for the nose.
- Glue on the nose. Once the carrot noses are dry, use a dab of edible glue to stick the nose to the marshmallow.
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Red Velvet Snowman Cupcakes recipe (makes 12)
For the red velvet cupcakes
- 100g Stork tub/margarine/unsalted butter
- 150g caster sugar
- 180g self-raising flour
- 1 tablespoon cocoa powder
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 200ml buttermilk
- 1 teaspoon white wine vinegar
- 1 teaspoon bicarbonate of soda
- Red gel food colouring – I highly recommend using Sugarflair Red Extra
For the cream cheese frosting
- 150g unsalted butter, soft at room temperature
- 150g full-fat Philadelphia, cold from the fridge
- 300g icing sugar
For the snowmen
- 12 large white marshmallows
- Chocolate writing icing
- Orange ready-to-roll fondant
- Edible glue
- 1 pack Mikado biscuit sticks
- Edible balls
Start by making the red velvet cupcakes
- Beat the margarine/butter and sugar together until light and fluffy.
- Add the eggs and vanilla extract and mix together.
- Add the flour, cocoa powder and buttermilk and fold the mixture together until smooth.
- Add the food colouring until the cake mixture turns bright red.
- In a small bowl, combine the vinegar and bicarb until it fizzes up, then quickly fold into the cake mixture.
- Divide evenly between 12 cupcake cases. Bake for 15-18 minutes until risen and a toothpick inserted in the middle comes out clean. Leave to cool completely on a wire rack.
Now make the cream cheese frosting
- Beat the butter until really soft and pale in colour.
- Sift in half the icing sugar and beat until smooth.
- Sift in the remaining icing sugar and beat again until you have a smooth and creamy frosting.
- Now take the cream cheese out of the fridge and add to the bowl. Gently fold the cream cheese into the frosting until smooth. Be careful not to overdo it, as it can quickly become runny.
Make the snowmen heads
- Using your fingers, roll a tiny piece of orange fondant into a cone shape to make a carrot nose. Cut the thicker end of the nose with a sharp knife to make a flat surface (this end will be attached to the head). Repeat this until you have 12 noses. Set aside and leave to dry and harden.
- Use chocolate writing icing to dot two eyes and a mouth onto each marshmallow, leaving space in the middle for the nose.
- Once the carrot noses are dry, use a dab of edible glue to stick the nose to the marshmallow.
Assemble the snowmen
- Using a piping bag fitted with a large open circular nozzle to pipe the snowmen bodies on top of the cupcakes. If you don’t have a piping bag, simply spoon the buttercream on top.
- Place the snowmen marshmallow heads on top.
- Snap a Mikado stick in half and push into each side of the buttercream.
- Push 3 edible balls into the buttercream for the buttons.