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Gingerbread Snowman Cupcakes

Ingredients

  • Cupcakes
  • 1 1/2 cups (375 mL) Robin Hood All-purpose Flour
  • 2 tsp (10 mL) ground ginger
  • 1 1/2 tsp (8 mL) baking powder
  • 1 tsp (5 mL) ground cinnamon
  • 1/4 tsp (3 mL) kosher salt
  • 1/4 tsp (3 mL) ground cloves
  • 1/2 cup (125 mL) butter, softened
  • 1/2 cup (125 mL) dark brown sugar
  • 2 large eggs
  • 1/4 cup (60 mL) unsulfured molasses
  • 1/2 cup (125 mL) whole milk
  • Frosting & Decorating
  • 1 1/2 cups (375 mL) butter, cold.
  • 5 cups (1125 mL) icing sugar
  • 2 1/2 tsp (13 mL) vanilla extract
  • 2 tbsp (30 mL) whipping cream
  • marshmallows, orange gummy bears, pretzels and black icing to decorate

Directions

Bake the cupcakes:

  1. Preheat oven to 350°F. Line 10 muffin cups with liners. Sift flour, ginger, baking powder, cinnamon, salt, and cloves in a medium bowl.
  2. Beat butter and sugar on medium speed until fluffy and lighter in colour. Add eggs, one at a time, beating after each. Stop to scrape down bowl and beater as needed. Add molasses and beat until smooth. Add half flour mix to sugar mixture and mix until blended. Add milk, mix until blended. Add remaining flour mix and until blended.
  3. Portion the batter evenly among the prepared muffin cups. Bake about 18 to 20 minutes. Let cupcakes cool on a wire rack for 15 minutes. Carefully remove cupcakes from pan and let cool completely.

 

Make the buttercream:

  1. Cut butter into pieces. Using paddle attachment, whip butter for 5-7 minutes, scraping down bowl occasionally. Beat until butter is light in color.
  2. Add 2 cups of powdered sugar and mix on low speed until incorporated into butter. Add 2 tsp vanilla extract and mix to combine. Add 2 more cups of powdered sugar and beat on low speed until combined. Increase speed to medium-high and beat for 3 minutes.
  3. Add last cup of powdered sugar along with 2 tbsp heavy whipping cream and 1/2 tsp vanilla extract. Beat on low until ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting. Ice the cupcakes.
  4. Decorate the cupcakes with the marshmallows, black icing for eyes and buttons, pretzels for arms and cut gummy bears for nose.
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Gingerbread Snowman Cupcakes

Ingredients

  • Cupcakes
  • 1 1/2 cups (375 mL) Robin Hood All-purpose Flour
  • 2 tsp (10 mL) ground ginger
  • 1 1/2 tsp (8 mL) baking powder
  • 1 tsp (5 mL) ground cinnamon
  • 1/4 tsp (3 mL) kosher salt
  • 1/4 tsp (3 mL) ground cloves
  • 1/2 cup (125 mL) butter, softened
  • 1/2 cup (125 mL) dark brown sugar
  • 2 large eggs
  • 1/4 cup (60 mL) unsulfured molasses
  • 1/2 cup (125 mL) whole milk
  • Frosting & Decorating
  • 1 1/2 cups (375 mL) butter, cold.
  • 5 cups (1125 mL) icing sugar
  • 2 1/2 tsp (13 mL) vanilla extract
  • 2 tbsp (30 mL) whipping cream
  • marshmallows, orange gummy bears, pretzels and black icing to decorate

Directions

Bake the cupcakes:

  1. Preheat oven to 350°F. Line 10 muffin cups with liners. Sift flour, ginger, baking powder, cinnamon, salt, and cloves in a medium bowl.
  2. Beat butter and sugar on medium speed until fluffy and lighter in colour. Add eggs, one at a time, beating after each. Stop to scrape down bowl and beater as needed. Add molasses and beat until smooth. Add half flour mix to sugar mixture and mix until blended. Add milk, mix until blended. Add remaining flour mix and until blended.
  3. Portion the batter evenly among the prepared muffin cups. Bake about 18 to 20 minutes. Let cupcakes cool on a wire rack for 15 minutes. Carefully remove cupcakes from pan and let cool completely.

 

Make the buttercream:

  1. Cut butter into pieces. Using paddle attachment, whip butter for 5-7 minutes, scraping down bowl occasionally. Beat until butter is light in color.
  2. Add 2 cups of powdered sugar and mix on low speed until incorporated into butter. Add 2 tsp vanilla extract and mix to combine. Add 2 more cups of powdered sugar and beat on low speed until combined. Increase speed to medium-high and beat for 3 minutes.
  3. Add last cup of powdered sugar along with 2 tbsp heavy whipping cream and 1/2 tsp vanilla extract. Beat on low until ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting. Ice the cupcakes.
  4. Decorate the cupcakes with the marshmallows, black icing for eyes and buttons, pretzels for arms and cut gummy bears for nose.