Jolly Snowman Cupcakes
These cute snowman cupcakes are sure to bring smiles at any winter holiday party.
Recipe - Grandview Store
Jolly Snowman Cupcakes
Prep Time70 Minutes
Servings24
Cook Time20 Minutes
Ingredients
1 box Betty Crocker SuperMoist golden cake mix
Water, vegetable oil and eggs called for on cake mix box
1/4 cup green, red and white candy sprinkles
1 container Betty Crocker Creamy Deluxe vanilla frosting
Blue, green, red and brown gel food colours
48 candy eyeballs
1 candied orange slice or large orange gumdrop, flattened, cut into 24 small triangles
3 teaspoons white candy sprinkles
24 miniature marshmallows
Directions
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box for 24 cupcakes. Stir in 1/4 cup candy sprinkles. Divide batter evenly among muffin cups (about two-thirds full).
- Bake 14 to 19 minutes or until toothpick inserted in centre comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Place 1/4 cup frosting each in 3 small bowls, and tint 1 bowl blue, 1 bowl green, and 1 bowl red with food colours. Place 1 tablespoon vanilla frosting in small bowl, and tint brown with food colour to desired colour. Spoon brown coloured frosting into small resealable food-storage plastic bag; partially seal bag, and set aside.
- On each cupcake, spread 2 teaspoons of the remaining vanilla frosting to cover two-thirds of cupcake; place 2 candy eyeballs, and 1 orange triangle for nose. Cut off tiny corner of brown frosting bag, and squeeze bag to pipe a half circle under nose for a smile. For hat, spread generous teaspoon of blue frosting on cupcake, and immediately sprinkle with white sprinkles on coloured edge to make brim. Place 1 marshmallow for pom pom. Repeat frosting for hat and sprinkles with remaining cupcakes and coloured frostings (use photo as guide).
- Store loosely covered at room temperature.
70 minutes
Prep Time
20 minutes
Cook Time
24
Servings
Shop Ingredients
Makes 24 servings
Betty Crocker - Super Moist Golden Vanilla Cake Mix, 432 Gram
2 for $4
Not Available
Cake Mate - Red Decors, 113 Gram
Betty Crocker - Creamy Deluxe Frosting Vanilla, 450 Gram
2 for $4
Cake Mate - Blue Decorating Gel, 19 Gram
Twinkle - Candy Eyeballs, 25 Gram
Smart Sweets - Candy - Peach Rings, 50 Gram
2 for $7
Twinkle - Triplet Sprinkler - White, 195 Gram
Western Family - Mini Marshmallows Soft & Fluffy, 400 Gram
Directions
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box for 24 cupcakes. Stir in 1/4 cup candy sprinkles. Divide batter evenly among muffin cups (about two-thirds full).
- Bake 14 to 19 minutes or until toothpick inserted in centre comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Place 1/4 cup frosting each in 3 small bowls, and tint 1 bowl blue, 1 bowl green, and 1 bowl red with food colours. Place 1 tablespoon vanilla frosting in small bowl, and tint brown with food colour to desired colour. Spoon brown coloured frosting into small resealable food-storage plastic bag; partially seal bag, and set aside.
- On each cupcake, spread 2 teaspoons of the remaining vanilla frosting to cover two-thirds of cupcake; place 2 candy eyeballs, and 1 orange triangle for nose. Cut off tiny corner of brown frosting bag, and squeeze bag to pipe a half circle under nose for a smile. For hat, spread generous teaspoon of blue frosting on cupcake, and immediately sprinkle with white sprinkles on coloured edge to make brim. Place 1 marshmallow for pom pom. Repeat frosting for hat and sprinkles with remaining cupcakes and coloured frostings (use photo as guide).
- Store loosely covered at room temperature.