Jolly Snowman CupcakesJolly Snowman Cupcakes
Jolly Snowman Cupcakes
Jolly Snowman Cupcakes
These cute snowman cupcakes are sure to bring smiles at any winter holiday party.
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Recipe -
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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
  1. 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).
  2. 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.
  3. 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.
  4. 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).
  5. Store loosely covered at room temperature.
70 minutes
Prep Time
20 minutes
Cook Time
24
Servings

Shop Ingredients

Makes 24 servings
1 box Betty Crocker SuperMoist golden cake mix
Not Available
Water, vegetable oil and eggs called for on cake mix box
Not Available
1/4 cup green, red and white candy sprinkles
Not Available
1 container Betty Crocker Creamy Deluxe vanilla frosting
Not Available
Blue, green, red and brown gel food colours
Not Available
48 candy eyeballs
Not Available
1 candied orange slice or large orange gumdrop, flattened, cut into 24 small triangles
Not Available
3 teaspoons white candy sprinkles
Not Available
24 miniature marshmallows
Not Available

Directions

  1. 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).
  2. 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.
  3. 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.
  4. 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).
  5. Store loosely covered at room temperature.