My snowman cupcakes recipe with coconut and chocolate chips, the best festive sweet treats for kids and grown-ups alike. Super easy to make, ready in no time, and gone from the plate in seconds.
It’s beginning to look a lot like Christmas…it really looks a lot, and I mean a lot like Christmas. I can’t believe it is not even December yet, and everywhere you look there are decorations, Christmas trees, Christmas lights switched on already, goodies. The town is so ready for the big celebration. And I haven’t even started my shopping yet… But, I have aready started thinking about my Chritmas food menu. These cupcakes are definitely going to be on the list, no doubt about that. I just love coconut, it gives such an amazing flavour to these already delicious cupcakes. Not to mention the chocolate chips, I mean, it’s chocolate, we know it’s divine.
If you have kids, then this is a recipe to get them to help you. They will love to get their little hands messy, and I am sure they will be more than pleased with the final result. Not only cute, but fun to eat too. Same with Gingerbread men, these are so christmassy. Oh, you really have to listen to Christmas songs while baking the snowman cupcakes, just to add some extra magic. Don’t you just love Christmas?
Snowman cupcakes recipe
Snowman cupcakes recipe, the best this Christmas. If you love coconut, you must try these.
- 100 g butter (soften) (1/2 cup)
- 100 g granulated sugar (1/2 cup)
- 2 large eggs, slightly beaten
- 100 g plain flour (1 1/2 cups)
- 2 tbsp full-fat milk
- 100 g dessicated coconut ( 1 cup)
- 100 g cream cheese 3 oz
- 25 g butter, soften ( 1/8 cup)
- 100 g icing sugar (confectioner's) 1/2 cup)
- 50 g dessicated coconut (1/2 cup)
Preheat the oven to 180 degrees Celsius (375 degrees Fahrenheit).
In a large bowl, beat together the butter and sugar until smooth, then add the eggs one by one.
Sift in the flour, then fold in the coconut and milk.
Gently mix so that you can get a smooth consistency.
Line a muffin tin with 12 paper cases, and spoon the mixture in evenly, about 2/3 full.
Bake for 15 to 20 minutes until risen and firm to the touch.
Allow to cool completely.
To make the icing, beat together the cream cheese, butter and sugar.
Once the cupcakes have cooled down, use a teaspoon to spread the icing over each cupcake.
Sprinkle dessicated coconut generously on the cupcakes, so that they are fully covered.
Use chocolate chips and small pieces of orange peel to decorate.