*Christmas Snowmen Cupcakes*
Cute, easy to make and quite, quite delicious! (Adapted from the Bakingmad.com site.)
150g of butter (scant 2/3 cup)
150g of golden caster sugar (generous 3/4 cup superfine sugar)
3 large free range eggs, beaten
150g of self raising flour (1 1/2 cup)
1/2 tsp baking powder
few drops pure vanilla extract
225g of white ready to roll icing (1 pound)
4 TBS Apricot jam
1 TBS hot water
12 White Marshmallows
1 TBS dessicated coconut
red candy strawberry belts
black designer icing
red designer icing
Preheat the oven to 180*C/350*F/ gas mark 4. Line a 12 cup muffin tin with paper liners.
Cream the butter and sugar together until light and creamy. Gradually beat in the eggs and vanilla, making sure it is well amalgamated. If your eggs begin to curdle add a tbs of the flour. Whisk together the flour and baking powder. Stir this into the creamed mixture along with the vanilla until smooth. Divide the mixture equally amongst the muffin cups.
Bake for 20 to 25 minutes until risen, golden brown and the top springs back when lightly touched. Remove to a wire rack to cool completely before proceeding.
Dust the counter top with icing sugar and roll out the ready to roll icing 1/4 inch thick. Cut out 12 circles which are slightly smaller than the tops of the cupcakes. Mix together the apricot jam and the water. Brush some on the top of each cupcake and then top with the circles of icing. Brush some jam on one flat side of each marshmallow and stick one on top of each icing circle slightly off centre. Roll the scraps of icing into 12 small balls for the noses. Roll in apricot jam and then in the coconut. Attach to the faces using a little dab of jam. Pipe a bit of black on for the eyes and red for the smiles. Using a dab of apricot jam stick on the silver balls for buttons. Wrap the strawberry belts around the marshmallows for scarves.
Store in an airtight container.