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Snowball Cupcakes Recipe

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4.5 from 131 reviews

Delightfully festive Snowball Cupcakes featuring a moist coconut sponge filled with fluffy marshmallow spread, topped with smooth vanilla buttercream, desiccated coconut, and charming baby blue fondant snowflake decorations. Perfect for winter celebrations or holiday gatherings.

Ingredients

For the sponge

  • 175 g unsalted Butter or baking spread, softened
  • 175 g Caster sugar
  • 3 large Eggs
  • 1 tbsp Milk
  • 1 tsp Vanilla extract
  • 25 g Dessicated coconut
  • 175 g Self-raising flour

For the buttercream

  • 200 g unsalted Butter, softened
  • 400 g Icing sugar
  • 1 ½ tsp Vanilla extract
  • 2-3 tbsp Milk

For decoration & filling

  • 100 g Baby blue fondant
  • 75 g Fluff marshmallow spread
  • 25 g Dessicated coconut
  • Icing sugar (for dusting)

Instructions

  1. Prepare Snowflake Decorations: Dust your work surface with icing sugar and roll out the baby blue fondant evenly. Use a snowflake-shaped cutter to cut out shapes, then place them on baking or greaseproof paper to dry and harden.
  2. Preheat Oven and Prepare Muffin Tin: Set your oven to 160°C Fan (180°C conventional / 350°F / Gas Mark 4). Line a muffin tin with 12 light blue cupcake cases, or a suitable alternative such as white.
  3. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and caster sugar until the mixture is smooth and pale, providing a light texture to your sponge.
  4. Add Wet Ingredients: Beat in the eggs one at a time, then stir in vanilla extract and desiccated coconut to infuse the sponge with flavor and texture.
  5. Incorporate Flour: Gently fold in the self-raising flour, mixing just until combined to keep the batter airy and soft. Add the tablespoon of milk to loosen the mixture slightly.
  6. Bake the Cupcakes: Divide the batter evenly among the cupcake cases. Bake in the preheated oven for approximately 20 minutes or until golden brown and a skewer inserted into the center comes out clean. Remove from oven and cool completely on a wire rack.
  7. Core the Cupcakes: Once cooled, use a cupcake corer or knife to hollow out the center of each cupcake to prepare for the filling.
  8. Fill with Marshmallow Fluff: Spoon or pipe the fluff marshmallow spread into the cored centers neatly, adding a sweet surprise inside each cupcake.
  9. Make Buttercream: Beat together the softened butter, icing sugar, vanilla extract, and 2-3 tablespoons of milk using a stand mixer or electric hand whisk until the mixture is smooth and creamy.
  10. Pipe and Decorate: Spoon the buttercream into a piping bag fitted with a circular nozzle and pipe onto each cupcake. Press the sides of the buttercream-coated cupcakes gently into desiccated coconut to create a snowy effect. Finally, place a dried fondant snowflake in the center to complete the look.

Notes

  • Ensure cupcakes are completely cool before coring and decorating to prevent melting or collapse.
  • If baby blue fondant is unavailable, bond white fondant with blue food coloring or use another pastel shade.
  • The marshmallow fluff adds sweetness and a light texture; substitute with white chocolate ganache for a different twist.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
  • For a gluten-free version, substitute the self-raising flour with a gluten-free blend suitable for cakes.

Find it online: https://mealoria.com/snowball-cupcakes-recipe/