White Chocolate Snowball Cupcakes

Name: White Chocolate Snowball Cupcakes
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Cuisine: Cupcakes
Ingredients: 150g Butter or Baking Margarine (Stork); 75g White Caster Sugar; 75g Golden Caster Sugar; 3 Medium Eggs; 1tsp Vanilla Extract; 150g Self Raising Flour; 1/2 tsp Baking Powder; Optional: 10g Desiccated Coconut; 100g Butter (room temperature); 160g Cream Cheese; 560g Icing Sugar; 1tsp Vanilla Extract/Paste; 2 Heaped Tbsp White Chocolate Spread; Extra Desiccated Coconut to decorate; Extra 4-5 Tbsp White Chocolate Spread for the cupcake core

JUMP TO RECIPE

Fluffy vanilla cupcakes with a white chocolate core, topped with white chocolate frosting and desiccated coconut. It’s like a Rafaello chocolate in cupcake form!

Makes 12 Cupcakes

I use deep cupcake/muffin tins and cases not the smaller fairy cake versions

Ingredients

Cake

150g Butter or Baking Margarine (Stork)

75g White Caster Sugar

75g Golden Caster Sugar

3 Medium Eggs

1tsp Vanilla Extract

150g Self Raising Flour

1/2 tsp Baking Powder

Optional: 10g Desiccated Coconut

Filling

3-4 Tablespoons White Chocolate Spread*

Frosting

100g Butter (room temperature)

160g Cream Cheese

560g Icing Sugar

1tsp Vanilla Extract/Paste

2 Heaped Tbsp White Chocolate Spread*

Extra Desiccated Coconut to decorate

*Tastes amazing! Literally like the inside of a Kinder Bueno. Should be stocked in most supermarkets

Method

Cake

Preheat your oven to 160 C Fan/180 C/Gas Mark 4 and line your cupcake tin with baking cases.
Add your butter, sugars, vanilla extract to your bowl and cream together until light and fluffy, at least 5-8 mins.
Add the eggs one or two at a time, mixing very well in between until the batter comes back together - doesn't look split or curdled - after each addition.
Next fold in the flour, desiccated coconut and baking powder, until well incorporated, careful not to mix to vigorously and knock out the air from the creaming stage.
Pour cake batter into your lined cupcake tins and pop into the oven for about 20 - 30mins dependent on your oven. Wait at least 20 mins before first opening the oven door to check on the cake. When a skewer comes out clean or the cupcake top springs back when lightly touched, the cake is ready.

Frosting

Whilst the cake is baking, whip the room temp butter, and vanilla extract until lighter in colour & soft.
Mix in the cream cheese (straight from the fridge) and mix for 2-3 mins until well combined. Don’t over mix or the mixture may become too loose/runny. Don’t worry if this happens pop it in the freezer for a few minutes.
Add the icing sugar to the mixture in two batches, mixing well in between each addition. Whip the mixture up until pale & fluffy, about 5-8 minutes.
Add the white chocolate spread to the frosting and beat for a further 2-3mins. You can store the frosting in the fridge, if you make it ahead of time and whip it up again when you’re ready to use it.

decorate

Make sure you allow your cupcakes to cool completely before decorating.

Poke a hole in the centre of each cupcake using a knife or cupcake corer and then fill the hole in each cupcake with white chocolate spread.
Use a piping bag or pallete knife or spoon to generously spread the frosting on the top of each cupcake.
Pour your desiccated coconut over the frosting on each cupcake to create a fun snowball looking effect. Or alternatively style as desired!

Have a bake and let me know what you think on Instagram @OsiBakes