How to Make Frozen Cupcakes
Although the summer holidays are well under way, there’s always room for some Frozen fun, and it’s a great time to get baking for picnics and kids parties. These gorgeous cupcakes are made with the Wilton Color Swirl decorating set, which makes easy work of icing with multiple shades. With this step by step guide you can learn to make these Frozen Cupcakes which bring a sparkle to any occasion!
Makes 12 cupcakes
Ingredients for the cupcakes :
- 175 g (6 oz) Butter
- 175 g (6 oz) Caster Sugar
- 3 large Eggs
- 175 g (6 oz) Self-raising Flour
- 110 g (6 oz) Desiccated Coconut
- 1 teaspoon Vanilla Extract
For the buttercream :
- 225 g (8 oz) Butter
- 450 g (1 lb) Icing Sugar
- 175 g (6 oz) White chocolate
- 2-3 tbsps Milk
- 1 tsp Vanilla extract
- Blue Food Colourings (Gel or Paste is best)
To decorate you will need :
1. Preheat the oven to 180ºC / Fan 160ºC / 350ºF / gas mark four, and line a 12-hole muffin tin with paper cupcake or muffin cases.
2. Put the butter, caster sugar, eggs and vanilla extract into the bowl of a free-standing mixer (or you could use a handheld electric whisk and mixing bowl). Then sift in the flour, lifting the sieve quite high to incorporate air, and beat for one to two minutes until light and creamy. Add the desiccated coconut and mix until incorporated. Be careful not to over mix. Divide the mixture evenly between the paper cases.
3. Bake in the preheated oven for 20 to 25 minutes or until well risen and a skewer inserted into one of the cakes comes out clean. Remove from the oven and leave to cool in the tin for ten minutes. Transfer to a wire rack to cool completely.
4. Melt the white chocolate in a bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the chocolate has melted. Leave the melted chocolate to cool until needed.
5. Meanwhile, prepare the buttercream. Beat the butter until soft and creamy. Sift the icing sugar and gradually add to the creamed butter mixing on a low speed. When fully incorporated add the milk, the vanilla extract and the cooled chocolate and beat for three to five minutes on a higher speed until soft and fluffy.
6. Roughly divide your bowl of icing into three equal quantities, using a knife. Spoon one third of the icing into one of the piping bags. Add a small amount of blue food colouring to the two thirds of buttercream in the bowl and mix until fully incorporated. Now spoon half of this into the second piping bag. Add some more blue food colouring to the final third of buttercream until you have a slightly darker shade of blue and spoon this into the final piping bag.
7. Once you have filled your three piping bags with different coloured icings, assemble your color swirl piping bag using the round nozzle. Begin swirling each cupcake starting from the outside and working your way in.
8. Once you have iced all of your cupcakes, you can begin to make the decorations. Roll out some white fondant icing to a thickness of about 5 millimetres (quarter of an inch) and cut out using a snowflake shaped cutter. Using a decorating brush, finish with pearl dust. Leave for an hour to dry and firm.
9. To decorate, top your cupcakes with your fondant snowflakes and edible white and silver glitters.