Who said we can’t make a snowman in Singapore by 32 degrees? Well, of course we had to get creative, there’s no snow here but lots of coconuts! So, I baked a batch of my always perfect vanilla cupcakes, layered some marshmallow cream on them (thought it would be the best option as it doesn’t melt as quickly as all other icings), dipped them in coconut flakes and placed some chocolate and peanut butter chips to make the face.
Let me give you my recipe for my always perfect cupcakes: 225g of room temperature butter 175g of sugar (use less if the frosting is very sweet) 225g of plain flour 1 teaspoon of baking powder 4 eggs 1 teaspoon of good quality vanilla extract Beat all the ingredients together for 3 minutes, until smooth and creamy. Heat the oven at 175 C degrees. Use a tablespoon to measure how much cream you put in the muffin tins, so you will bake them evenly, I put two tablespoons in each and end with approximately 18 pieces. Bake for 20 to 25 minutes until golden on the sides. Let it cool down for 5 minutes then release them from the tins and let them cool down completely before decorating. ⛄️❄️☃️❄️⛄️❄️☃️
If you end up with cupcakes that raised too much (as in my case!), just use a sharp knife to cut the top.
For the decoration you will need:
Marshmallow cream or royal icing or vanilla frosting
coconut flakes in a small bowl
peanut butter (or butterscotch) chips
And here are the easy step by step instructions for decorating:
Repeat for all your cupcakes and place them on a plate covered with coconut flakes as if they were sitting in the snow!