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Sunday, 20 December 2015

Twelve Days of Christmas - Snowball Cupcakes

snowball cupcakes
snowball cupcakes
snowball cupcakes

I love that this time of year allows me so many excuses to bake! -not that I need much persuading for the rest of the year.

These cupcakes are something I've been wanting to make for months now after falling back in love with Raffaello's, the white chocolate cousin of Ferrero Rocher -and in my opinion...the better ones. I thought of making these way back in summer, but they felt much more suited to winter, so I've been waiting patiently impatiently to make them for this series. The only thing that could make them better is if it were actually snowing outside, but sadly no -there's just more rain.

snowball cupcakes
snowball cupcakes

Ingredients: (for 12 cupcakes)
120g of Stork
200g of caster sugar
2 eggs -beaten
1 teaspoon of vanilla
100ml of milk
80g of plain flour
95g of self raising flour
12 Raffaello

Ingredients: (for chocolate cream)
200g of Stork
200g of white chocolate -melted
200g of icing sugar

snowball cupcakes
snowball cupcakes

-Pre-heat your oven to 170°C and line your cupcake or muffin tin with cases.

-In a large mixing bowl add your stork and caster sugar. With an electric mixer (or stand mixer), beat these together until they're smooth and creamy -around 3-4 minutes.

-Pour in your beaten eggs and vanilla extract then mix for 2-3 minutes more. Then add in your milk and continue mixing until it's combined. It can sometimes curdle (usually due to something being too cold) at this point but don't worry, the flour fixes everything if this happens.

-Add in your flour, about half at a time and with your mixer on slow, beat until everything has just come together and you're left with a lovely smooth batter.

-Add one spoonful of batter into the bottom of each of your cases and place a Raffaello sweet in the middle. When you've added your secret sweet to each of your cases, pour a second spoonful of batter on top to cover them. Distribute any remaining batter you may have left evenly between your cases - they should be about 3/4 full.

-Bake in your pre-heated oven for 20-25 minutes. I usually find somewhere around 23 to be perfect.

-When your cakes are ready, take them out and leave them to cool completely before you ice them.

snowball cupcakes
snowball cupcakes

For the Icing:

-In a large bowl, add your Stork and icing sugar and mix together until smooth.

-Melt your white chocolate, I find it easiest to give it short blasts in the microwave. Around 10 seconds at a time so it doesn't burn.

-Allow your chocolate to cool down, but not so cold it starts to set again. When cooled, add this into your Stork and sugar and mix together until smooth.

To ice the cupcakes I used a piping bag without a nozzle. You can be a fancy as you like with it, but I was going for something very simple and rounded, kind of snowball like. I also cut out some snowflakes to add on top, in various sizes. You can pick these cutters up on eBay or Amazon for very little, I'm sure my set cost around £1.50.

snowball cupcakes
snowball cupcakes

Five Sleeps To Go!


  1. These look delicious! x

  2. They look so tasty - and the snowflake decor has just reminded me I have those icing punchers hiding somewhere! I'm off to hunt them out :D


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