How To Make Snow Globe Cupcakes
These snow globe cupcakes are a fun Christmas dessert. Chocolate cupcakes are topped with coconut, vanilla frosting, and a whimsical holiday lollipop!
Serves:
Ingredients
For Edible Snow Globes:
- 1½cupscold water
- 12packagesgelatin powder
- 6tbspsugar
- 3dropspeppermint extract
- nonstick cooking spray,for greasing
For Chocolate Cupcakes:
- 1½cupsall purpose flour
- ⅓cupdark cocoa powder
- 1tspbaking soda
- ¼tspkosher salt
- 1cupbrown sugar
- 1cuphot water
- ½cupcanola oil
- 1tbspapple cider vinegar
- 1tbspvanilla extract
For Topping:
- 1jarvanilla frosting
- ½cupsweetened coconut flakes
- 12holiday themed lollipops,sticks trimmed to 2 inches
- Powdered sugar,for dusting
SPECIAL EQUIPMENT
Equipments
-
12 balloons
-
12 skewers
Instructions
Edible Snow Globes:
-
In a small bowl, whisk together the cold water and gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20 to 30 seconds, or until the gelatin is melted.
-
Add the sugar and peppermint extract and stir until dissolved. Let cool for 10 minutes. If any foam rises to the top, skim off and discard.
-
Spray the balloons with nonstick spray. Wipe gently with a paper towel to distribute.
-
Dip each balloon in the gelatin until ¾ of the way submerged. Use tape or poke a small hole above the knot to attach the balloon to a skewer and stand it upright in a tall glass for 1 to 2 minutes.
-
Dip in gelatin again, then stand it upright in a tall glass again. If the gelatin begins to set, microwave in 10-second intervals and continue until all of the balloons are coated.
-
Let the balloons for at least 12 hours, until no longer tacky to the touch.
Cupcakes:
-
Preheat the oven to 350 degrees F. Line a 12-cup cupcake tin with cupcake liners.
-
In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Add the brown sugar and whisk to combine.
-
Add the hot water, canola oil, apple cider vinegar, and vanilla and mix until combined.
-
Divide the batter evenly between the cupcake liners.
-
Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
-
Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack and let cool completely.
-
Carefully remove one of the balloons from the skewer. Pinch a bit of the balloon near the knot, and carefully snip a small hole. Let the air slowly release from the balloon, then pull out of the gelatin snow globe and discard the balloon.
-
Trim the edges of the snow globe if uneven. Repeat with remaining coated balloons. Set the snow globes upright on a baking sheet until ready to top the cupcakes.
-
Frost the cupcakes with a dollop of vanilla frosting onto each cupcake, spreading evenly over the top.
-
Sprinkle the shredded coconut on top of the frosting, dividing evenly between the cupcakes.
-
Top each cupcake with a holiday lollipop, inserting the stick into the cupcake. Place the snow globes on top, and dust with powdered sugar.
-
Enjoy!
Nutrition
- Calories: 379.05kcal
- Fat: 13.34g
- Saturated Fat: 3.02g
- Trans Fat: 0.04g
- Monounsaturated Fat: 6.90g
- Polyunsaturated Fat: 3.07g
- Carbohydrates: 40.33g
- Fiber: 1.88g
- Sugar: 23.87g
- Protein: 26.31g
- Sodium: 210.10mg
- Calcium: 33.77mg
- Potassium: 96.51mg
- Iron: 1.60mg
- Vitamin A: 0.00µg
- Vitamin C: 0.05mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!