Snowman cupcakes recipe
 Cupcakes are perfect for kids and adults to make this Christmas season. Keep a steady hand piping the eyes and mouth on these super-cute snowman cupcakes. 200g/7oz caster sugar175g/6oz plain flour50g/1¾oz cocoa powder1½ tsp baking powder½ tsp bicarbonate of sodapinch salt100ml/3½fl oz sunflower oil2 large free-range eggs2 tbsp soured cream 125ml/4fl oz boiling water 200g/7oz caster sugar 175g/6oz plain flour 50g/1¾oz cocoa powder 1½ tsp baking powder ½ tsp bicarbonate of soda pinch salt 100ml/3½fl oz sunflower oil 2 large free-range eggs 2 tbsp soured cream 125ml/4fl oz boiling water 200g/7oz unsalted butter, softened400g/14oz icing sugar1–2 tbsp milk 200g/7oz unsalted butter, softened 400g/14oz icing sugar 1–2 tbsp milk 100g/3½oz white ready-to-roll fondant icingorange food colouring pastered food colouring paste12 white marshmallowsblack writing icing tube2 tsp desiccated coconut12 pretzel sticks, broken in half 100g/3½oz white ready-to-roll fondant icing orange food colouring paste red food colouring paste 12 white marshmallows black writing icing tube 2 tsp desiccated coconut 12 pretzel sticks, broken in half Method Preheat the oven to 170C/160C Fan/Gas 3½ and line a 12-hole muffin tin with paper cupcake cases.Sift the sugar, flour, cocoa, baking powder, bicarbonate of soda and salt into a large mixing bowl. Stir in the sunflower oil, eggs and soured cream until smooth. Add the boiling water and beat again until silky smooth. Scoop the batter into a jug and pour evenly between the paper cupcake cases. Bake for 20–22 minutes until well risen and a wooden skewer inserted into the middle of the cakes comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.To make the buttercream, beat the butter until pale and light, then gradually stir in the icing sugar and milk until smooth.Make the snowman noses with 25g/1oz of the fondant icing. Add tiny dots of orange food colouring paste using a wooden skewer and knead until completely orange. Roll into 12 small carrot shapes about 1cm/½ in long. Leave to dry for 30 minutes.Tint the remaining icing red using the food colouring paste. Dust a work surface with icing sugar and roll into a neat 12cm/4½ in x 6cm/2½ in rectangle. Slice into 12 strips about ½ cm wide, to make the snowman scarves.Use the black writing icing to draw eyes and a mouth onto each marshmallow and stick an icing carrot just below the eyes.Spread the buttercream on top of each cake and press a marshmallow into the icing. Scatter over the desiccated coconut and push two prezel halves into each side of the cupcake for arms. Pipe black icing buttons onto the buttercream and wrap a red scarf around each marshmallow. Preheat the oven to 170C/160C Fan/Gas 3½ and line a 12-hole muffin tin with paper cupcake cases. Preheat the oven to 170C/160C Fan/Gas 3½ and line a 12-hole muffin tin with paper cupcake cases. Sift the sugar, flour, cocoa, baking powder, bicarbonate of soda and salt into a large mixing bowl. Stir in the sunflower oil, eggs and soured cream until smooth. Add the boiling water and beat again until silky smooth. Sift the sugar, flour, cocoa, baking powder, bicarbonate of soda and salt into a large mixing bowl. Stir in the sunflower oil, eggs and soured cream until smooth. Add the boiling water and beat again until silky smooth. Scoop the batter into a jug and pour evenly between the paper cupcake cases. Bake for 20–22 minutes until well risen and a wooden skewer inserted into the middle of the cakes comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Scoop the batter into a jug and pour evenly between the paper cupcake cases. Bake for 20–22 minutes until well risen and a wooden skewer inserted into the middle of the cakes comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. To make the buttercream, beat the butter until pale and light, then gradually stir in the icing sugar and milk until smooth. To make the buttercream, beat the butter until pale and light, then gradually stir in the icing sugar and milk until smooth. Make the snowman noses with 25g/1oz of the fondant icing. Add tiny dots of orange food colouring paste using a wooden skewer and knead until completely orange. Roll into 12 small carrot shapes about 1cm/½ in long. Leave to dry for 30 minutes. Make the snowman noses with 25g/1oz of the fondant icing. Add tiny dots of orange food colouring paste using a wooden skewer and knead until completely orange. Roll into 12 small carrot shapes about 1cm/½ in long. Leave to dry for 30 minutes. Tint the remaining icing red using the food colouring paste. Dust a work surface with icing sugar and roll into a neat 12cm/4½ in x 6cm/2½ in rectangle. Slice into 12 strips about ½ cm wide, to make the snowman scarves. Tint the remaining icing red using the food colouring paste. Dust a work surface with icing sugar and roll into a neat 12cm/4½ in x 6cm/2½ in rectangle. Slice into 12 strips about ½ cm wide, to make the snowman scarves. Use the black writing icing to draw eyes and a mouth onto each marshmallow and stick an icing carrot just below the eyes. Use the black writing icing to draw eyes and a mouth onto each marshmallow and stick an icing carrot just below the eyes. Spread the buttercream on top of each cake and press a marshmallow into the icing. Scatter over the desiccated coconut and push two prezel halves into each side of the cupcake for arms. Pipe black icing buttons onto the buttercream and wrap a red scarf around each marshmallow. Spread the buttercream on top of each cake and press a marshmallow into the icing. Scatter over the desiccated coconut and push two prezel halves into each side of the cupcake for arms. Pipe black icing buttons onto the buttercream and wrap a red scarf around each marshmallow.