Miss Clare is the daughter of one of my friends. She calls me the “Ferret-Cupcake Lady”. (Yes, I was gifted the sweetest, most loving rescue ferret.) Oh wait, no, her younger brother (Caleb) calls me the “Ferret Lady” – she just calls me the “Cupcake Lady.” Well, this is off-topic, so let me explain that Clare and her younger brother have egg and peanut issues. Clare gets so excited to see the cupcakes – but she can’t eat them due to her dietary restrictions. Are you or your family faced with dietary restrictions? With the help of Clare’s mom, (the awesome Mrs. Bergeson) I created these eggless and peanut free chocolate snowflake cupcakes for her! (I suppose she’ll share with Caleb. Girls rule!)
Included are the directions for the White Chocolate Snowflakes. I tried the “zip-lock method” – cutting the tip off a zip-lock bag and using it to pipe the snowflakes. That didn’t work for me. I ended up fitting a #3 tip in a pastry bag to make the snowflakes. Maybe a #2 would have been better?
Royal icing works so much better when piping delicate snowflakes. But, remember, royal icing is an egg-based product! You don’t need the sugar crystals, but who doesn’t like glitter?
- 1 1/2 cups all purpose flour
- 3 Tbls. cocoa powder
- 1 cup sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 Tbls. vinegar
- 5 Tbls. vegetable oil
- 1 tsp. vanilla
- 1 cup water
- 1 pkg. white chocolate chips
- sugar crystals
- 3 cups powdered sugar, sifted
- 1 cup butter (2 sticks) softened
- 3 Tbls. vanilla extract
Preheat oven to 350°F and line 12 muffin tins with foil liners.
Sift the dry ingredients together - flour, cocoa powder, sugar, baking soda and salt.
Combine the wet ingredients - vinegar, vegetable oil, vanilla and water.
Add the wet ingredients to the dry and stir until smooth. Do NOT beat in a mixer.
Bake for 20 minutes or until tester comes out clean.
Melt the chips in the microwave for 30 seconds. Stir. Continue microwaving at 10 second intervals until chocolate is smooth. (Chocolate will continue to melt after removing from the microwave, so go slowly.)
Fill and cut a small corner from a sandwich bag or use a pastry bag fitted with a #2 tip to pipe snowflake shapes.
Immediately sprinkle with sugar crystals.
In a stand mixer, cream the butter.
Slowly add the powdered sugar, a bit at a time. Scrape down the sides of the bowl and add more until all is incorporated.
Add the vanilla and beat until light and fluffy.