Snowscape Cupcakes

  • recipe photo
  • Inspired by the beauty of winter, these delicious and easy-to-make cupcakes make a festive addition to any party. Decorated with miniature chocolate trees, these chocolate treats get kids excited about holiday baking.

As eye-catching as they are delicious, these clever cupcakes create a landscape of snow-dusted trees on the holiday party table. Kids will be drawn to the imaginative design and the rich flavors.

Ingredients - Cupcakes

  • 1 1/2 cups self-rising flour
  • 1 1/4 cups all purpose flour
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 1 cup milk
  • 1 teaspoon vanilla extract

Ingredients - Vanilla Buttercream Icing

  • 1 cup unsalted butter, softened
  • 6 to 8 cups confectioners sugar
  • 1/2 cup milk
  • 2 teaspoons vanilla extract

ingredients - Decorations

  • Light blue sugar
  • Silver ball dragées
  • Ice cream cones with pointed end
  • White milk chocolate for melting
  • Lollipop sticks
  • Parchment paper
  • Saucepan and glass bowl (one that fits on the saucepan)


  • Preheat oven to 350 degrees.

  • Line 2 (12 capacity) muffin tins with cupcake papers. Then, in a small mixing bowl, combine the flours and then set this bowl aside.

  • In a large mixing bowl, beat the butter on medium speed until smooth. Gradually add in the sugar and continue to beat until fluffy (3 min). Next add the eggs, one at a time, beating well after each addition. Add the dry ingredients (flours) in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over mix.

  • Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 min. Cook cupcakes in tins for 15 min and then place them on a wire rack for additional cooling.

  • To make the icing, place the butter in a large mixing bowl. Add 4 cups of sugar, the milk and vanilla. Mix ingredients on medium speed until smooth and creamy (2 to 5 min). Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (2 min). Stop mixing with the icing is thick enough to spread. Note: use and store icing at room temperature; icing will set if chilled.

  • To create the chocolate tree lollipops, cut ice cream cones so that they're about 1 1/2from the tip.

  • Boil water in a saucepan and then place a glass bowl above the water level. Place chocolate in the bowl to melt. Dip the cones into the chocolate until completely covered. Place the chocolate covered cones on a sheet of parchment paper and while wet, sprinkle sugar dustings and silver ball dragées on the trees.

  • While the trees are drying, ice the cupcakes and then dust them with a light blue sugar. Place a lollipop stick in the cupcake center and cover it with the decorated trees.