Frosty the snowman was a jolly happy soul, with a carrot nose and two chocolate eyes, and insides made out of jam!
Welcome to Christmassy magic everyone, you've come to the right place.
Coconut is the star of the show with these, and to compliment the flavour, of course they have a beautiful cream cheese frosting, and they're filled with wonderful raspberry jam (totally optional because they also work without the jam!)
I adapted the recipe from my Coconut and Cherry Cupcakes by adding even more coconut into the mix with coconut flour. The increased absorption of moisture means there's slightly more sour cream in these, and the increased crumbliness means there's the addition of bicarbonate of soda.
As well as coconut flour and desiccated coconut in the sponge, I dip them in more desiccated coconut, so you know you're really going to sink your teeth into some delicious coconut flavour.
These delightful snowmen cupcakes are not only super delicious but easy to make.
I decorated mine to look like snowmen by placing chocolate chips for eyes and orange-coloured sprinkles for the carrot nose - easy!
Stick on some Christmas tunes, get out your spatula and catapult yourself into Christmas.
Let's get Caking It!
180C (170C fan)
Yield: 12 cupcakes
Prep: 10 mins
Bake: 20 mins
Assembly: 5 minutes
150g unsalted butter
150g caster sugar
4 medium eggs
100g gluten free self-raising flour
50g coconut flour
1 tsp gluten free baking powder
1/2 bicarbonate of soda
1/4 tsp xanthan gum
100g desiccated coconut
4 tbsp sour cream
80g unsalted butter
120g cream cheese
450g icing sugar
Raspberry jam (optional)
Don't forget to wait until all the ingredients are room temperature before starting.
Preheat oven to 180C. Fill 16 muffin holes with cases.
Cream the butter until pale, then add the sugar and cream together until fully incorporated.
Add the eggs, one at a time, mixing with an electric whisk between each addition.
In a separate bowl, mix the flour, coconut flour, baking powder, bicarbonate of soda, xanthan gum, and coconut with a fork, and then add this to the mixture, mixing until fully incorporated.
Spoon in the sour cream and fold until combined.
Spoon 2 tbsp of the mixture into each muffin case.
Let the mixture sit in the cases for 20 minutes before placing in an oven for 15 minutes.
Remove from the oven and cover with foil, then place back in the oven for a further 5 minutes. A skewer or toothpick inserted into the cupcakes should come out clean.
Method: Cream cheese frosting
This cream cheese frosting is slightly thicker than the frosting for my carrot cupcakes.
While they are cooling, move onto the cream cheese frosting. Cream the butter and cream cheese together, and gradually add in the icing sugar until it is all incorporated. You can do this either with a standing mixer, an electric hand whisk, or a fork.
Making sure the sponges are completely cool, scoop out the middle of the cupcake with an apple corer, taking care not to go right down to the bottom and with a teaspoon, fill the middle with some raspberry jam.
Spread a dollop of frosting on each cupcake and sprinkle some desiccated coconut on top.
Use different shaped sprinkles to create the snowman's eyes and nose.