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Chef's Quick Tip: Snowman cupcake

This week, pastry chef Mary Gutierrez of DiMare Pastry Shop shows Tina Redwine how to make snowman cupcakes.

News 12 Staff

Nov 30, 2020, 3:47 PM

Updated 1,299 days ago


This week, pastry chef Mary Gutierrez of DiMare Pastry Shop shows Tina Redwine how to make snowman cupcakes. 
Snowman cupcake
-¾ cup (90g) all-purpose flour
- ⅔ (65g) cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 cup (200g) granulated sugar
- ⅓ cup (78ml) vegetable oil
- ½ cup (120ml) milk
- 2 teaspoons pure vanilla extract
- big marshmallows
- vanilla frosting
- black icing
- funfetti or sugar pearls to decorate
* Preheat oven to 356°F (180°C) and line a muffin baking pan with 12 cupcake liners.
* In a medium sized bowl, whisk together the eggs, sugar, oil, and vanilla extract.
* Stir in milk, then add the rest of the ingredients (flour, cocoa powder, baking powder, salt), and mix until just combined but do not over mix. They batter won’t be very thick, sort of runny and that’s okay.
* Pour the batter into liners, and bake for 18-20 minutes or until a toothpick comes out clean. When completely chilled.
To decorate:
* Decorate with the vanilla frosting and put a marshmallow on each cupcake.
* Draw faces and arms using the black icing, and make buttons out of the sprinkles/funfetti. To make the nose use fondant.

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