Snow White Cupcakes

Snow White Cupcakes

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Indulge your sweet tooth with our enchanting Snow White Cupcakes, a delightful treat that promises to bring a touch of magic to any occasion. Perfect for birthdays, celebrations, or just a cozy afternoon snack, these cupcakes boast a rich and creamy flavor profile that will leave you wanting more. With a fluffy white cake base infused with aromatic almond and peppermint extracts, every bite is a blissful experience that captures the essence of sweet winter wonderland.

What sets these cupcakes apart is not just their delicious taste but also their stunning presentation. Topped with a luscious cream cheese frosting and adorned with edible glitter and sugar snowflakes, they are as visually captivating as they are tasty. Imagine serving these beauties at your next gathering, where they will undoubtedly steal the show and become the centerpiece of joy and laughter.

Not only are these cupcakes delightful in flavor and appearance, but they’re also surprisingly easy to make. In just 45 minutes, you can create a batch of 24 cupcakes that serve as the perfect dessert for family and friends. Bring a little charm and sweetness into your kitchen with our Snow White Cupcakes, and let the festive spirit shine through in every sumptuous bite!

Ingredients

  • 1.5 teaspoon almond extract 
  • teaspoons double-acting baking powder 
  • 0.5 cup butter softened
  • cup buttermilk 
  • oz cream cheese softened
  • 24 servings edible gold dust 
  • large eggs 
  • cups baking mix 
  • teaspoons peppermint extract 
  • 32 oz powdered sugar 
  • 0.3 teaspoon salt 
  • 0.5 teaspoons salt 
  • cup shortening 
  • cups sugar 
  • 24 servings sugar 
  • 1.5 teaspoon vanilla extract 
  • 2.8 cups flour all-purpose

Equipment

  • oven
  • hand mixer
  • wooden spoon
  • kitchen scissors

Directions

  1. To prepare White Cake, Preheat oven to 350 degrees. Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
  2. Add eggs, 1 at a time, beating until blended after each addition.
  3. Combine flour, baking powder, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts.
  4. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.
  5. Bake for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
  6. To prepare frosting, beat cream cheese, butter, and peppermint extract at medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Makes 6 cups.
  7. To fill cupcakes, insert the end of a wooden spoon or dowel into the center of the cupcake to make a hole. Fill a zip-top plastic freezer bag with filling or frosting. Use scissors or kitchen shears to snip about 1/4 inch from one corner of the bag; insert bag into the hole in the cupcake. Squeeze gently until filling comes to the top of each cupcake.
  8. Frost each cupcake.

Nutrition Facts

Calories494kcal
Protein3.09%
Fat31.84%
Carbs65.07%

Properties

Glycemic Index
17.3
Glycemic Load
28.3
Inflammation Score
-2
Nutrition Score
4.9339130192023%

Nutrients percent of daily need

Calories:494.13kcal
24.71%
Fat:17.75g
27.31%
Saturated Fat:7.15g
44.67%
Carbohydrates:81.64g
27.21%
Net Carbohydrates:81.15g
29.51%
Sugar:67.18g
74.65%
Cholesterol:51.91mg
17.3%
Sodium:255.96mg
11.13%
Alcohol:0.29g
100%
Alcohol %:0.28%
100%
Protein:3.87g
7.74%
Selenium:9.42µg
13.45%
Vitamin B2:0.18mg
10.86%
Vitamin B1:0.15mg
10.23%
Folate:37.87µg
9.47%
Phosphorus:88.32mg
8.83%
Manganese:0.12mg
6.16%
Vitamin A:306.79IU
6.14%
Calcium:58.04mg
5.8%
Iron:1.04mg
5.8%
Vitamin B3:1.1mg
5.51%
Vitamin E:0.82mg
5.49%
Vitamin K:5.5µg
5.23%
Vitamin B5:0.39mg
3.9%
Vitamin B12:0.17µg
2.81%
Zinc:0.34mg
2.23%
Copper:0.04mg
2.19%
Vitamin D:0.3µg
1.98%
Fiber:0.49g
1.97%
Magnesium:7.54mg
1.88%
Potassium:64.73mg
1.85%
Vitamin B6:0.03mg
1.68%
Source:My Recipes