Snowflake Cupcakes

• Prep1 h 45 min
• Cook25 min
• Total2 h 10 min
• Serves12

Ingredients

For the white chocolate snowflakes

• 100 g white chocolate baking bar, in pieces (3.5 oz)

For the vanilla cupcakes

• 115 g unsalted butter, softened (1/2 cup, 1 stick)
• 150 g sugar (3/4 cup)
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• 190 g all-purpose flour (1 1/2 cups)
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 120 g whole milk, at room temperature (1/2 cup)

For the blue buttercream

• 225 g unsalted butter, softened (1 cup, 2 sticks)
• 420 g powdered sugar (3 1/2 cups)
• 30 g heavy cream or whole milk (2 tbsp)
• 2 tsp vanilla extract
• 1 pinch salt
• Light blue gel food coloring, a tiny drop

To decorate

• 2 tbsp white sanding sugar
• 1 tbsp white sugar pearls

Instructions

1. Line a baking sheet with parchment paper. Place the white chocolate in the mixing bowl and chop 5 sec/speed 8, then scrape down the sides and melt 3 min/50°C (122°F)/speed 2, until smooth.
2. Spoon the chocolate into a small zip-top bag, snip a tiny corner and pipe 16 snowflakes about 5 cm (2 in) wide on the parchment: three lines crossing in the center, then a small V on each arm. Sprinkle with sanding sugar and refrigerate 20 min, until firm.
3. Heat the oven to 180°C (350°F) and line a 12-cup muffin pan with paper liners. Scrape the leftover chocolate from the bowl; there is no need to wash it. Add the butter and sugar and mix 1 min/speed 4, then add the eggs and vanilla and mix 20 sec/speed 4.
4. Add the flour, baking powder, salt and milk and mix 15 sec/speed 4. Scrape down the sides with the spatula and mix 5 sec/speed 4.
5. Fill the liners 2/3 full and bake in the oven 18-20 min, until lightly golden and a toothpick comes out clean. Cool 5 min in the pan, then completely on a rack, about 45 min.
6. Wash and dry the mixing bowl. For the buttercream, insert the butterfly whisk, add the butter and whip 1 min/speed 3.5. Add half the powdered sugar, put the measuring cup in place and whip 1 min/speed 3.5.
7. Add the rest of the powdered sugar, the cream, vanilla, salt and a tiny drop of blue coloring and whip 1 min/speed 3.5. Scrape down the sides and whip 30 sec/speed 3.5 more. Add more color only a little at a time; it should stay pale.
8. Put the buttercream in a piping bag with a large open star tip, pipe a swirl on each cupcake and sprinkle with sugar pearls and the rest of the sanding sugar.
9. Lift the snowflakes off the parchment with a thin spatula and set one on each cupcake shortly before serving.

Tips

• White chocolate scorches easily. If it is still lumpy after melting, stir and melt 1 min/50°C (122°F)/speed 2 more instead of raising the heat.
• Shortcut: buy white sugar snowflake decorations in the baking aisle and skip the first 2 steps.
• The snowflakes keep 1 week in an airtight container in the fridge. White chocolate softens in a warm room, so add them to the cupcakes just before serving.
• Frosted cupcakes keep 3 days in an airtight container in the fridge. Take them out 20 minutes before serving.