Winter Cupcakes


It began to snow again and I was in the mood for baking some cupcakes. So it was quite obvious that I decided to make some winter-looking cupcakes! I haven’t worked with fondant for quite a while, so it was fun to get creative again! I have a plunger cutter to cut out fondant which I used here for the snowflakes. I used two different sizes of flakes and added some sugar pearls in either white or light blue in the center of the bigger snow flakes. I did so by making the center of the fondant snow flake a little bit wet and immediately pressed down the sugar pearls. I actually made these snow flakes the day before so that they could get solid, which makes it easier to handle. For the cupcakes I decided to make really simple cupcakes as the frosting is always pretty sweet I didn’t want it to be overpowering. Saying that, I did add a little sparkle to the cupcakes which I wanted to try for a long time now… I added some rosewater! I have read several recipes with it and I had never really used it before, so now it was time 🙂 I bought it at a pharmacy.


You have to buy simple white fondant and kneed it until it gets soft. I prefer using a silicon mat which I dust with icing sugar before rolling out the fondant at a thickness of about 3 mm. Cut out the snow flakes or whatever shape you prefer and decorate with the sugar pearls if you want. Let them dry on the sugar mat over night.



I used the standard simple cupcakes recipe, which is equal parts of sugar, butter, flour and eggs. In this cake I have made 16 cupcakes, therefore you need:

1. Mix 230g of soft butter with 230g of caster sugar until light and fluffy. Add some rosewater, around 2-3 tsp, before beating in the eggs, 4 in total, but beat one at a time.

2. Sift 230g of flour and add 1 tsp of baking powder. Fold it gently into the egg mixture by using a spoon or spatula. Make sure you have no lumps, otherwise beat until it get smooth.

3. Add about 1 big tbsp of batter into some paper cases and bake them in a pre-heated oven at 180C for about 18-20 minutes or until firm and golden. Leave to cool for 5 minutes in the baking tray before transfering them to a wire rack to cool completely.

4. Make the buttercream by mixing 150g of soft butter until creamy. Add 280g of icing sugar spoon by spoon until you get a fluffy frosting. If it is too firm you could add 1-2 tsp of milk. Carefully add the blue food coloring, I had to use quite a bit as it turned green first before becoming blue. So don’t get stressed if the same happens to you 😉

How to decorate

Fill a piping bag fitted with a large star noozle with the blue frosting. Start at the outer end of the cupcake and gently pipe the frosting on it by rotating the piping bag around the cupcake moving slowly inwards until you reach the top. Pipe a little peak and gently lift the piping bag away. Afterwards start assembling the cupcake by adding the fondant snowflakes and some more of the blue and white sugar pearls. Ready to enjoy 🙂



230g soft butter
230g caster sugar
2-3 tsp rosewater
4 eggs
230g flour
1 tsp baking powder

150g soft butter
280g icing sugar
optional: 1-2 tsp milk
blue food color
white fondant
blue and white sugar pearls