December 2016 - Feasting Is Fun

Multi Millionaires Shortbread Squares

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First of all I want to wish all of my readers a very happy Christmas. And I have a festive looking and delicious sweet treat for you, my Multi Millionaires Shortbread Squares. So, close your eyes and imagine biting into a luxury shortbread base, covered in caramel and then topped with velvety smooth chocolate. Finally a festive finish with contrasting white chocolate stars. Christmas in a bite!

Multi Millionaires Shortbread Squares a delicious homemade treat.

Christmas Chocolate Sparkle:

Although I attempted to make these last year, also at Christmas time, it resulted in a big mess! Because of lacking confidence the caramel wasn’t cooked for long enough and didn’t set. And this only became apparent after chilling for a good length of time in the fridge. Resulting in an oozing, caramel mess when the squares were cut. So it was time for me to attempt the caramel again.

Since I never give up on a challenge, even if it has taken a whole year, I decided to start again from scratch. First of all a new shortbread recipe for the base. Last year’s attempt used a cookie recipe. Followed by nothing short of sheer bravery, when making the caramel. Please don’t be scared or alarmed, I will talk you through each step, so that you will have success first time and every time you make the caramel. Finally, the chocolate topping needed no alteration. Although I’ve improved the cutting technique, which minimises the risk of the chocolate cracking.

Multi Millionaires Shortbread Squares layers of shortbread, caramel and chocolate.

Falling For A Millionaire

Now, I am not known for my sweet tooth – Caramac is an entirely different matter😉 – however, these squares may very well be my undoing. Years ago, when our children were young, a group of us mums would meet up regularly. We all, at that time, had girls who were friends at school. Meeting up gave the girls an opportunity to play together and allowed us mums to get to know each other. 10 years on, I now count two of those wonderful ladies as my best friends.

Multi Millionaires Shortbread Squares

One particular time, we met up at my friend Lizzie-Lou’s house. Let me tell you, that lady can cook AND bake! That morning she had been busy in the kitchen, baking with her two gorgeous girls. I honestly cannot remember what they made, except for Millionaires Shortbread. Having never tasted it before I tentatively took a square AND then another. I was hooked! Everything about me shouldn’t have enjoyed the sweet, chocolate covered wonders. But I did, ooh I so did. I’m embarrassed now to think back and wonder how many squares I ate. I simply couldn’t stop!

Multi Millionaires Shortbread Squares perfect for sharing.

Friends For Life:

So this post and this recipe are dedicated to my beautiful friends Lizzie-Lou and K. For the love, friendship and support they have given and continue to give. I have learned so much from both of them and wherever we may be, we will always be friends. Looking back over the years, they have truly proven the backbone of this blog. That is, that food really does taste better when it is shared and feasting is fun when friends or family take part.

Recipe: Multi Millionaires Shortbread Squares makes 18

For The Shortbread Base:

300g/10oz Plain White Flour

200g/7oz Unsalted Butter – softened

100g/4oz Caster Sugar

1 Large Free Range Egg

1/4tsp Salt – I use Maldon

2tsp Vanilla Bean Paste – I use Nielsen-Massey

For The Caramel Middle:

100g/4oz Golden Syrup

150g/5oz Unsalted Butter

379g Can of Condensed Milk – I use Carnation

1/8tsp Salt

For The Chocolate Topping:

200g/7oz Milk Chocolate

100g/4oz Dark Chocolate

White Chocolate Stars – available from Waitrose

Method: Preheat the oven to 170C/150C fan, gas mark 3, 325F.

Lightly butter a 28cm x 20cm x 5cm (11″x 8″x 2″) swiss roll tin and line with baking parchment.

Making The Shortbread Base:

First of all, add the softened butter, caster sugar, vanilla bean paste, egg and salt into a large bowl. Whisk until pale and creamy.

Next sift in the plain flour and then stir with a spoon until the whole shortbread dough comes together.

Tip the shortbread dough into the prepared tin and then using the back of a spoon press the dough evenly into the tin.

Prick the shortbread dough all over with a fork. This will stop any air bubbles forming under the cooked shortbread.

Now place the tin into the centre of the oven and bake for 50-60 minutes. Halfway through the cooking time turn the tin around, this helps the shortbread to bake evenly

The shortbread is baked when it is a golden colour and firm to touch.

As soon as the shortbread is baked remove the tin from the oven and set to one side.

The shortbread layer. Chilling the dough will give a smoother result.

Making The Caramel Centre:

Add the butter, golden syrup and condensed milk to a medium sized saucepan, over a medium heat.

Stir continuously until the butter is melted, then increase the heat to bring the liquid up to a bubbling boil. Continue to stir. The mixture will gradually become thicker and as it does it will darken.

Once thickened, remove the caramel mixture from the heat and spoon over the cooled shortbread.

Using an offset palette knife spread the caramel so that it completely covers the shortbread.

Set the caramel shortbread to one side to cool completely.

Making the caramel layer.

Creating The Chocolate Topping And Adding Decorations:

Break the chocolate up and place into a heatproof, microwaveable bowl.

Heat the chocolate for 30 seconds at a time, stirring in between.

As soon as the chocolate has started to melt, remove the bowl from the microwave and stir. Continue stirring until the chocolate is completely liquid. If needed, zap the chocolate in the microwave for 10 seconds at a time, until the chocolate has completely melted.

Pour the melted chocolate over the caramel covered shortbread. Again using a clean, offset spatula to spread it evenly.

Now, take the tin and rap it against the worktop 3 times. This brings any air bubbles to the surface and leaves the chocolate surface completely smooth.

Finally scatter over white chocolate stars and then set to one side to cool.

Melting the chocolate, covering and decorating the Multi Millionaires Shortbread Squares.

When the chocolate has just set, use a sharp knife to score through the chocolate layer, in the tin, creating the squares. Resulting in a crisp, clean cut after the chocolate is chilled. Therefore removing the risk of the chocolate shattering on cutting after chilling.

Place the tin into the fridge for a couple of hours to completely firm up.

Once chilled, remove the slab of chocolate and caramel covered shortbread from the tin, using the parchment paper to help ease it out.

Finally, cut through, where the score marks are, so that you have 18 pieces of Multi Millionaires Shortbread Squares.

Multi Millionaires Shortbread Squares, use a ruler to measure if you prefer each square to be the same size.

Enjoying These Multi Millionaires Shortbread Squares At Their Best:

Serve with a smile and something delicious to drink. Either a hot not-too-sweet beverage, alternatively they pair very well with Brandy. Since it is the Season to be Merry!

These Multi Millionaires Shortbread Squares are not overly sweet. There is a pleasant balance of flavours that are just sweet enough and they are extremely more-ish 😉.

Multi Millionaires Shortbread Squares delicious eaten by candlelight with hot chocolate.

The Multi Millionaires Shortbread Squares can be kept in an airtight container for up to one week. In warm weather keep them in the fridge.

If you have enjoyed this recipe for Multi Millionaires Shortbread Squares here are some others you may also like:

Lemon Drizzle Cake Bars

Lemon Drizzle Cake Bars

Dark Chocolate Ginger Brownies

Dark Chocolate Ginger Brownies

Crunchy Vanilla Shortbread

Crunchy Vanilla Shortbread

Traybakes are so versatile. Since they travel well and are ideal, individually wrapped, as an addition to packed lunches and picnics. And so they make ideal Christmas gifts wrapped in cellophane with a big, festive bow. Because Christmas is the season to share, why not hand out bags of these squares to thank your post lady, delivery men, garbage collectors, anyone who would appreciate a thank you.

So, whatever you are making, baking and creating in your kitchens, have fun, relax, laugh and enjoy your feast in the company of others.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Posted on 2016-12-282022-04-13Categories RecipesTags baking, christmas baking, Festive baking, Homemade caramel, sweet eats, traybake10 Comments on Multi Millionaires Shortbread Squares

Luxury Amaretto Hot Chocolate

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Colder days mean one thing in our house, steaming mugs of hot chocolate. Whether it’s coming in from a chilly walk, huddled around a bonfire, or a bedtime treat, it’s a family favourite. Having won some Cranberry and Almond Biscotti from Daylesford Organic in a Twitter competition, I wanted to create an adult drink to compliment them. Welcome to my Luxury Amaretto Hot Chocolate.

Luxury Amaretto Hot Chocolate a delicious flavour combination.

Amaretto is a sweet, Italian, Almond liqueur. Since chocolate goes so well with nuts I thought I’d add it to this hot drink. Oh my! If you love almond and chocolate, you will literally go nuts over this drink!

Luxury Hot Chocolate without the Amaretto for a fun, festive, children’s drink.

Extra luxurious

Regular hot chocolate mixes are generally a mix of cocoa powder and sugar. For this luxury version I wanted to use real, dark chocolate. Melted into the hot milk, the dark chocolate takes this drink to the next level. In fact, no sweetening is needed, so leave out the booze and this drink is perfect for children. For adults though, the addition of a splash of Amaretto, creates a delightful, warming drink, that goes down too easily.

Luxury Amaretto Hot Chocolate served with cranberry and almond biscotti.

Since this, is a luxury treat, it is topped with whipped cream and crunchy chocolate pearls. Toasted, flaked almonds would also provide a crunchy topping, indulgently eaten with a long handled, sundae spoon.

Luxury Amaretto Hot Chocolate served with a spoon.

The Cranberry and Almond Biscotti complimented this incredible drink perfectly. My only concern is that they aren’t really long enough to dunk! So, I’ll be working on a recipe as soon as possible for us all to share. Meanwhile my prize is very gratefully being devoured, here at home. It’s a real treat not to have to have baked them myself. Also, they are not baked until they are jaw breakingly hard. An absolute bonus, these biscotti are delicious.

While creating the recipe, I used amounts for one drink. If making more than 3 drinks it would be advisable to heat the milk in a saucepan, over a medium heat.

Recipe: Makes one Luxury Amaretto Hot Chocolate

200ml Whole Milk

40g Dark Chocolate – use the best quality you can

2tbsp/30mls Amaretto – I use Disaronno

Whipped Cream

Grated Chocolate or Crispearls available from – Callebaut

Method:

Making the Luxury Amaretto Hot Chocolate

First of all, measure out the quanity of milk needed into a heatproof, microwaveable jug.

Place the jug into the microwave and heat on high for 1 minute (per serving).

While the milk is heating finely chop the dark chocolate.

Add the chopped chocolate to the warm milk and stir. Return to the microwave and again heat for a further minute (per serving). Keep an eye on the milk to ensure it doesn’t boil over.

Once heated, remove the jug and gently whisk the melting chocolate into the milk using a balloon whisk.

Pour the Amaretto into latte glasses and then pour over the hot chocolate.

Making the Luxury Amaretto Hot Chocolate.

Top with whipped cream and your choice of sprinkles, add a long handled spoon and serve.

Luxury Amaretto Hot Chocolate a great festive tipple.

This drink is the ultimate in homemade luxury. The combination of hot chocolate and the warming almond liqueur, results in a drink that really is the equivalent of a big hug!

If you have enjoyed this recipe for Luxury Amaretto Hot Chocolate then you may also like these:

Chocolate Dunking Waffles

Chocolate Dunking Waffles

Dark Chocolate Ginger Brownies

Dark Chocolate Ginger Brownies

Chocolate Christmas Pudding Cookies

Chocolate Christmas Pudding Cookies

While this drink, with all of the trimmings, is a treat, using real chocolate is really worth trying. The lack of overt sweetness, results in a really chocolatey drink. So much so, I am considering chopping up a big bar of dark chocolate and storing it in a tin, ready for use.

An alternative drink, for those who don’t or cannot drink alcohol, is to add a drop of almond extract to the hot chocolate. The almond/chocolate flavour combination will still be present, without any alcohol.

Whatever you are creating, making and baking, during this festive period, have fun. Christmas is a time for feasting and celebrating. Make sure you have time to unwind, relax and most of all not cook! Yes I’ve said it. As much as cooking, having guests round and visiting people is fun, it’s important to have a little time to ourselves. So that we can enjoy all of the other parts of Christmas, without it becoming a burden.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Posted on 2016-12-142019-12-29Categories RecipesTags alcoholic, almond liqueur, childrens alternative, christmas, christmas drink, Festive hot drink, hot drink4 Comments on Luxury Amaretto Hot Chocolate

Peppermint Sparkling Snowflake Cookies

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Regardless of presents, food and glittering tinsel, only one thing makes Christmas Day itself perfect for me. Snow! Beautiful thick white flakes, falling from the sky, erasing the landscape and brightening our days. In mere hours, falling snow turns our environment into a Winter Wonderland. Alas, it is rare that we experience a White Christmas. So, to ensure some Sparkling, I have made these Peppermint Sparkling Snowflake Cookies.

Peppermint Sparkling Snowflake Cookies refreshingly beautiful.

While these cookies do not taste of snow, they are cooling and refreshing, due to the peppermint flavour. Added to both the cookie and icing, the taste is balanced by the buttery flavour of the cookies. Perfect for serving after a large meal, these sparkling wonders are not at all heavy.

Peppermint Sparkling Snowflake Cookies each as individual as real snowflakes.

Cookie swaps are a common tradition in the U.S. and Canada. Everyone bakes up batches of their festive, Holiday cookies and then shares them with neighbours, friends and work colleagues. What a brilliant idea! Not only is there a whole lotta love baked into each cookie, new recipes and different flavours are swapped and shared.

Now that’s a tradition I’d happily see start over here!

Peppermint Sparkling Snowflake Cookies perfect for sharing.

Snowflake Cookies – the ideal edible gift

Baking and icing these cookies is really so much fun. Since no two snowflakes are the same, you can really let your creative juices flow whilst decorating them. The semi-hard royal icing won’t break any teeth, yet it will set hard enough for these cookies to be stacked together. Perfect for packing into festive cellophane bags, tied with ribbon. Resulting in a beautiful edible gift, that anyone would be happy to receive.

Peppermint Sparkling Snowflake Cookies simply stunning.

My friend Liz, over at Teta Lizza’s Kitchen, baked a huge batch of cookies last year to take into work. She presented them so beautifully in a gorgeous basket. The overall effect was not only amazing to look at, but also incredibly enticing. I wanted to put my hand through the screen and grab ~~a handful~~ one, of her fantastic bakes. Why not pop over to her beautiful website, where you’ll find her love of sweet things inspires some incredible cookies?

Recipe: Peppermint Sparkling Snowflake Cookies makes 15-20

225g/8oz Unsalted Butter softened

150g/5oz Caster Sugar

1/4tsp Salt – I use Maldon

1tsp Vanilla Extract – I only use Nielsen-Massey extracts

1tsp Peppermint Extract

1 Whole Large Free Range Egg

275g/10oz Plain White Flour

For the icing:

200g/7oz Sifted White Icing Sugar – or royal icing sugar

2tsp Meringue Powder (omit if using royal icing sugar)

2tsp Peppermint Extract

Silver balls and edible white glitter

You will also need a snowflake shaped cookie cutter approximately 10cm wide from tip to tip. A star cutter would also be effective.

Making And Chilling The Cookie Dough

Preheat the oven to 170C/150C fan, gas mark 3.5

First of all, line 3 large baking trays with baking parchment.

Next, in a large bowl whisk together the butter, sugar and salt until pale and creamy.

Now add the whole egg, vanilla and peppermint extracts and whisk to fully combine.

Sift the flour into the bowl and then stir with a spoon until the mixture comes together in large clumps.

Wipe the worktop with a clean, wet cloth and then lay over a good sized piece of cling film. The wet worktop will cause the cling film to ‘stick’ and stay in place.

Using your hand, bring the dough together and tip out on to the cling film.

Form the dough into a disc shape and then wrap in the cling film.

Now place the dough into the fridge and chill for at least an hour.

Cutting Out And Baking The Snowflake Cookies

On a lightly floured worktop, roll out the chilled cookie dough to approximately 1/4 inch/7mm thick. Note – the dough gets stickier the warmer it becomes. Use a dusting of flour to keep it moving, whilst rolling out.

Cut out the cookies, placing them on the lined baking trays, spaced well apart. I placed 3 cookies on each tray.

Place the baking trays into the preheated oven and bake for 15-20 minutes. Rotate the baking trays halfway through baking. This ensures an even bake.

While the first batch of cookies are baking, pull together the leftover cookie dough, wrap and place back into the fridge.

The cookies are baked when they are golden in colour.

Remove the cookies from the oven and allow to firm up for a couple of minutes, before transferring to a cooling rack.

Cutting, baking and cooling the Peppermint Sparkling Snowflake Cookies

Allow the baking trays to cool completely then, flip over the baking parchment.

Remove the cookie dough from the fridge, roll out and cut out the remaining cookies. Bringing the pieces of cookie dough together and re-rolling, until it is all used up.

Bake the cookies as before.

Allow the cookies to cool completely before icing.

Preparing The Peppermint Icing

While the cookies are cooling prepare the icing to decorate with.

Into the bowl containing the sifted icing sugar, add the meringue powder (not neccesary if using royal icing).

Next add 2 teaspoons of peppermint extract and enough cold water 2-3 tablespoons to form a thick paste.

Transfer the icing to an icing bag fitted with a small, round writing nozzle. Alternatively, use a disposable icing bag, just prior to icing snip the very end off to leave a small hole.

Icing And Decorating The Sparkling Snowflake Cookies

Important – have a butter knife, cocktail stick, kitchen roll and decorations to hand prior to starting.

Touch the tip of the icing bag to the cookie, keeping even pressure on the bag, pipe a line across the cookie. Effectively drawing a line from one point to its opposite. Repeat, until you have a criss-cross design. Place a silver ball in the centre and the cookie is decorated. To continue decorating, starting at a smaller point on the edge, touch the tip of the piping bag to the cookie and pipe a star shape. Joining to the already piped criss-cross lines. Finish by adding final detail to the points of the cookie. Add silver balls to create different finishes on each snowflake cookie. Please see the photos for reference.

Making the icing and decorating the Peppermint Sparkling Snowflake Cookies

Decorating tips – use a butter knife to remove accidental/dripped/wobbly icing. Ensure the silver balls are added before the icing sets, so that they stick. To fill in a piped star, pipe icing inside the already piped lines, then use a cocktail stick to spread it to the edges.

Finally, dust the iced cookies with edible glitter and allow to set.

Sparkling Cookies under the spotlights in the kitchen.

These Peppermint Sparkling Snowflake Cookies are almost hypnotic, with their beautiful sparkle, under the spotlights in our kitchen!

Store the cookies for up to one week in an airtight container.

Serve with a smile and for an indulgent treat a whipped cream topped hot chocolate 😉.

If you have enjoyed the recipe for these Peppermint Sparkling Snowflake Cookies you may also like these:

Chocolate Christmas Pudding Cookies

Chocolate Christmas Pudding Cookies

Cream Cheese Pastry Mince Pies

Cream Cheese Pastry Mince Pies

Sparkling Snowflake Cake

Sparkling Snowflake Cake

Christmas is such a special time of the year. I’m fairly sure that it didn’t snow when the baby Jesus was born. Similarly I cannot imagine Mary and Joseph wishing for snow! Yet for me, snow on Christmas Day, really is the icing on top of the cookie!

I wish you all a very Happy Christmas and hope that you will take time, during the exciting festivities, to remember the real reason we celebrate it.

Sammie xx
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Posted on 2016-12-122022-12-06Categories RecipesTags Biscuits, christmas baking, Christmas biscuits, Christmas cookies, edible gifts, Festive baking2 Comments on Peppermint Sparkling Snowflake Cookies

Cherry Bakewell Soda Bread

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Nothing smells better than the aroma of homemade bread, baking in the oven. As many of my regular readers will know, I adore making bread. Yet sometimes, time is the enemy. Especially if it’s needed for breakfast and we have run out. The solution is to bake this beautiful and delicious Cherry Bakewell Soda Bread.

Cherry Bakewell Soda Bread crowned with cherries.

An un-yeasted bread, made even easier by using a packet of Wrights Scofa Bread Mix. All this tasty loaf requires is a little mixing, shaping and popping in a preheated oven to bake. The addition of cherries and flaked almonds gives this loaf the wow factor. Especially with the almond flavour icing, temptingly drizzled over the loaf and finished with ruby red, glacé cherries.

Cherry Bakewell Soda Bread hearty and delicious.

Since this loaf takes less than 45 minutes from start to baked, it is perfect for lazy weekend breakfasts. Still, if you are in a real rush, ditch the icing and crown of cherries and serve this sliced, warm from the oven, with butter if desired.

Cherry Bakewell Soda Bread perfect for afternoon tea.

While this bread can be made and baked in under an hour, leaving to cool allows for simple, yet stunning decoration. Thick, almond icing, draped over the rustic loaf, simply topped with jewelled cherries. Creating a sensation for the eyes as well as the palette. Cooled and sliced, I found this delicious, hearty loaf needed no further addition. Each bite full of almonds, cherries and rustic, wholemeal bread.

Recipe: Cherry Bakewell Soda Bread

1 Packet Scofa Bread Mix available from Wrights Baking

Cold Water

150g/5oz Glacé Cherries

100g/4oz Flaked Almonds

3tsp Almond Extract – I use Nielsen-Massey

200g/7oz Sifted Plain Icing Sugar

Method: Preheat the oven to 220C/200C fan, gas mark 7.

First of all, remove 12 whole glacé cherries and set them to one side for decoration.

Next cut all the remaining cherries in half.

Place the volume of water, as specified on the packet, into a large bowl.

Add 1 teaspoon of almond extract to the water. Swirl to mix.

Add the entire packet of Scofa Bread Mix.

Now add the cherry halves on top of the bread mix, lightly dusting them with the mix to stop them sticking together.

Reserve one tablespoon of flaked almonds for decoration and add the rest to the bowl.

Use a wooden spoon to stir the mixture until it comes together.

Tip the dough out on to a lightly floured work top and shape into a round.

Place the shaped dough on to a greased baking sheet.

Cut a deep cross into the dough, if not icing, sprinkle the remaining almonds over the bread.

Next place in the centre of a preheated oven.

Bake the bread for 30-35 minutes. Once baked it will sound hollow when rapped on the base with your knuckle. Note – this baking time is slightly longer than specified on the packet. This is due to the addition of cherries and almonds.

Once baked remove the bread from the oven and place on a cooling rack.

Making, shaping and baking the Cherry Bakewell Soda Bread

Note – the bread doesn’t change colour very much whilst baking.

Allow the bread to completely cool before icing and decorating.

To make the icing: Add 2 teaspoons of almond extract to the sieved icing sugar. Now add enough water, approximately one tablespoon, to the icing and stir. It should be a thick paste that can hold a figure of eight for a few seconds.

Place the cooling rack with the bread on it, over a baking tray, to catch any drips.

Start in the centre. Spoon thick icing over the bread, encouraging it to drape down over the sides of the loaf.

Continue until the bread is evenly drizzled with the icing.

Next, place the reserved cherries on top of the bread, forming a crown-like circle.

Finally, scatter the reserved almond flakes over the bread.

Icing and decorating the Cherry Bakewell Soda Bread

Set the decorated bread to one side to allow the icing to set.

Cherry Bakewell Soda Bread deliciously easy to make.

Serve this delicious bread sliced, for breakfast, lunch of afternoon tea. In fact, it is perfect for anytime of the day.

Store in an airtight container. This bread is at its best when eaten wishing 24 hours of baking. That shouldn’t be too much of a problem!

If you have enjoyed the recipe for this Cherry Bakewell Soda Bread you may also like these:

Ginger Date Hot Cross Buns

Ginger Date Hot Cross Buns

Christmas Spiced Fruit Loaf

Christmas Spiced Fruit Loaf

Toffee Banoffee Waffles

Toffee Banoffee Waffles

Making something different for breakfast at the weekend is a real treat. Whilst most of my baking is made from scratch, the convenience of having good quality packet mixes in the cupboard cannot be denied. Balancing time spent together as a family with, the time it takes to create a feast, is important.

Do you make breakfast more of a treat at the weekend?

After all, it is the most important meal of the day?

Sammie xx

Wrights Baking supplied me with the mix to create this recipe. All views, content and photography are my own. Please see my Disclosure Policy.
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Posted on 2016-12-07Categories RecipesTags Afternoon tea, baking, Breakfast, no yeast, Sweet TreatLeave a comment on Cherry Bakewell Soda Bread

Coconut White Chocolate Snowball Cupcakes

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Today is the first day of December. Visits from Jack Frost over the last few nights and Winter has well and truly arrived. Sparkling pavements and frosted windscreens add to the beauty of crystal clear, blue skies. Inspired by the frosty weather I made these Coconut White Chocolate Snowball Cupcakes.

Coconut White Chocolate Snowball Cupcakes these are definitely not for throwing!

Vanilla and coconut sponge, topped with a whipped, white chocolate buttercream. Ooh that got your attention! And a complete covering of sweetened coconut and dusting of edible Magic Sparkles finishes the decoration. If you like coconut, I can guarantee you’ll love these cupcakes.

Coconut White Chocolate Snowball Cupcakes full of flavour.

Using Sweetened Shredded Coconut

While there is a potential for these cupcakes to be overly sweet, I can assure you that they are not. Since the sweetened ‘Angel Flakes’ coconut is not, as one would imagine, overly sweet. Rather, the taste is predominantly that of pure coconut, with a little addition of sweetness to enhance the flavour. Resulting in a perfectly balanced, delightful cupcake.

I have been unable to source the ‘Angel Flakes’ from regular shops or supermarkets. However, it is readily available to buy online, from Amazon. Desiccated coconut is a real no no for me. In fact, I find it much sweeter than the coconut used here. Of course, if you like the flavour, then feel free to substitute it in this recipe. Likewise, if you can get hold of freshly grated coconut, that also can be used.

Coconut White Chocolate Snowball Cupcakes delicious any time of the year.

These cupcakes are a delicious bake for over the festive season. So, why not bake up a batch and share them with your work colleagues or friends? I have yet to meet anyone who doesn’t enjoy a delicious, homemade cupcake. And, as Christmas is the season for sharing, wouldn’t it be wonderful if we could extend that season throughout the whole year?

Recipe: Coconut White Chocolate Snowball Cupcakes makes 12

For the cupcake sponge:

125g/4.5oz Unsalted Butter – softened

125/4.5oz Caster Sugar

Scant pinch of salt – I use Maldon

1/2tsp Vanilla Extract – I use Nielsen-Massey

3 Large Free Range Eggs

125g/4.5oz Plain White Flour

1.5 tsp Baking Powder

50g/2oz Sweetened Shredded Coconut

2-3tbsp Milk

For the frosting:

400g/14oz Icing Sugar

200g/7oz Unsalted Butter softened

1tsp Vanilla Extract

2tbsp Very Hot Water

100g/4oz White Chocolate

For the decoration:

Approximately 200g/7oz Sweetened Shredded Coconut

Edible glitter

Method: Preheat the oven to 170C/150C fan, gas mark 3.5, 325F

Making And Baking The Coconut Cupcakes

First of all, line a 12 hole cupcake tin with cupcake cases.

Next, in a large bowl add the butter, sugar and salt. Whisk until light and creamy.

Now add all 3 eggs and the vanilla extract. Then sift in the flour and baking powder. Next add the coconut and whisk until everything is just combined, adding 2 or 3 tablespoons of milk to achieve a soft, dropping consistency.

Place a dessertspoon of cake batter into each cupcake case.

Finally, put the cupcake tin into the centre of the preheated oven and bake for 20-30 minutes.

The cupcakes are baked when they are risen, golden and spring back from a light touch.

As soon as the cupcakes are baked, remove from the oven.

Making the cupcake batter, filling the cases and baking the cupcakes.

Baking the cupcakes at a slightly higher temperature results in a domed rise. This is deliberate, as it helps the shape of a snowball later when icing and covering.

Remove the hot cupcakes from the tin and place on to a cooling rack.

Making The White Chocolate Frosting And Piping Onto The Cupcakes

While the cupcakes are cooling make the buttercream icing.

First, place the softened butter into a large bowl and then sift in the icing sugar. Now add 2 tablespoons of very hot water from a recently boiled kettle and one teaspoon of vanilla extract.

Whisk, starting on a slow speed and then gradually increasing, whipping until the buttercream is light and fluffy. Set to one side.

Next, break up the white chocolate and place in a heatproof, microwaveable bowl. Zap for 20 seconds at a time, stirring in between, until the chocolate starts to melt. Remove the bowl from the microwave and stir continuously. The residual heat will continue to melt the remaining chocolate.

Once the chocolate is completely melted pour it into the buttercream.

Now whisk the buttercream and chocolate together, gradually increasing the speed, until the frosting is fully combined and cooled.

Fit a piping bag with a round piping tip approximately 12mm in diameter.

Fill the bag with the whipped, white chocolate, buttercream. Set to one side.

Remember to wait until the cupcakes are completely cooled before icing.

To ice the cupcakes, start in the centre and pipe a double swirl (one on top of the other), keeping an even pressure on the piping bag. Continue until all of the cupcakes have been iced.

Swirled white chocolate frosting on top of each cupcake.

Decorating The Cupcakes

Sweetened Coconut and Magic Sparkles3 used to cover the cupcakes.

Next, weigh out the sweetened coconut into a bowl and break any clumps apart with your fingers.

To cover the first cupcake, hold it in your hand over the bowl of coconut. Use your other hand to cover the sides of the frosting with the coconut, gently pressing so that it sticks. Rotate the cupcake until the sides are covered with coconut, letting any excess drop back into the bowl. Now sprinkle a good amount over the top of the cupcake. Again pressing lightly so that it sticks to the buttercream. Continue until all of the cupcakes are covered in coconut.

Next, sprinkle over the edible sparkles. Add as much glitter as you like!

Coconut White Chocolate Snowball Cupcakes, decorated with a snowy, festive theme.

These delicious, fun cupcakes are ready to serve straight away. To store, place in an airtight container and eat within 4 days. Although they are at their very best eaten within the first 24 hours of making.

Coconut White Chocolate Snowball Cupcakes too good to keep to yourself!

If you have enjoyed this recipe for Coconut White Chocolate Snowball Cupcakes you may also like these:

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Marshmallow Frosted Mango Cupcakes

Marshmallow Frosted Mango Cupcakes can be made gluten free.

While baking these coconut cupcakes with the festive season in mind, they would be a delicious treat at any time of the year. Because, baking to share, with love stirred in abundance, also makes a delicious treat for family, friends, or work colleagues. And food always tastes better when it is shared, these cupcakes are ideal for sharing.

So, whatever you are making, baking and creating in your kitchens, over this festive season, I hope you have lots of fun and laughter preparing and sharing your feast.

Sammie xx

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Posted on 2016-12-012019-11-27Categories RecipesTags baking, buttercream, christmas baking, Christmas treats, Festive food, sharing, Sponge, sweetened shredded coconut2 Comments on Coconut White Chocolate Snowball Cupcakes