You know those people that score the winning touchdown in their high school championship game and brag talk about it for the rest of their lives? Well, I might be that person when it comes to my Snowball Cupcakes. My victory didn’t happen in high school, rather the holiday season of 2010 at the Unilever Test Kitchens.
In my defense, I’ve never made a video for these creamy, snowy pillows of holiday cheer and I figured it was totally necessary to share my crowning recipe with my awesome YouTube subscribers. So watch the Snowball Cupcakes Video and get a sweet taste of victory.
HERE’S THE VICTORIOUS PROOF!
They say if you don’t have pictures it didn’t happen… so here they are again, this time arranged in a PicMonkey collage. (If you haven’t checked out PicMonkey, you should. Your photos will thank you for it.)
AWARD WINNER
Get the AWARD WINNING Snowball Cupcakes Recipe made with I Can’t Believe it’s not Butter.
THE ORIGINAL
The Snowball Cupcake Recipe was based on this ORIGINAL Vanilla Cupcake Recipe (made with REAL BUTTER). Either way, it’s a winner!
hey can u say the measurements in grams plz
Hi farha, Here is a conversion chart you can use: http://www.jsward.com/cooking/conversion.shtml I promise, it’s better if you do the math ;)
OH thanks a lot betty it’ll try you recipe soon
betty i want to ask u 1 cup cocoa powder and 1cup all propose flour is 120g plzz help me there is no measure ment about cocoa powder i want to try ur brownies
Sorry, farha — this may be a better calculator for you to try. Whenever I get into a predicament like yours… I ask Google: http://www.onlineconversion.com/weight_volume_cooking.htm
It says 1 cup cocoa powder is equal to 86.118 grams. Hope this helps ;)
thanx avarage betty :)
Amazing recipe! I’m going to try this week! Can you make a cake instead of cupcakes?
Thanks, Maria! If you want to make a double layer cake you may need to double the recipe (frosting too) — it should bake up well as a small cake though. I’d love to know how it goes :)
Hello Average Betty!
I wanna ask you three questions. I am kinda new at this.
1). Can I not use brown sugar? its hard to find one in my place :(
2). Do you hv any tips on how to make the cupcakes dome or not flat after baking? I tried warming the butter with milk first. Turns out beautiful but too dense :((
3). How long can we keep the cupcakes so it would still feel soft and yummie?
Looking forward for your respons!
Love,
Dara
Hi Dara,
Great questions:
1)You can use all white sugar. The brown sugar adds a nice richness, but if you can’t find it, use all white — or add the tiniest bit of dark molasses.
2) Make sure your baking powder is fresh. Check the date or try putting a little in warm water – if it doesn’t fizz, your baking powder is flat.
3) Cupcakes are best when fresh — Keep in an airtight container and I’d say after two days they really start to suffer in the soft and yummy department.
Hope this helps and Happy Baking!!