Snow Globe Cupcakes

Snow Globe Cupcakes

4.4(79)

These snow globe cupcakes are both fun to look at, and delicious to eat. Our version uses a chocolate cupcake, topped with vanilla frosting, shredded coconut, a cute holiday lollipop. We then top it off with a peppermint gelatin bubble. Shake up some Christmas magic this holiday season!

Cook Time
1 hr
Total Time
13 hr 15 min
Yield
12 cupcakes

Ingredients

Edible Snow Globes

  • 1 ½ cups cold water (360 mL)
  • 12 packages gelatin powder
  • 6 tablespoons sugar
  • 3 drops peppermint extract
  • nonstick cooking spray, for greasing

Chocolate Cupcakes

  • 1 ½ cups all purpose flour (190 g)
  • ⅓ cup dark cocoa powder (40 g)
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 cup brown sugar (220 g)
  • 1 cup hot water (240 mL)
  • ½ cup canola oil (120 mL)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla extract

Topping

  • 1 jar vanilla frosting
  • ½ cup sweetened coconut flakes (50 g)
  • 12 holiday themed lollipops, sticks trimmed to 2 in (5 cm)
  • powdered sugar, for dusting

Special Equipment

  • 12 small balloons, inflated to 3 in (7 cm) in diameter
  • 12 skewers

Nutrition Info

  • Calories 385
  • Fat 17g
  • Carbs 53g
  • Fiber 1g
  • Sugar 40g
  • Protein 4g

How to Make It

1. Step
Make the edible snow globes: In a small bowl, whisk together the cold water and gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20–30 seconds, or until the gelatin is melted.
2. Step
Add the sugar and peppermint extract and stir until dissolved. Let cool for 10 minutes. If any foam rises to the top, skim off and discard.
3. Step
Spray the balloons with nonstick spray. Wipe gently with a paper towel to distribute.
4. Step
Dip each balloon in the gelatin until ¾ of the way submerged. Use tape or poke a small hole above the knot to attach the balloon to a skewer and stand it upright in a tall glass for 1-2 minutes. Dip in gelatin again, then stand it upright in a tall glass again. If the gelatin begins to set, microwave in 10-second intervals and continue until all of the balloons are coated. Let the balloons for at least 12 hours, until no longer tacky to the touch.
5. Step
Make the cupcakes: Preheat the oven to 350°F (180°C). Line a 12-cup cupcake tin with cupcake liners.
6. Step
In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Add the brown sugar and whisk to combine.
7. Step
Add the hot water, canola oil, apple cider vinegar, and vanilla and mix until combined.
8. Step
Divide the batter evenly between the cupcake liners.
9. Step
Bake the cupcakes for 14–16 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
10. Step
Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack and let cool completely.
11. Step
Finish the edible snow globes: Carefully remove one of the balloons from the skewer. Pinch a bit of the balloon near the knot, and carefully snip a small hole. Let the air slowly release from the balloon, then pull out of the gelatin snow globe and discard the balloon. Trim the edges of the snow globe if uneven. Repeat with remaining coated balloons. Set the snow globes upright on a baking sheet until ready to top the cupcakes.
12. Step
Assemble the cupcakes: Frost the cupcakes with a dollop of vanilla frosting onto each cupcake, spreading evenly over the top.
13. Step
Sprinkle the shredded coconut on top of the frosting, dividing evenly between the cupcakes.
14. Step
Top each cupcake with a holiday lollipop, inserting the stick into the cupcake. Place the snow globes on top, and dust with powdered sugar.
15. Step
Enjoy!

Tags

Dairy-FreeWinterSpecial OccasionBaking CupsAmericanBakeChristmasStove TopLiquid Measuring CupOffset SpatulaMixing BowlDessertSpatulaMeasuring SpoonsDry Measuring CupsSieveDessertsMicrowaveCooling RackCupcake PantastyjuniorSauce PanOven MittsOvenKid-FriendlyEggsIndulgent SweetsHand Mixer

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