Frozen Cupcakes
If you want to add more American recipes to your collection, Frozen Cupcakes might be a recipe you should try. This gluten free recipe serves 24 and costs $1.06 per serving. One portion of this dish contains roughly 3g of protein, 22g of fat, and a total of 538 calories. This recipe from Food Fanatic requires sugar, disco dust, vanillan extract, and milk. From preparation to the plate, this recipe takes around 2 hours. 19 people found this recipe to be tasty and satisfying. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 5%. Users who liked this recipe also liked Frozen Cupcakes, Frozen Fruit Salad Cupcakes, and Confession #77: I am a Frozen Yogurt addict… Greek Frozen Yogurt.
Servings: 24
Preparation duration: 120 minutes
Ingredients:
16 ounces white almond bark
blue food coloring
24 cupcakes, baked and cooled
1/4 cup milk
6 1/2 cups powdered sugar
3 sticks salted butter, softened to room temperature
pink or purple sugar pearls
2 teaspoons pure vanilla extract
disco dust
resealable sandwich bag, or disposable piping bag
Equipment:
offset spatula
baking sheet
wax paper
kitchen scissors
bowl
frying pan
Cooking instruction summary:
Prepare snowflakes.Tape THIS printable to the back of a cookie sheet, then top with a sheet of wax paper and tape it down as well.For 24 cupcakes, youll need 3 sheets. Feel free to make snowflakes for just half saves a ton of time and you can mix them in with cupcakes without snowflakes for the full effect.Melt almond bark according to package directions. Fill sandwich bag or piping bag and snip off just the very tip of the bag with a pair of scissors. Trace the patterns with almond bark.Once all your snowflakes are complete, pop the pan in the fridge so they can harden.Meanwhile, make frosting.Frost cupcakes using an offset spatula or a piping bag fitted with a large round piping tip. Sprinkle with disco dust and sugar pearls.Carefully peel snowflakes from waxed paper and insert into frosting.In the bowl of your mixer, beat butter, vanilla, and milk on low speed until combined.Slowly add powdered sugar to the bowl, beating on medium low until just barely combined.Add food coloring (if using) and increase speed to high, beating for a minute and a half until smooth and fluffy.
Step by step:
1. Prepare snowflakes.Tape THIS printable to the back of a cookie sheet, then top with a sheet of wax paper and tape it down as well.For 24 cupcakes, youll need 3 sheets. Feel free to make snowflakes for just half saves a ton of time and you can mix them in with cupcakes without snowflakes for the full effect.Melt almond bark according to package directions. Fill sandwich bag or piping bag and snip off just the very tip of the bag with a pair of scissors. Trace the patterns with almond bark.Once all your snowflakes are complete, pop the pan in the fridge so they can harden.Meanwhile, make frosting.Frost cupcakes using an offset spatula or a piping bag fitted with a large round piping tip. Sprinkle with disco dust and sugar pearls.Carefully peel snowflakes from waxed paper and insert into frosting.In the bowl of your mixer, beat butter, vanilla, and milk on low speed until combined.Slowly add powdered sugar to the bowl, beating on medium low until just barely combined.
2. Add food coloring (if using) and increase speed to high, beating for a minute and a half until smooth and fluffy.
Nutrition Information:
covered percent of daily need
