Snowflake Cupcakes

Serves: 12

Preparation: 30 minutes + 1 hour setting

Plus: As an alternative to snowflakes you could use other Christmas shapes such as trees. Just use different cutters and red, white and green sprinkles.


  • 1 quantity Royal Icing
  • Red food colouring
  • Icing Sugar, for dusting
  • 75 g ready-to-roll white Fondant Icing
  • 12 Cupcakes we used the Courgette and Chocolate recipe, see below
  • Edible Sugar Snowflake Sprinkles
  • Equipment
  • Large snowflake cutter
  • Disposable piping bag
  • Large star nozzle


  1. Colour the royal icing red with a few drops of red food colouring, beating with a spatula until you get the right shade. If the icing goes too runny you may need to add a little more sieved icing sugar.
  2. Lightly dust a clean work surface with a little icing sugar. Roll out the fondant icing until about 3 mm thick then, using a large snowflake cutter, stamp out six snowflakes.
  3. Put the royal icing into a piping bag with a large star nozzle and pipe a large swirl on top of each cupcake, starting from the outside and working your way into the centre. Leave to dry for about 5 minutes.
  4. Sprinkle six cupcakes with the snowflake sprinkles. Arrange the six large snowflakes on top of the remaining cupcakes. Leave to set for 1 hour.

This recipe is from Celebration Cupcakes by Kim Morphew and published by Simon & Schuster in 2011.