This year I was actually inspired by the weather we have been having here in Toronto – snow and ice!
The recipe for the “ice” is essentially one for a simple syrup. The trick is to cook it for a shorter amount of time than usual so it stays clear. I added a few drops of mint extract to it so that the “ice” has a cooling effect and also acts as a breath mint after you finish eating your cupcake. The “snow” is sweetened flaked coconut.
For the cake I decided to go with a coconut-vanilla bean cake. The frosting is a coconut meringue buttercream frosting. I love using meringue buttercream for my cakes and cupcakes – they have a lovely satin-like consistency and they are less sweet than those recipes that call for mounds and mounds of powdered sugar.
I hope you enjoy the cupcakes more than I enjoy our winter weather!