My youngest brother Gabriel loves Christmas, we always make extra special recipes like decadent hot chocolate spiced with cinnamon, vanilla bean and nutmeg then we put on a Christmas movie and bake something fun. This Summer my parents and Gabriel moved back to the UK so I really miss having him around. I was thinking about him this week as we would usually be cooking up something new so instead I decided to put up our favorite Christmas recipe.
These cupcakes look fantastic and taste great! They are perfect for a kids party or a family get together over the holidays, Gabe took them into his school Christmas party and they were a big hit. I know the holidays are busy and you might feel pinched for time but these are easier than they look to make and to save time, all of the decorations can be bought. I used pamela’s chocolate cake mix, my brother isn’t gluten-free but he loves these cupcakes, they are soft, moist and are very chocolaty!
I am in love with this frosting, It’s gorgeous and thick but the coconut cream adds a lovely fresh lift, you absolutely have to make it but not to worry its easy and honestly can’t be beat. It tastes like a silky chocolate mousse but holds its shape like a traditional frosting, It is the only frosting I can eat by the spoon.
Ingredients:
Cupcakes
I used Pamela’s Chocolate Cake Mix and for a sprinkle of Christmas I added 1 1/2 teaspoons of cinnamon, 3/4 teaspoon grated nutmeg, 1/2 teaspoon of ground ginger and 1 teaspoon of vanilla bean paste or extract.
Vegan Chocolate Frosting
Makes around 1 cup
I am not a fan of overly sweet frosting so feel free to add more icing sugar and cocoa powder to taste but It really doesn’t need it, the coconut oil give it a wonderful glossy finish.
- 1 can of full fat coconut milk refrigerated over night
- 6 tablespoons of cocoa powder
- 6 tablespoons of icing sugar
- 1 teaspoon of vanilla extract
- 1 1/2 tablespoons of melted coconut oil
Decorations
Antlers – Snyder’s of hanover mini GF Pretzels or Glutino also does GF Pretzels
Eyes – I used white fondant you could also use sugar almonds or any white candy that you like, then use black writing icing to create the pupil.
Face – I used GF short bread cookies that they sell in my local shop but any small round gf cookie would work, if you have the time you could make your own.
Red Nose – I used my brothers favorite, red peanut M&Ms but some great DF options would be cocktail cherries, raspberries, red fondant rolled in edible red glitter. You can really have fun with them, have a variety and get your kids to pick.
Directions
Bake your cupcakes and allow to cool completely so that you don’t melt your icing. To make your frosting carefully remove your coconut milk from the fridge be sure not to shake, take off the lid and you will find that half of the cream has solidified at the top, with a slotted spoon scoop out the solid part, stop when you get to the liquid. You should be left with around half a can of liquid, i had 200mls of liquid left over from a 400 ml can. With an electric mixer whip the coconut cream then add in the melted coconut oil and vanilla, slowly add the cocoa powder and icing sugar, whip until thick and fully combined.
Now spread on your frosting, you want to cover the sponge but make sure it isn’t too thick that your decorations will sink. Make a small slice with a butter knife on the top left of the cupcake then push in your first pretzel, do the same on the right side. Place the white candy eyes then add a dot with black writing icing for the pupils. Place the short bread cookie under the eyes then add a little frosting to secure the red nose. And that’s it! Enjoy and Merry Christmas
The Little Spoon Kitchen 