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Snow globe cupcakes
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Prep Time:
1500 minutes
Cook Time:
25 minutes
Total Time:
1525 minutes
Make enchanting snow globe cupcakes ahead of time.
Ingredients:
  • 12 Water Balloons
  • Canola oil spray
  • 24 (2 x 20g pkts) gelatine leaves
  • 5.00 gm caster sugar
  • 250.00g butter, softened
  • 220g caster sugar
  • 2 Free Range Eggs
  • 225g self-raising flour
  • 5.00 gm ground ginger
  • 2.50 gm mixed spice
  • 120g sour cream
  • 80g desiccated coconut
  • Fondant decoration or decorated Christmas biscuits (see notes), to decorate
  • 240g icing sugar mixture
  • 20.60 gm milk
  • 1/2 tsp vanilla bean paste
Instructions:
  • Prepare the gelatine globes by inflating the balloons to about 10cm wide and securely tying them. Attach the tied end to the blunt end of a bamboo skewer using masking tape, then place them upright in polystyrene, ensuring the balloons do not touch. Alternatively, create holes in an upside-down shoebox. One at a time, lightly grease your hands with canola spray, ensuring they are evenly coated, and gently rub them over each balloon to prevent the gelatine from sliding off. Use a paper towel to pat the balloons and remove any excess oil.
  • 1. Fill a large bowl with cold water. Add the gelatine leaves and let them soak for 10 minutes until softened. Remove the gelatine, gently squeeze out excess liquid, and set aside. 2. In a small saucepan, combine the soaked gelatine leaves, ½ cup (125ml) of the reserved soaking liquid, and sugar over low heat. Cook and stir for 2-3 minutes until the gelatine and sugar dissolve completely. 3. Transfer the mixture to a small bowl and let it cool to room temperature.
  • Dip each balloon in the gelatine mixture, using a spoon to coat evenly. Allow excess gelatine to drip off. Repeat for all balloons, reheating mixture if needed. Let balloons set for 10 minutes. Coat balloons with another layer of gelatine. Allow to dry for 24 hours.
  • Prepare the gingerbread cupcakes by lining a 12-hole, 1/3-cup (80ml) muffin pan with paper cases. Using an electric mixer, beat the butter and sugar in a bowl until light and fluffy. Mix in the eggs one at a time, ensuring each is well combined. Add the flour, ginger, mixed spice, and sour cream, stirring until fully mixed. Distribute the batter evenly among the prepared pans. Bake for 20 minutes or until a skewer inserted in the centers comes out clean. Allow them to cool before serving.
  • Prepare the buttercream by using an electric mixer to whip the butter in a bowl until pale. Slowly incorporate the icing sugar, ensuring thorough mixing each time. Fold in the milk and vanilla, then beat until fully mixed.
  • To assemble the cupcakes, frost each cupcake with buttercream, then dip them, buttercream-side down, into coconut to coat. Garnish with fondant decorations or biscuits. Gently pop 1 balloon with scissors or a pin and let it deflate naturally before removing it. Trim the base of the gelatine globe with scissors, then place it on top of a cupcake. Repeat this process for the remaining cupcakes and balloons.

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