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White Christmas cupcakes

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  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • Vegetarian

These cute and festive Christmas cupcakes elevate a simple vanilla batter with rich chocolate ganache, topped off with miniature snow-capped crackle trees.

  • Makes12
  • Cook time20 minutes
  • Prep time1 hour, + chilling time
white christmas cupcakes

Ingredients

  • 125g unsalted butter, softened
  • 3/4 cup (165g) caster sugar
  • 1 tsp vanilla extract
  • 2 free-range eggs, at room temperature
  • 1/2 cup (125ml) milk
  • 1 1/2 cups (225g) self-raising flour

Ganache

  • 270g white chocolate, chopped
  • 1/2 cup (125ml) thickened cream

Crackles

  • 3 cups (105g) rice bubbles
  • 1 1/4 cups (100g) desiccated coconut
  • 50g copha
  • 160g white chocolate
  • Silver cachous, to decorate
  • 110g extra white chocolate, melted, to decorate

Nutritional information

Per serve: Energy: 1945kJ/465 Cals (22%), Protein: 6g (12%), Fat: 29g (41%), Sat Fat: 20g (83%), Sodium: 175mg (9%), Carb: 46g (15%), Sugar: 31g (34%), Dietary Fibre: 2g (7%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Line a 12-hole muffin pan with paper cases.

  2. Step 2

    Use an electric mixer to beat the butter, sugar and vanilla in a bowl until light and fluffy. Add the eggs, one at a time, and beat until just combined. Add the flour and milk in alternate batches and stir until just combined.

  3. Step 3

    Spoon mixture evenly among the paper cases. Bake for 15-18 mins or until light golden. Remove from oven and transfer to a wire rack to cool completely.

  4. Step 4

    To make the ganache, melt chocolate in a heatproof bowl over a saucepan of simmering water. Warm cream in the microwave then whisk into chocolate until smooth. Cover with plastic wrap and place in the fridge for 1 hour or until thick. Transfer to an electric mixer and beat until light and spreadable.

  5. Step 5

    To make the crackles, cut six 20cm squares of baking paper. Halve diagonally to make 12 triangles. Shape into cones, staple to secure.

  6. Step 6

    Combine the rice bubbles and 1 cup coconut in a large bowl. Place the copha and chocolate in a heatproof bowl over a saucepan of simmering water. Stir for 3-5 mins or until chocolate melts and mixture is smooth. Add to rice bubbles mixture and stir to combine. Spoon evenly among prepared cones and use the back of a spoon to press lightly. Lay down in a tray or container. Place in the fridge for 30 mins or until firm.

  7. Step 7

    Remove crackle trees from paper. Place melted white chocolate in a small piping bag. Hold crackle trees by the base and drizzle with chocolate. Decorate with silver cachous, then sprinkle with remaining coconut. Spread or pipe ganache icing onto cupcakes and top with crackle trees.

Start a fun new festive tradition this year by making Christmas cupcakes

This Christmas cupcake recipe combines all the best elements of the festive season: a sweet little cupcake base, a rich chocolate ganache, and the crowning glory – the white Christmas tree on top. Gifts from the kitchen don’t come much more special than this but, in good news, they’re surprisingly easy to make. So easy, in fact, even the kids can get involved. Let the festive baking begin!

How to make the white Christmas decorations

White Christmas is an Aussie Christmas classic. Usually made into a slice (or sometimes a white Christmas cake), it’s meant to have the appearance of snow, while the dried fruit emulates Christmas baubles. We’ve kept our Christmas cupcake toppers simple so they’re easy to shape into trees – if you like though, add dried apricot and cranberries to the mix or even small M&Ms. To make these Christmas cupcake decorations, shape baking paper into cones, then working quickly, use a spoon to fill with mix. Be aware, the mix is super sticky so a wet cloth on standby is a good idea. 

The basic cupcake mix

Our recipe uses a basic vanilla cupcake mix that’s quick and easy to make. Vanilla is the perfect flavour to not overwhelm the white Christmas cupcakes, but you could make the cupcakes any flavour you like – think chocolate, gingerbread or even red velvet. The great thing about our basic cupcake recipe is that it’s easily doubled to make 24. You can freeze the un-iced cupcakes, too, which is a great way to get ahead at this time of year. Place them in an airtight container and freeze for up to 3 months. Thaw before decorating.

How to decorate our Christmas-theme cupcakes

Depending on what baking gear you have at home, there are a few ways to go about icing and adding the cupcake Christmas toppers. If you have a piping kit, put the ganache in a piping bag and use a fluted nozzle to create a professional-looking piped icing effect. If you don’t have an icing kit, no worries – just spoon a good-sized quantity of icing on top of each cupcake and use the back of the spoon to flatten the surface. This is where the crackle tree will sit. To attach the decoration, use a little bit of melted chocolate – you don’t need too much, just enough to go around the outside edge of the base of each tree. 

FAQs

White Christmas cupcakes

White Christmas cupcakes
  • Makes12
  • Cook time20 minutes
  • Prep time1 hour, + chilling time
Ingredients
  • 125g unsalted butter, softened
  • 3/4 cup (165g) caster sugar
  • 1 tsp vanilla extract
  • 2 free-range eggs, at room temperature
  • 1/2 cup (125ml) milk
  • 1 1/2 cups (225g) self-raising flour

Ganache

  • 270g white chocolate, chopped
  • 1/2 cup (125ml) thickened cream

Crackles

  • 3 cups (105g) rice bubbles
  • 1 1/4 cups (100g) desiccated coconut
  • 50g copha
  • 160g white chocolate
  • Silver cachous, to decorate
  • 110g extra white chocolate, melted, to decorate
    Description

    These cute and festive Christmas cupcakes elevate a simple vanilla batter with rich chocolate ganache, topped off with miniature snow-capped crackle trees.

    Method
    1. Step 1

      Preheat oven to 180°C. Line a 12-hole muffin pan with paper cases.

    2. Step 2

      Use an electric mixer to beat the butter, sugar and vanilla in a bowl until light and fluffy. Add the eggs, one at a time, and beat until just combined. Add the flour and milk in alternate batches and stir until just combined.

    3. Step 3

      Spoon mixture evenly among the paper cases. Bake for 15-18 mins or until light golden. Remove from oven and transfer to a wire rack to cool completely.

    4. Step 4

      To make the ganache, melt chocolate in a heatproof bowl over a saucepan of simmering water. Warm cream in the microwave then whisk into chocolate until smooth. Cover with plastic wrap and place in the fridge for 1 hour or until thick. Transfer to an electric mixer and beat until light and spreadable.

    5. Step 5

      To make the crackles, cut six 20cm squares of baking paper. Halve diagonally to make 12 triangles. Shape into cones, staple to secure.

    6. Step 6

      Combine the rice bubbles and 1 cup coconut in a large bowl. Place the copha and chocolate in a heatproof bowl over a saucepan of simmering water. Stir for 3-5 mins or until chocolate melts and mixture is smooth. Add to rice bubbles mixture and stir to combine. Spoon evenly among prepared cones and use the back of a spoon to press lightly. Lay down in a tray or container. Place in the fridge for 30 mins or until firm.

    7. Step 7

      Remove crackle trees from paper. Place melted white chocolate in a small piping bag. Hold crackle trees by the base and drizzle with chocolate. Decorate with silver cachous, then sprinkle with remaining coconut. Spread or pipe ganache icing onto cupcakes and top with crackle trees.