Polar Bear Cupcakes
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Polar Bear Cupcakes
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If you have a kiddo that has a winter birthday this year, you should definitely make these Polar Bear Cupcakes. They are homemade cupcakes topped with smooth and creamy icing with toppings that make the cutest little polar bear face.
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Ingredients
Vanilla Cupcake
- 1 ½ cup flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- 2/3 cup milk whole
- 1 ½ tsp vanilla extract pure
- ½ cup butter unsalted, slightly softened
- 1 cup sugar
- 1 large egg
- 2 large egg white
Vanilla Buttercream Frosting
- 4 ½ cup powdered sugar
- 1 cup butter unsalted, softened
- 1 tbsp vanilla extract pure
- 4 tbsp heavy whipping cream
Decorating Ingredients
- pearl sprinkles Black, edible
- 2 - 8 oz sanding sprinkles white
- 1 - 30 oz white chocolate melting wafers Ghirardelli brand
Instructions
- Preheat the oven to 325 degrees. Line a 12-cup cupcake pan with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a small bowl, stir together the milk and vanilla.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium-low, slowly add the egg and egg whites one at a time, and beat until creamy, 1 to 2 minutes.
- Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition. Divide the batter evenly among the cupcake liners and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 18 to 20 minutes.
- Using a standing mixer with a paddle beater, cream the butter and vanilla until combined. Mix in 2 C of powdered sugar on low speed until combined, the frosting will look like pebbles. Mix in the remaining powdered sugar and slowly increase speed to medium speed. Mix in the heavy whipping cream and continue to beat the frosting until it is combined and smooth
- Scoop a mound of frosting on top of the cupcake and use the cake spatula to smooth it into a thick mound. Scoop some frosting into the piping bag. Take a Ghirardelli white melting wafer and pipe a dollop of frosting on top of it.
- Place the frosting wafer into 1 top corner of the frosting mound to create the ear of the bear. Repeat for the other side Now you should have the ‘head’ and ‘ears‘.
- Place a wafer in the center of the frosting to create the ‘nose’. Pipe frosting on top of the wafer. Using the white sanding sugar, coat the cupcake in the sanding sugar. Make sure to do this part over a bowl that way you don't end up sanding sugar EVERYWHERE! It’s not fun to clean up!
- Pick out two large size black pearl sprinkles for the eyes and place them above the nose. Make sure to press down into the frosting. Pick out a slightly smaller black pearl sprinkle for the nose. Enjoy
Equipments used:
Nutrition Information
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Calories
674kcal
(34%)
Carbohydrates
76g
(25%)
Protein
3g
(6%)
Fat
41g
(63%)
Saturated Fat
27g
(135%)
Cholesterol
107mg
(36%)
Sodium
222mg
(9%)
Potassium
155mg
(3%)
Fiber
1g
(4%)
Sugar
66g
(132%)
Vitamin A
1055IU
(21%)
Vitamin C
0.2mg
(0%)
Calcium
50mg
(5%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 16cupcakes
Amount Per Serving
Calories 674 kcal
% Daily Value*
| Calories | 674kcal | 34% |
| Carbohydrates | 76g | 25% |
| Protein | 3g | 6% |
| Fat | 41g | 63% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 107mg | 36% |
| Sodium | 222mg | 9% |
| Potassium | 155mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 66g | 132% |
| Vitamin A | 1055IU | 21% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 50mg | 5% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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