Recipe for cookies with a snowman

Instructions

• 1. Step 1
     

     Prepare Cupcakes: Preheat oven to 350°F. Line two standard 12-cup muffin tins with paper liners. Mix the flour, sugar, baking powder, baking soda and salt in a bowl.

  2. Step 2Beat the oil, eggs, vanilla, and buttermilk with an electric mixer on medium speed until combined, about 1 minute. Add the flour mixture and beat until combined, 1 to 2 minutes. Transfer to prepared pans, dividing evenly (each cup should be about two-thirds full).
  3. Step 3Bake until a toothpick inserted into the center of a cupcake comes out clean, 16 to 18 minutes. Let cool in the pans on a wire rack for 15 minutes, then transfer to a wire rack to cool completely.
  4. Step 4Prepare the buttercream: Beat the butter with an electric mixer on medium speed until light and creamy, 1 to 2 minutes. Stir in milk, vanilla, and 2 cups confectioners’ sugar until combined. Add remaining 2 cups confectioners’ sugar and beat until combined. Set aside 1 ½ cups of the buttercream. Frost cupcakes with leftover buttercream. Press the grated coconut into the frosting.
  5. Step 5Mix together 1 cup frosting and black food coloring in a bowl until desired shade is reached. Transfer to a piping bag with a small round tip or a zip lock bag with a small hole cut in one corner. Mix together ½ cup of frosting and orange food coloring in a second bowl until desired shade is reached. Transfer to a second piping bag with a small round tip or a zip lock bag with a small hole cut in one corner. Form a carrot-shaped nose in the center of each cupcake. With the black icing, make two eyes and five or six smaller dots for the mouth. Store cupcakes covered at room temperature for up to 2 days.