winter-wonderland-sleepover-recipes_landscapeThumbnail_en.png
food

Winter Wonderland Sleepover Recipes

Yummy coconut cupcakes, pink trail mix and salted caramel hot chocolate — these 3 recipes are perfect for the coziest sleepover!

Ingredients

  • Salted Caramel Hot Chocolate:
  • 4 cups milk
  • 400 grams high quality milk chocolate
  • 1/2 cup dulce de leche caramel (+ extra for topping)
  • Mini marshmallows
  • Pink Trail Mix:
  • 2 cups chocolate chex cereal
  • 2/3 cup pink mini marshmallows
  • 2/3 cup dried coconut chips
  • 2/3 cup yogurt-covered raisins
  • 2/3 cup dark chocolate chips
  • 2/3 cup dried cranberries
  • Fuzzy Coconut Cupcakes:
  • 2 cups all-purpose flour
  • 3 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup light brown sugar
  • 1 teaspoon coconut extract
  • 2 large eggs
  • 1 cup coconut milk (not coconut cream)
  • Topping:
  • 2 cups unsalted butter, room temperature
  • 2 teaspoons coconut extract
  • 5 cups confectioner's sugar
  • Unsweetened dessicated coconut

Steps

  1. Salted Caramel Hot Chocolate: Place the milk, milk chocolate and 1/4 cup dulce de leche caramel in a small pot and set to medium heat. Stir until everything has melted and is smooth. Divide into as many mugs as you like and top with plenty of mini marshmallows. Drizzle some dulce de leche on top and enjoy!
  2. Pink Trail Mix: Combine all of the ingredients in a large bowl. To serve, divide the trail mix into cellophane bags and tie with a pretty ribbon!
  3. Fuzzy Coconut Cupcakes: Combine the flour, baking powder and salt in a bowl. In a separate bowl, cream the butter and brown sugar with an electric mixer until light and fluffy. Add the coconut extract and eggs and beat until combined. Add the dry ingredients in 2 additions, alternating with the coconut milk. Pour into a lined cupcake pan and bake at 350F for 15-17 minutes. Cool completely. Make the buttercream: Cream the butter in a large bowl with an electric mixer until pale and fluffy. Add the coconut extract and beat until combined. Add the confectioner's sugar one cup at a time, then beat for 3-5 minutes, until fluffy. To decorate, dollop some buttercream onto the surface of each cupcake and smooth to create a little mound. Dunk the cupcake upside down into some dried coconut. Turn the cupcake right side up to reveal a fuzzy cupcake! Continue with the remaining cupcakes and enjoy!