Jackson Overland Frost, better known as Jack Frost, is the main protagonist in Rise of the Guardians and an immortal supernatural being much like the Guardians. Unlike the others, however, he is a loner, the classic rebel without a cause, sarcastic and mischievous. As the manifestation of winter, Jack Frost is capable of manipulating ice and snow. He is the spirit of mischief and chaos personified, but when he discovers the purpose behind his powers, he will become a true Guardian, representing “Fun”. — Rise Of The Guardians Wikia
95 gr flour
42 gr unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, at room temperature
100 gr granulated sugar
100 gr packed light brown sugar
80 ml) vegetable or canola oil (or melted coconut oil)
2 teaspoons pure vanilla extract
120 ml buttermilk, at room temperature
480 gr heavy cream, well chilled
160 gr sifted powdered sugar
1 teaspoon vanilla
230 gr butter
100 gr white sugar
280 gr sifted flour
How to bake
1. Preheat the oven to 350°F (177°C).
2. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
3. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until it is thoroughly combined.
4. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until the mixture is completely smooth.
5. Pour half of the wet ingredients into the dry ingredients.
6. Then half of the buttermilk and gently whisk for a few seconds.
7. Repeat this with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix.
8. Pour or spoon the batter into the liners. Fill them only halfway.
9. Bake for 18-21 minutes, or until a toothpick or skewer inserted in the centre comes out clean. Allow the cupcakes to cool completely before frosting.
10. Frost the cooled cupcakes with the frosting, top with sprinkles and place a cookie on top or stick it in the cupcake.
1. Using both a chilled bowl and chilled beaters, beat the heavy cream until it is frothy.
2. Add the icing sugar and vanilla gradually while beating.
3. Whip the mixture until it is light and a thick enough consistency to spread as an icing.
1. In a medium bowl, beat the butter and sugar with an electric mixer together until light and fluffy.
2. Stir in the flour by hand until the dough is smooth. Extra flour can be added if the dough is not stiff enough to roll out.
3. On a floured surface, roll dough to out 1/4 inch (6mm) thickness.
4. Cut out twelve cane like shapes and place them and cut into desired shapes with cookie cutters. Place 1 inch (2 cm) apart onto ungreased cookie sheets.
5. Bake for 12 to 15 minutes (for example in the same oven as your cupcakes, just wait a couple of minutes before adding the cookies in the oven), until the edges are lightly browned.
6. Cool on cookie sheets for a few minutes before transferring to wire cooling racks.