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TGON Bakes: Smallfoot Cupcakes


The movie Smallfoot is a twist of the many legends that are told about yeti’s because this time, the yeti’s aren’t the ones being mysterious but the humans are. In this film, a yeti named Migo is convinced that a human known only as “Small Foot” is real and has to prove to his tribe that it does exist with the help of Meechee and the S.E.S – Smallfoot Evidentiary Society.


140 gr all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
40 gr sweetened shredded coconut
115 gr unsalted butter, at room temperature
150 gr granulated sugar
1 egg, at room temperature
1 egg white, at room temperature
1 teaspoon vanilla extract
120 ml unsweetened coconut milk (well-stirred)

230 gr unsalted butter, at room temperature
400 gr powdered sugar
2 teaspoons vanilla extract
1 teaspoon coconut extract

200 gr shredded coconut
Candy eyes
Plastic fangs


How to bake

1. Preheat the oven to 350°F (177°C).
2. Line standard muffin tins with paper liners.
3. In a medium bowl, whisk together the flour, baking powder and salt.
4. Pulse the shredded coconut in a food processor until finely ground.
5. Whisk the coconut into the flour mixture and set aside.
6. With an electric mixer on medium-high speed, cream the butter and sugar together until the mixture is pale and fluffy. This should take about 3 minutes.
7. Add the egg, egg white and vanilla extract and beat until it is all completely combined while scraping down the sides of the bowl as needed.
8. Reduce the mixer speed to low.
9. Add the flour mixture in three batches, alternating with two additions of coconut milk, and beating until combined after each addition.
10. Divide the batter evenly between the lined cups.
11. Bake until a toothpick or skewer inserted in the centre comes out clean, 18 to 20 minutes.
12. Remove from the oven, let cool in the pan for 10 minutes, then move to a wire rack to cool completely.

1. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, meanwhile stopping to scrape the bowl down once or twice.
2. Reduce the speed to low and gradually add the powdered sugar.
3. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla and coconut extracts, mixing until everything is incorporated.
4. Whip at medium-high speed until the frosting is light and fluffy. This takes about 2 minutes.

1. Using an offset spatula, spread a mound of frosting on top of each cupcake and create a well in the centre.
2. Gently press the fangs deeply into the cupcake.
3. Place the eyes on the frosting.
4. Coat with coconut and serve.


Cupcake source & Idea source

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