Pink Coconut Snowball Cakes |
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Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 10 |
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These are so adorable. They would be good for a girls party or a shower. These need to be made ahead of time as they are a bit labor-intensive. Ingredients:
3/4 cup butter, softened |
1 1/2 cups sugar |
3 large eggs, room temperature |
2 cups flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 cup buttermilk, room temperature |
1 1/2 teaspoons vanilla |
1 1/2 cups flaked coconut |
1/2 cup butter, softened |
12 ounces cream cheese, softened |
1 teaspoon vanilla extract |
2 cups powdered sugar |
red food coloring |
2 1/2 cups flaked coconut |
Directions:
1. Make the cupcakes:.
2. Heat oven to 350°F; prepare 10 large size muffin tins. I suggest not using paper liners for this. If you do you will have to remove them before frosting.
3. Beat butter and sugar in a mixing bowl until light and fluffy, about five minutes.
4. Beat in eggs, one at a time.
5. Beat well.
6. Sift flour with baking powder and soda.
7. Add 1/4 of the flour mixture to the butter mixture, then add vanilla and 1/3 of the buttermilk.
8. Repeat, beginning and ending with flour mixture. Scrap well after each addition.
9. Fold in coconut.
10. Pour batter into muffin cups. Bake about 18-20 minutes until toothpick comes out clean.
11. Cool in tins about 5 minutes. Remove and cool completely. If you used paper liners, remove the liners.
12. Make the frosting:.
13. Combine butter, cream cheese, vanilla and sugar in a large bowl and beat until smooth and spreadable. Add a drop of food coloring and blend to make a light pink frosting.
14. To make the snowballs:.
15. When cupcakes are cool, freeze them on parchment paper about 20 minutes.
16. Spread a thick, even layer of frosting all over each cupcake, sides and bottom too.
17. Freeze on parchment again for at least 30 minutes, up to 1 day.
18. Spread a second, thick, even layer of frosting all over them.
19. Sprinkle generously with coconut, about 1/4 cup per snowball.
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