Easy Coconut Snowball Cupcakes
|February 12, 2016||Posted by Tracy Knutsen under Cakes|
Some of you – my amazing amazing Nest Full of New friends – have had so much snow! I can’t even process the crazy amounts of snow in your neighborhoods and towns. As you probably heard, a mere fraction of an inch of snow tends to immobilize everyone here in the South. A flurry will send us 1) to the nearest grocery store for milk and bread; 2) to the school to pick up our kids; then 3) to our homes to hunker down and bravely face the tiny flakes that melt before they hit the ground.
I have just one answer for all of us. Cupcakes. These little babies, no matter how they’re “dressed”, will help almost anyone feel better. So when faced with 10 feet…or 10 flakes…I suggest baking up a batch of cupcakes and enjoying whatever waits outside your front door. These lovely Coconut Cupcakes remind me of a snowball nestled in a big, fluffy pile of snow.
Coconut Snowball Cupcakes
You can make these with your favorite boxed white cake mix, but this is my go-to recipe when I make them from scratch. It originally came from King Arthur Flour.
3/4 cup (12 tablespoons or 1 1/2 sticks) unsalted butter, softened
4 large eggs whites plus 1 whole large egg
1 cup whole milk
2 teaspoons vanilla extract
1 teaspoon coconut extract (you may also use almond extract)
3/4 cup sweetened coconut flakes
Preheat the oven to 350°F. Line cupcake pans (20 to 24 cupcakes.)
Mix all of the dry ingredients on slow speed to blend. Add the softened butter and mix until evenly crumbly, like fine damp sand.
Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition.
In a small bowl, whisk the milk with the vanilla and coconut extracts. Add this mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl. Fold in coconut flakes.
Pour the batter into the prepared pans. Bake 20 minutes for cupcakes. A toothpick or cake tester inserted into the center will come out clean when done. Remove from the oven, remove from the pan. Cool on a rack and then frost.
Yield: 20 to 24 cupcakes.
Once completely cooled, frost each cupcake with a delicious coconut buttercream made by beating together 1 cup of softened butter with 5-6 cups powdered sugar and 3/4 cup of cream of coconut (coconut milk is not the same, btw.)
Top each cupcake with sweetened coconut flakes and a Ferrero Raffaello Coconut Candy. They come in a box like this –
and look like this –
(If you’re a coconut lover, these are pretty darn close to the best candy ever! I even served them at my wedding.)
The end result is a beautiful, snowy cupcake that will make you so very happy and warm!