Coconut Snowballs With Lemon Filling
Ready In: 30 mins
Serves: 18
Ingredients
- 18 cupcakes
Lemon Filling
- 3⁄4 cup granulated sugar
- 3 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 3⁄4 cup water
- 2 large egg yolks, slightly beaten
- 2 teaspoons grated fresh lemon rind
- 1⁄4 cup fresh lemon juice
- 2 tablespoons butter, cut into pieces
Topping
- 1 pint heavy cream, whipped to stiff peaks and sweetened with
- 2 tablespoons confectioners' sugar
Garnish
- 1 -1 1⁄2 cup shredded coconut
Directions
- To make filling: Combine sugar, cornstarch, and salt in a medium-size saucepan and stir until well blended.
- Gradually add the water, stirring constantly until well blended.
- Stir in egg yolks, lemon rind, and lemon juice.
- Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
- Continue cooking another minute after it boils, stirring constantly.
- Remove pan from heat and add butter, stirring until well blended.
- Let filling cool completely and then refrigerate until completely chilled.
- To assemble Snowballs: Remove paper and carefully split each cupcake across middle.
- Scoop out a spoonful from both top and bottom.
- Fill each half with a spoonful of lemon filling.
- Place halves together and put on individual plates.
- Spread whipped cream all over cupcake and press coconut into whipped cream.
- Will keep a short time refrigerated, but plan to serve fairly soon after assembling.
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