Pink Coconut Snowball Cakes

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READY IN: 2hrs 15mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the cupcakes:
  • 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.
  • Beat butter and sugar in a mixing bowl until light and fluffy, about five minutes.
  • Beat in eggs, one at a time.
  • Beat well.
  • Sift flour with baking powder and soda.
  • Add 1/4 of the flour mixture to the butter mixture, then add vanilla and 1/3 of the buttermilk.
  • Repeat, beginning and ending with flour mixture. Scrap well after each addition.
  • Fold in coconut.
  • Pour batter into muffin cups. Bake about 18-20 minutes until toothpick comes out clean.
  • Cool in tins about 5 minutes. Remove and cool completely. If you used paper liners, remove the liners.
  • Make the frosting:
  • 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.
  • To make the snowballs:
  • When cupcakes are cool, freeze them on parchment paper about 20 minutes.
  • Spread a thick, even layer of frosting all over each cupcake, sides and bottom too.
  • Freeze on parchment again for at least 30 minutes, up to 1 day.
  • Spread a second, thick, even layer of frosting all over them.
  • Sprinkle generously with coconut, about 1/4 cup per snowball.
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