Vanilla Coconut Snowball Cupcakes
Total Steps
8
Ingredients
14
Tools Needed
10
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http://themangosteenlady.blogspot.comIngredients
- 1 1/2 cup All-Purpose Flour
- 1 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/2 cup Butter, at room temperature, cut into small pieces
- 3/4 cup Sugar
- 1 1/2 teaspoon Vanilla Extract
- 2 large Eggs
- 1/2 cup Coconut or Regular Milk, at room temperature(optional)
- 1/3 cup Sour Cream
- 2/3 cup Unsweetened Coconut Flakes
- 2 tablespoons Butter, softened
- 1/2 cup Sour Cream
- 1/2 teaspoon Vanilla
- 3 cup Confectioners' Sugar
Instructions
Step 1
Preheat oven to 350 degrees. Line a 12-cupcake pan with paper liners (or a mini-pan). Grease lightly if not using liners.
Step 2
Whisk flour, baking powder and salt together in a small bowl; set aside.
Step 3
In a large bowl with an electric mixer on medium-high speed beat butter until creamy, about 2 minutes. Gradually add sugar, beat until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla extract. Beat in eggs one at a time. Add the flour mixture in 4 additions, alternating with the milk. Beat briefly after each addition.
Step 4
Stir in sour cream and coconut.
Step 5
Fill cupcake wells about 3/4 of the way. Bake for 18 minutes or until a toothpick comes out clean (about 15 minutes for mini).
Step 6
Cool pan on wire rack for 5 minutes, then turn out and return to wire rack to cool completely.
Step 7
For the frosting beat the butter, sour cream and vanilla together until fluffy. Add 2 cups Confectioners' and beat on low, continue to add confectioners' a little bit at a time until the frosting sticks to the beater when lifted without dripping off. If it gets too thick add in a little more sour cream. Beat an additional 3-4 minutes on low to get a light and fluffy frosting.
Step 8
Fill a small, shallow bowl with coconut flakes. Frost cupcakes and stick the tops into the coconut to coat, using your hand to help it stick if needed.