Vanilla Coconut Snowball Cupcakes


1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
1/2 cup (1 stick) Butter, at room temperature, cut into small pieces
3/4 cup Sugar
1 1/2 teaspoons Vanilla Extract
2 larges Eggs
1/2 cup Coconut or Regular Milk, at room temperature
2/3 cup Unsweeted Coconut Flakes, plus more for topping
2 tablespoons Butter, softened
1/2 cup Sour Cream
1/2 teaspoon Vanilla


Preheat oven to 350 degrees. Line a 12-cupcake pan with paper liners (or a mini-pan). Grease lightly if not using liners.
Whisk flour, baking powder and salt together in a small bowl; set aside.
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.
Stir in sour cream and coconut.
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).
Cool pan on wire rack for 5 minutes, then turn out and return to wire rack to cool completely.
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.
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.






March 9, 2010


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