Baked Coconut Snowball Cupcakes Recipes

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COCONUT SNOWBALL CUPCAKES



Coconut Snowball Cupcakes image

True coconut lovers will appreciate these Coconut Snowball Cupcakes! Coconut cupcakes are filled with a coconut pastry cream and then frosted with a coconut buttercream. Top them off with toasted coconut for the ultimate coconut treat!

Provided by Deborah

Categories     Dessert

Time 2h45m

Number Of Ingredients 29

2 cups cake flour
1/2 cup all-purpose flour
2 1/4 teaspoons baking powder*
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter (softened)
1/2 cup vegetable shortening
1 1/2 cups granulated sugar*
1 teaspoon vanilla extract
1 large egg
1 cup ice water*
2 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sweetened shredded coconut
2 cups half and half
1 cup sweetened shredded coconut
6 large egg yolks
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
1/3 cup all-purpose flour
1 1/2 cups milk
1/3 cup heavy cream
1 1/2 cups (12 oz) unsalted butter, (soft but cool, cut into pieces)
1 teaspoon vanilla extract
1/2 cup of the coconut pastry cream
1/2 cup shredded sweetened coconut (toasted)

Steps:

  • Preheat the oven to 325ºF*. Line 2 12-cup cupcake pans with paper liners.
  • Sift the cake flour, all-purpose flour, baking powder, baking soda and salt together into a large bowl. Set aside.
  • In the bowl of a stand mixture fitted with the paddle attachment, beat the butter and the shortening together until creamy, 3 to 4 minutes. Add the sugar and the vanilla and continue to beat on medium for 3 more minutes. Scrape the bowl, then add the egg and beat until combined. Turn the mixture to low and add 1/3 of the flour mixture, followed by half of the ice water, another 1/3 of the flour, the remaining water, then the remaining flour. Scrape down the bowl and mix a few more seconds on low to combine.
  • In a clean bowl, whisk the egg whites and the cream of tartar until soft peaks form. Gently fold the egg whites into the batter. Fold the coconut into the batter.
  • Fill the cupcake liners 2/3 full of the batter. Bake until a tester inserted in the center comes out clean, 20 to 25 minutes, rotating the pans half-way through the baking time.
  • Transfer the pans to a wire rack to cool for 20 minutes, then remove from the pans and allow to cool completely.
  • Place a fine-mesh sieve over a medium bowl.
  • Bring the half and half to a simmer in a medium saucepan over low heat. Add the coconut then place a cover on the pan and simmer for 20 minutes to allow the coconut to steep. Strain and discard the coconut.
  • In a medium bowl, whisk the egg yolks with the sugar, flour and salt until the mixture is pale, about 1 minute. Whisk half of the warm half and half into the egg yolk mixture, then pour that into the saucepan with the remaining half and half. Cook over medium heat, stirring constantly, until thickened, about 6 minutes. Remove the pan from the heat and stir in the vanilla. Strain the cream through the sieve. Press a piece of plastic wrap over the surface of the cream and refrigerate for about 1 hour, or until completely cooled.
  • In a medium, heavy saucepan, combine the sugar and the flour and whisk together. Add the milk and the cream and cook over medium heat, whisking occasionally, until it comes to a boil and thickens, about 20 minutes.
  • Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment. Beat the mixture on high speed until cool. Reduce the speed to low and add the butter, one piece at a time, and continue to mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
  • Add the vanilla and 1/2 cup of the cooled coconut pastry cream. Continue mixing until combined. (If the frosting is too soft, place in the refrigerator to chill slightly, then beat again until it is the right consistency.)
  • Cut a cone out of each of the cupcakes and fill with about 1 teaspoon of the coconut pastry cream. Replace the top of the cone.
  • Frost each of the cupcakes with the frosting, then dip the tops into the toasted coconut.

SNOWBALL CUPCAKES



Snowball Cupcakes image

A cake mix gives you a head start on these delectable, cream-filled wintertime treats.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 12

1 box Betty Crocker™ devil's food cake mix
2/3 cup water
1/3 cup vegetable oil
1/2 cup sour cream
2 eggs
1 package (3 oz) cream cheese, cut into 24 cubes
1/2 cup sugar
2 tablespoons water
2 egg whites
1 jar (7 oz) marshmallow creme
1 teaspoon vanilla
2 cups coconut

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil, sour cream and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  • Spoon batter into muffin cups. Place 1 cube cream cheese in center of each cupcake; press down into batter almost to center (top of cream cheese will still show).
  • Bake 21 to 27 minutes or until toothpick inserted near center of cupcake comes out clean (test between cream cheese and edge). Remove cupcakes from pan to cooling racks. Cool completely, about 30 minutes.
  • In 2-quart stainless steel or other non-coated saucepan, mix sugar, water and egg whites. Cook over low heat, beating continuously with electric hand mixer at high speed until soft peaks form, about 4 minutes. Add marshmallow creme; beat until stiff peaks form. Remove saucepan from heat. Beat in vanilla.
  • Spread frosting evenly over cupcakes; sprinkle each with generous tablespoonful coconut. Store loosely covered in refrigerator.

Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 20 g, TransFat 0 g

PINK COCONUT SNOWBALL CAKES



Pink Coconut Snowball Cakes image

These are so adorable. They would be good for a girls party or a shower. These need to be made ahead of time as they are a bit labor-intensive.

Provided by SweetySJD

Categories     Dessert

Time 2h15m

Yield 10 serving(s)

Number Of Ingredients 15

3/4 cup butter, softened
1 1/2 cups sugar
3 large eggs, room temperature
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk, room temperature
1 1/2 teaspoons vanilla
1 1/2 cups flaked coconut
1/2 cup butter, softened
12 ounces cream cheese, softened
1 teaspoon vanilla extract
2 cups powdered sugar
red food coloring
2 1/2 cups flaked coconut

Steps:

  • 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.

Nutrition Facts : Calories 798, Fat 46.4, SaturatedFat 31.1, Cholesterol 162.9, Sodium 549.6, Carbohydrate 89.5, Fiber 1.9, Sugar 67.9, Protein 9.1

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