Coconut Snowball Cupcakes: Cupcake Show #14 Recipe Video
Ingredients
| For cake | ||
| Egg | 1 | |
| Egg whites | 3 | |
| Canned cream of coconut | 33⁄100 Cup (5.28 tbs), stirred | |
| Water | 2 Tablespoon | |
| Vanilla extract | 1 Teaspoon | |
| Butter | 6 Tablespoon, diced | |
| Sweetened shredded coconut | 8 Ounce (1 cup) | |
| For dry ingredients | ||
| Cake flour | 1 Cup (16 tbs) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Baking powder | 1 1⁄2 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| For icing | ||
| Butter | 4 Tablespoon | |
| Cream cheese | 4 Ounce | |
| Powdered sugar | 2 Cup (32 tbs) | |
| Vanilla | 1 Teaspoon | |
| Coconut | 1⁄2 Cup (8 tbs) | |
| For topping | ||
| Sweetened shredded coconut | 1 1⁄2 Cup (24 tbs) | |
Nutrition Facts
Serving size
Calories 503 Calories from Fat 223
% Daily Value*
Total Fat 26 g39.9%
Saturated Fat 19 g95.2%
Trans Fat 0 g
Cholesterol 54.9 mg18.3%
Sodium 297.5 mg12.4%
Total Carbohydrates 59 g19.7%
Dietary Fiber 2.9 g11.5%
Sugars 46.1 g
Protein 10 g19.4%
Vitamin A 9% Vitamin C 0.51%
Calcium 7.8% Iron 4.6%
*Based on a 2000 Calorie diet
Directions
1. Preheat oven to 350˚F.
2. Line a cupcake pan with cupcake liners and set aside.
MAKING
3. In a measuring cup, put together whole egg, egg whites, cream of coconut, water and vanilla, beat well to combine and set aside.
4. In a mixer bowl, put all the dry ingredients and mix well.
5. Add in the butter little at a time, and mix after each addition until the batter forms pea-sized shapes.
6. While still beating, add the egg-cream of coconut mixture into the flour mixture and mix on medium speed, for about 3 minutes or until light and fluffy.
7. Add in shredded coconut and mix until just combined.
8. Scoop the batter equally in cupcake pan using an ice cream scoop and bake for 25 minutes or until golden brown on top and a toothpick inserted comes out clean.
9. Remove from the oven and cool in the pan for 5 minutes. 10. Lift out cupcakes with a fork and place over a rack to cool completely.
FINALIZING
For the Icing
11. In a mixer bowl, cream together the butter, cream cheese, powdered sugar and vanilla for about 2 minutes.
12. Put the 1/2 cup of coconut and beat for 2 more minutes.
13. In a bowl, place the 1-1/2 cups of coconut.
14. Spread the icing over the cupcakes and dip each cupcake, upside down, into the coconut, to coat the top completely.
SERVING
15. Serve as desired.
Editors Review
Think frosted cupcakes are best bought from a bakery since it is too much work to make them at home? Well, then watch this video and get ready to be surprised! Watch to know more!Chef
