Coconut Snowball Cakes

By nichc

Flaky coconut and cream cheese frosting make these cute little pink cakes perfect for tea parties, birthday parties, or bridal showers.

Ingredients

• Cream Cheese Frosting:
• Basic Buttermilk Cake
• 1 1/2 cups flaked coconut
• 1/2 cup unsalted butter, softened
• 12 oz cream cheese, softened
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 2 1/2 cups flaked coconut
• Red or Rose-Pink food coloring

Details

Servings 10

Preparation

Step 1

Grease 10 of the cups in 2 extra large muffin tins.

Make Basic Buttermilk Cake as directed. Fold in 1 1/2 cups of coconut into batter. Fill the muffin cups 3/4 of the way full. Bake at 350 for 18-20 minutes or until a toothpick in the center comes out clean. Cool in tins on rack for 5 minutes. Turn out onto racks to cool completely.

Combine butter, cream cheese, vanilla, and sugar in a large bowl and beat with electric mixer until smooth & spreadable. Add and blend food coloring until frosting is light pink.

To Assemble Snowballs:
Freeze cooled cupcakes on parchment paper for 20 minutes (this will make them easier to frost).

Spread frosting in a thick even layer all over cupcake then refreeze for a minimum of 30 minutes (may be frozen for up to a day at this stage).

Remove from freezer and spread a second, thick, even layer of frosting over the cupcakes. Sprinkle generously with coconut (about 1/4 cup per cupcake).