Ingredients
- Snowball Cupcakes:
- 1/2 cup I Can’t Believe It’s Not Butter!
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 1/2 cups flour
- 2 tsp vanilla
- 3/4 cup buttermilk
- sweetened shredded coconut or sprinkles for decorating
- I Can’t Believe It’s Not ButterCream!:
- 1/2 cup I Can’t Believe It’s Not Butter!
- 2 1/2 cups confectioners’ sugar
- 1/2 tsp vanilla extract
- 2 tbsp whipping cream
Preparation
Step 1
Snowball Cupcakes
Preheat oven to 350(F). In electric mixer, cream I Can’t Believe It’s Not Butter! thoroughly. Add white and brown sugars and cream again. Mix in baking powder, baking soda and salt. Add eggs and cream thoroughly. Add flour and combine thoroughly. Scrape down sides of mixing bowl. With mixer running on low speed, stream buttermilk into mixing bowl.
When all buttermilk is incorporated, crank speed to whip air into batter. Add vanilla. Notice how fluffy and soft the batter looks? Fluffy is good.
Spoon batter into paper lined muffin cups. This recipe makes 12 large or 16 medium cupcakes, depending on amount of batter in each cup. Bake at 350(F) for 20-22 minutes. Cupcakes will be golden and puffed. Allow to cool in pan for 10 minutes.
Before frosting, allow cupcakes to rest on rack until completely cool!
I CAN’T BELIEVE IT’S NOT BUTTERCREAM!:
Cream I Can’t Believe It’s Not Butter! thoroughly and add powdered sugar one half cup at a time until incorporated. Add cold whipping cream one tablespoon at a time with mixer running on low speed. When incorporated, turn the mixer to high to beat air into the mixture and whip the cream. Frosting will be thick, silky and delicious.
Spread I Can’t Believe It’s Not Buttercream! over cupcakes and top with shredded coconut and other confections. For best results, eat. Do not throw.