Back In The Day Bakery Homemade "Sno" Balls

By carvalhohm

Ingredients

• Whipped Coconut Buttercream Frosting:
• 1/2 c. all-purpose flour
• 2 c. whole milk
• 2 tsp. pure vanilla extract
• 2 tsp. coconut extract
• 1 Lb. (4 sticks) unsalted butter, room temperature
• 2 c. powdered sugar
• 24 prebaked chocolate cupcakes, store-bought or homemade

Details

Servings 24
Adapted from eatcakefordinner.blogspot.com

Preparation

Step 1

Combine flour, 1/2 cup milk, vanilla and coconut extract in small saucepan and whisk until blended. Set pan over medium heat and gradually add remaining 1 1/2 cups milk, whisking constantly. Cook mixture, whisking until it comes to low boil, then reduce heat to low and continue to whisk until mixture begins to thicken and starts to "burp", 2-3 minutes. Transfer mixture to small bowl and cool to room temperature, stirring occasionally to keep it lump free. If you do get some lumps, press mixture through fine-mesh sieve. In bowl of stand mixer fitted with whisk attachment (or large bowl if using hand mixer), whip butter until soft and creamy. Gradually add powdered sugar and beat until light and fluffy. Gradually add cooled milk mixture, then increase speed to medium-high and whip until frosting is light and fluffy, like whipped cream, making sure to scrape bottom and sides of bowl occasionally.

*+To assemble the cupcakes:+* Use paring knife and scoop out hole in middle of each cupcake, about 1 inch deep. Fill each hole with frosting. Turn cupcake upside down and frost top and sides of cupcake with frosting. Press colored coconut into top and sides of each cupcake (or roll cupcake in coconut). Place in cupcake liner and serve.