Pink Snowball Cakettes

By LindeNo1

Ingredients

• Cake ingredients:
• 1 stick plus 1 tbsp. butter
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon coconut extract
• 2 cups + 2 tablespoons all purpose flour, sifted
• 2 teaspoons baking powder
• 1 cup milk
• Syrup and Coating:
• 1 cup Sugar
• 1 cup water
• 1 tsp. coconut (I WOULD USE CHERRY OR STRAWBERRY AND RED COLORING) extract
• 1- 5oz. bag shredded unsweetened coconut

Details

Adapted from sprinklebakes.com

Preparation

Step 1

Heat oven to 350 degrees. Grease mini muffin pan(s) and set aside.
Cream the butter and 2/3 cup sugar until light.
Beat in the eggs, one at a time, then beat in the coconut extract.
Fold in the flour and baking powder alternately with the milk to form a dense batter.
Spoon batter into greased cupcake tins no more than halfway up in each cup.
Bake for 10-12 minutes until skewer comes out clean.
Remove from the oven and cool on a rack.

To Make the Syrup:
Add the sugar, water to a saucepan.
Bring to the boil, stirring until the sugar has completely dissolved.
Remove from the heat and stir in YOUR CHOICE OF EXTRACT and coloring.

Dip the cool cakes into the syrup, then roll in coconut.

(Extra cute when served with strawberry milk.)