Pink Snowball Cakettes

Photo by Kerry J.
Adapted from sprinklebakes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from sprinklebakes.com

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 extract

  • 1- 5oz. bag shredded unsweetened coconut

Directions

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 and coconut extract to a saucepan. Bring to the boil, stirring until the sugar has completely dissolved. Remove from the heat and stir in a few drops of coloring. Dip the cool cakes into the syrup, then roll in coconut. (Extra cute when served with strawberry milk.)

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