Pink Snowball Cakettes
- 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
Adapted from sprinklebakes.com
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.)