Pink Snowball Cakettes

By kayjayjohnson

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

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 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.)