Snowball Cupcakes
Moist chocolate cupcakes are topped with a mound of fluffy marshmallow frosting, and coated in pretty pastel coconut! These colorful snowball cupcakes make such a fun spring time treat!
Servings: 30 cupcakes
Calories: 266kcal
Ingredients
- 1 batch Simply Perfect Chocolate Cupcakes
- 2 cups sweetened flaked coconut, divided
- 1 drop Rose Pink icing color
- 1 drop Lemon Yellow icing color
- 1 drop Royal Blue icing color
- 2 1/4 cups granulated sugar, divided
- 1 cup light corn syrup
- 1/2 cup water
- 6 egg whites
- 1 tablespoon vanilla extract
Instructions
- Bake and cool the cupcakes, according to the recipe.
- Divide the coconut into 4 equal portions. Set aside 1 portion to remain white.
- Place the other 3 portions into small zip-top bags, and add a drop of gel paste food coloring (Rose Pink, Lemon Yellow, and Royal Blue) to each.
- Zip the bags and shake/scrunch to disperse the color evenly throughout the coconut. Set aside.
- Place 1 3/4 cup sugar in a medium pot, along with the corn syrup and water.
- Heat over medium-high until the syrup comes to a boil.
- Allow the syrup to reach a temperature of 240 degrees F (soft ball stage).
- Meanwhile, whip the egg whites with the remaining 1/2 cup sugar, until they are glossy and stiff.
- When the sugar syrup has reached 240 degrees, carefully pour it into a large, heat-safe, spouted vessel. Slowly and carefully add the syrup, in a thin stream, to the whipped egg whites, while running the mixer on low speed.
- When all the syrup has been incorporated, turn the mixer up to high and whip until very stiff. Stir in the vanilla extract.
- Use an ice cream scoop to top each cupcake with frosting. Immediately dip the tops of the cupcakes into the tinted coconut, turning to coat evenly.
Video
Nutrition
Calories: 266kcal | Carbohydrates: 41g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 106mg | Potassium: 130mg | Fiber: 1g | Sugar: 33g | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.2mg