food

Snowball Cupcake

These are the perfect cupcakes to make in winter.

food

Snowball Cupcake

These are the perfect cupcakes to make in winter.

Ingredients

SNOWBALL CUPCAKES

  • 200 grams shredded or desiccated coconut
  • 100 milliliters sweetened condensed milk
  • 429 grams (2 1/2 cups) all-purpose flour
  • 3 teaspoons baking powder
  • 265 grams (1 1/4 cups) caster sugar
  • 1/2 teaspoon salt
  • 375 milliliters (1 1/2 cups) of milk
  • 125 milliliters vegetable oil
  • 125 grams butter
  • 2 tablespoons Greek yogurt (can substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs

Marshmallow Frosting and Topping

  • 8 egg whites (room temperature)
  • 2 cups caster sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar (can use freshly squeezed lemon juice in its place)
  • 300 grams desiccated coconut

Steps

SNOWBALL CUPCAKES

  1. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven
  2. Start off by making your coconut snowballs. Simply mix the coconut and sweetened condensed milk in a mixing bowl. Roll about a tablespoon of mixture into a ball and place on a baking tray. Refrigerate while you prepare your cupcakes.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple of minutes.
  4. Add the softened butter and let it mix until it resembles a fine sand like texture.
  5. Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  6. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  7. Fill each paper 1/2 way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  8. Place a coconut snowball in the center and gently press into the batter.
  9. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a cooling rack before frosting.

Marshmallow Frosting and Topping

  1. Place about an inch of water to a medium sized pot and bring it to the boil.
  2. Add your egg whites, sugar and cream of tartar to a large, clean metal bowl. Mix using a whisk or hand held mixer to help combine all the ingredients.
  3. Place the bowl with the egg mixture on top of your pot of boiling water making sure the bottom of the mixing bowl doesn't touch the bottom of the pot. Mix on high speed for 5 min or until the sugar in the mixture completely dissolves.
  4. Mix on high speed once you've taken it off the heat (about 5-6 min) until the mixture cools down and gets thick and glossy. You want to reach stiff peaks so that the frosting holds it's shape well.
  5. Frost your cupcakes with a plain tip as demonstrated in the video. Finish them off by gently coat the frosting in coconut.