Pink coconut snowballs

79

PREP TIME

45 min

TOTAL TIME

1 h 30 min

Makes

12 snowballs

Pink coconut snowballs

Photo, Roberto Caruso.


Ingredients

  • 3/4 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 1/3 cup cocoa powder , sifted
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1/3 cup sour cream
  • 1/3 cup canola oil
  • 3 tbsp hot water
  • 1 tsp vanilla
  • 2 1/2 cups sweetened, shredded coconut
  • a few drops red gel food colouring

Marshmallow Frosting

  • 1 7-g pkg gelatin
  • 1/3 cup hot water
  • 4 egg whites
  • 1 cup granulated sugar
  • 3 tbsp light corn syrup
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1 tsp vanilla

Instructions

  • PREHEAT oven to 350F. Spray a 12-cup muffin pan with cooking spray.
  • WHISK flour, sugar, cocoa, baking soda, baking powder and salt in a medium bowl.
  • WHISK egg, sour cream, oil, water and vanilla in a large bowl. Stir in flour mixture until just combined. Fill muffin cups a third full with batter.
  • BAKE until a skewer inserted in centre of a cupcake comes out clean, 16 to 17 min. Let cool in pan for 10 min, then transfer to a rack to cool completely.
  • PLACE coconut and food colouring in a resealable bag. Seal, then shake until evenly coloured. Transfer to a shallow dish.
  • FROSTING: Combine gelatin and water in a small bowl and stir until dissolved.
  • COMBINE egg whites, sugar, corn syrup, cream of tartar, salt and gelatin mixture in a large metal bowl. Set over a large pot with 1 in. of simmering water. Beat with an electric mixer on low until sugar dissolves, about 30 sec. Beat on medium-high until a stiff meringue forms, about 10 min. Remove from heat. Beat in vanilla.
  • FILL a piping bag fitted with a small plain tip with half of the frosting. Insert tip through the bottom of the cooled cupcake and pipe about 1 tbsp frosting into the centre just until sides of cupcake start to swell. Pipe a layer of frosting on sides and top of cupcake, and spread evenly. Place cupcake, frosting-side down, in coconut. Pipe frosting onto bottom and spread evenly. Roll cupcake to cover it in coconut, then place on a serving platter. Repeat with remaining cupcakes, refilling piping bag as needed.

Nutrition (per serving)

  • Calories
  • 311,
  • Protein
  • 4 g,
  • Carbohydrates
  • 45 g,
  • Fat
  • 14 g,
  • Fibre
  • 2 g,
  • Sodium
  • 231 mg.

Kitchen Tip: Marshmallow frosting will set as it cools, so use immediately.

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