Vanilla coconut snowball cupcakes
A delicious dessert for Vanilla Coconut Snowball Cupcakes. This recipe is perfect for those following a lacto ovo vegetarian diet and makes a great treat for the holidays. It provides a good source of vitamins and minerals, such as Vitamin E and manganese.
Ingredients
flour
187.5 g
baking powder
1.5 tsps
salt
0.25 tsps
butter
113.5 g
sugar
150 g
vanilla extract
1.5 tsps
free range eggs
2 large
milk
122 ml
sour cream
230 ml
shredded coconut
56.67 g
vanilla
0.5 tsps
powdered sugar
360 g
Method
- Preheat oven to 350 degrees. Line a 12-cupcake pan with paper liners (or a mini-pan). Grease lightly if not using liners.
- Whisk flour, baking powder and salt together in a small bowl; set aside.
- In a large bowl with an electric mixer on medium-high speed beat butter until creamy, about 2 minutes. Gradually add sugar, beat until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla extract. Beat in eggs one at a time.
- Add the flour mixture in 4 additions, alternating with the milk. Beat briefly after each addition.
- Stir in sour cream and coconut.
- Fill cupcake wells about 3/4 of the way.
- Bake for 18 minutes or until a toothpick comes out clean (about 15 minutes for mini).
- Cool pan on wire rack for 5 minutes, then turn out and return to wire rack to cool completely.
- For the frosting beat the butter, sour cream and vanilla together until fluffy.
- Add 2 cups Confectioners' and beat on low, continue to add confectioners' a little bit at a time until the frosting sticks to the beater when lifted without dripping off. If it gets too thick add in a little more sour cream. Beat an additional 3-4 minutes on low to get a light and fluffy frosting.
- Fill a small, shallow bowl with coconut flakes. Frost cupcakes and stick the tops into the coconut to coat, using your hand to help it stick if needed.
Nutrition:
Carbs
54 g
Fat
20 g
Protein
4 g
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