Baked Coconut Snowball Cupcakes Food

COCONUT SNOWBALL CUPCAKES

Steps:

• Preheat the oven to 325ºF*. Line 2 12-cup cupcake pans with paper liners.
• Sift the cake flour, all-purpose flour, baking powder, baking soda and salt together into a large bowl. Set aside.
• In the bowl of a stand mixture fitted with the paddle attachment, beat the butter and the shortening together until creamy, 3 to 4 minutes. Add the sugar and the vanilla and continue to beat on medium for 3 more minutes. Scrape the bowl, then add the egg and beat until combined. Turn the mixture to low and add 1/3 of the flour mixture, followed by half of the ice water, another 1/3 of the flour, the remaining water, then the remaining flour. Scrape down the bowl and mix a few more seconds on low to combine.
• In a clean bowl, whisk the egg whites and the cream of tartar until soft peaks form. Gently fold the egg whites into the batter. Fold the coconut into the batter.
• Fill the cupcake liners 2/3 full of the batter. Bake until a tester inserted in the center comes out clean, 20 to 25 minutes, rotating the pans half-way through the baking time.
• Transfer the pans to a wire rack to cool for 20 minutes, then remove from the pans and allow to cool completely.
• Place a fine-mesh sieve over a medium bowl.
• Bring the half and half to a simmer in a medium saucepan over low heat. Add the coconut then place a cover on the pan and simmer for 20 minutes to allow the coconut to steep. Strain and discard the coconut.
• In a medium bowl, whisk the egg yolks with the sugar, flour and salt until the mixture is pale, about 1 minute. Whisk half of the warm half and half into the egg yolk mixture, then pour that into the saucepan with the remaining half and half. Cook over medium heat, stirring constantly, until thickened, about 6 minutes. Remove the pan from the heat and stir in the vanilla. Strain the cream through the sieve. Press a piece of plastic wrap over the surface of the cream and refrigerate for about 1 hour, or until completely cooled.
• In a medium, heavy saucepan, combine the sugar and the flour and whisk together. Add the milk and the cream and cook over medium heat, whisking occasionally, until it comes to a boil and thickens, about 20 minutes.
• Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment. Beat the mixture on high speed until cool. Reduce the speed to low and add the butter, one piece at a time, and continue to mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
• Add the vanilla and 1/2 cup of the cooled coconut pastry cream. Continue mixing until combined. (If the frosting is too soft, place in the refrigerator to chill slightly, then beat again until it is the right consistency.)
• Cut a cone out of each of the cupcakes and fill with about 1 teaspoon of the coconut pastry cream. Replace the top of the cone.
• Frost each of the cupcakes with the frosting, then dip the tops into the toasted coconut.

SNOWBALL CAKE I

Steps:

• Line a 4 quart round mixing bowl with parchment paper.
• Break cake up into small bite-sized pieces.
• Drain the crushed pineapple, reserve the syrup. You should have 1 cup of syrup if not add enough water to make 1 cup.
• Dissolve the gelatin in the 4 tablespoons of cold water. Add the boiling water, pineapple syrup, sugar and lemon juice. Mix well and place in the refrigerator until mixture just starts to thicken.
• Add the crushed pineapple to the gelatin mix and then fold in 4 cups of the whipped topping.
• Place a layer of cake pieces, then a layer of the pineapple mixture in the prepared bowl. Continue until all the cake and pineapple mixture is used up. Refrigerate for at least 12 hours or overnight.
• Turn the chilled cake out onto a serving platter and frost it with the remaining whipped topping and sprinkle with the coconut.

COCONUT CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Place lemon juice in measuring cup and add milk, stir to combine and set aside. In a large bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. Fold in coconut., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-20 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese, butter and extracts until smooth. Gradually beat in confectioners' sugar. Frost cupcakes; sprinkle with toasted coconut.

COCONUT SNOWBALLS

Steps:

• Whisk the rice flour and coconut in a small bowl. Beat the butter, 1/2 cup confectioners' sugar, the salt and vanilla seeds in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the egg, then beat in the flour mixture until just combined. Cover and refrigerate until the dough is no longer sticky, about 1 hour.
• Preheat the oven to 325 degrees F. Roll heaping tablespoonfuls of dough into balls and arrange 1 inch apart on a baking sheet. Refrigerate until firm, about 15 minutes.
• Bake the cookies until set and lightly browned on the bottom, about 20 minutes. Let cool 10 minutes on the baking sheet.
• Put the remaining 3/4 cup confectioners' sugar in a small bowl. Gently roll the warm cookies in the confectioners' sugar and return to the baking sheet. Reroll the cookies in the confectioners' sugar, then transfer to a rack to cool completely.

SNOWBALL CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil, sour cream and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
• Spoon batter into muffin cups. Place 1 cube cream cheese in center of each cupcake; press down into batter almost to center (top of cream cheese will still show).
• Bake 21 to 27 minutes or until toothpick inserted near center of cupcake comes out clean (test between cream cheese and edge). Remove cupcakes from pan to cooling racks. Cool completely, about 30 minutes.
• In 2-quart stainless steel or other non-coated saucepan, mix sugar, water and egg whites. Cook over low heat, beating continuously with electric hand mixer at high speed until soft peaks form, about 4 minutes. Add marshmallow creme; beat until stiff peaks form. Remove saucepan from heat. Beat in vanilla.
• Spread frosting evenly over cupcakes; sprinkle each with generous tablespoonful coconut. Store loosely covered in refrigerator.

COCONUT SNOWBALL CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter, in 2-1/2-qt. ovenproof bowl sprayed with cooking spray, as directed on package; scrape side of bowl. Add dry gelatin mix and 1/4 cup milk; beat until blended.
• Bake 55 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from side of bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
• Meanwhile, beat dry pudding mix, sugar and remaining milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
• Place cake, flat side down, on plate; frost with pudding mixture. Cover with coconut.

COCONUT SNOWBALL CAKE

Steps:

• Heat oven to 350 degrees F.
• Mix together the oil, cakemix, and all the cake ingredients, beat until smooth Pour into a well greased oven proof BOWL (2 quart size).
• Bake 45 minutes or until a toothpick inserted in the center comes out clean, allow to cool in the bowl for 15 minutes Remove from bowl& allow to cool completely on a rack before frosting.
• Frosting: Melt the chocolate in the top of a double boiler over simmering water.
• Remove from heat and pour into a bowl add confectioners sugar and evaporated milk Beat until smooth.
• Place the cake on a serving platter, spread frosting over the rounded cake.
• Sprinkle heavily with coconut.

COCONUT SNOWBALLS

Steps:

• In a large bowl, combine the first five ingredients. Roll into 3/4-in. balls. For icing, in a large bowl, combine the confectioners' sugar, butter, soda and vanilla; beat until smooth. Dip balls in icing; shake off excess. Roll in coconut. Place on waxed paper; let stand until set. Store in an airtight container.

COCONUT SNOWBALL CAKE

Steps:

• Place cake on a large serving platter or cake plate. Gently fold cherry juice into the whipped topping; frost top and sides of cake. Sprinkle with coconut. Refrigerate 1 hour before serving.