Snowball Cupcakes Food

SNOWBALL CUPCAKES

Steps:

• Heat oven to 350°F and oil a 12-hole muffin pan.
• In a medium bowl, whisk together flour, baking powder, and salt.
• Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Reduce the mixer speed to medium and add eggs, one at a time, beating each until incorporated before adding the next. Beat in vanilla.
• Reduce the mixer speed to low and add flour mixture in three parts, alternating with milk and beating just until incorporated.
• Divide batter between the muffin holes (about 1/4 cup per hole) and bake until a wooden pick, inserted into the center comes out clean, 18 to 20 minutes. Transfer to a wire rack to cool completely.
• Frost each cupcake with buttercream, then coat in coconut.
• Form a small piece of marzipan into a head, then use royal icing to glue on a Hershey's Kiss hat. Stick an uncooked broken piece of spaghetti into the neck of the marzipan head, then stick the other end into the cupcake to attach it.
• Form 2 small pieces of marzipan into feet and attach onto candy cane legs, then stick each leg into the cupcake.

SNOWBALL CUPCAKES

Steps:

• Whip up my easy and delicious but bake it into cupcakes.
• Let cupcakes cool completely before frosting.
• Mix up two batches of my easy vanilla buttercream. You can add in 1 tsp of peppermint extract for a peppermint flavor if you want.
• Using an ice cream scoop, scoop out some frosting and then place the whole scooped amount on top of your cupcake.
• Dust with powdered sugar.

SNOWBALL CUPCAKES

Steps:

• Preheat oven to 325 degrees. Line 14 cups of 2 standard (12-cup) muffin tins with foil liners. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Let cool completely. Sift flour, baking powder, and salt into a bowl; set aside.
• Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 5 minutes. Reduce speed to low. Mix in buttermilk and vanilla. Add flour mixture in 3 batches, alternating with the eggs and yolk. Add melted chocolate; mix until smooth.
• Spoon batter into liners, filling about one-third full. Bake until a cake tester comes out clean, about 12 minutes. Let cool in tins on wire racks.
• Assemble the cupcakes: Spread a thin layer of frosting on each cupcake. Using a 2 1/2-inch ice cream scoop dipped in hot water, place a smooth mound of frosting on top of each cupcake. Sprinkle with sanding sugar. Let stand until frosting is set, about 3 hours.

PINK COCONUT SNOWBALL CAKES

Steps:

• Make the cupcakes:.
• Heat oven to 350°F; prepare 10 large size muffin tins. I suggest not using paper liners for this. If you do you will have to remove them before frosting.
• Beat butter and sugar in a mixing bowl until light and fluffy, about five minutes.
• Beat in eggs, one at a time.
• Beat well.
• Sift flour with baking powder and soda.
• Add 1/4 of the flour mixture to the butter mixture, then add vanilla and 1/3 of the buttermilk.
• Repeat, beginning and ending with flour mixture. Scrap well after each addition.
• Fold in coconut.
• Pour batter into muffin cups. Bake about 18-20 minutes until toothpick comes out clean.
• Cool in tins about 5 minutes. Remove and cool completely. If you used paper liners, remove the liners.
• Make the frosting:.
• Combine butter, cream cheese, vanilla and sugar in a large bowl and beat until smooth and spreadable. Add a drop of food coloring and blend to make a light pink frosting.
• To make the snowballs:.
• When cupcakes are cool, freeze them on parchment paper about 20 minutes.
• Spread a thick, even layer of frosting all over each cupcake, sides and bottom too.
• Freeze on parchment again for at least 30 minutes, up to 1 day.
• Spread a second, thick, even layer of frosting all over them.
• Sprinkle generously with coconut, about 1/4 cup per snowball.

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.

SNOWBALL CAKE

Steps:

• In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Stir in sugar and lemon juice until sugar is dissolved. Add pineapple. Refrigerate until partially thickened, about 20 minutes. Fold in 4 cups whipped topping., Line a 3-qt. round bowl with plastic wrap. spoon about 2 cups pineapple mixture into bowl. Layer with half of the cake cubes and half of the remaining pineapple mixture. Repeat layers. Refrigerate for at least 4 hours., Unmold onto a serving plate. Spread remaining whipped topping over cake. Sprinkle with coconut.