Snowball Cupcakes
Moist chocolate cupcakes, topped with a mound of fluffy marshmallow frosting, and coated in pretty pastel coconut! These colorful snowball cupcakes make such a fun springtime treat!
Today I am on my way down to Washington DC with my friend Kellie, for the IACP Conference! I’m very excited to get away for a couple days, meet some new peeps, and hopefully learn a lot. But I am especially excited because, when I get back home, my kitchen will have undergone what I am hoping will be an incredible transformation!
Ingredients
1 batch Simply Perfect Chocolate Cupcakes
2 cups sweetened flaked coconut, divided
1 drop Rose Pink icing color
1 drop Lemon Yellow icing color
1 drop Royal Blue icing color
2 1/4 cups granulated sugar, divided
1 cup light corn syrup
1/2 cup water
6 egg whites
1 tablespoon vanilla extract
Instructions
Today I am on my way down to Washington DC with my friend Kellie, for the IACP Conference! I’m very excited to get away for a couple days, meet some new peeps, and hopefully learn a lot. But I am especially excited because, when I get back home, my kitchen will have undergone what I am hoping will be an incredible transformation!
Ingredients
1 batch Simply Perfect Chocolate Cupcakes
2 cups sweetened flaked coconut, divided
1 drop Rose Pink icing color
1 drop Lemon Yellow icing color
1 drop Royal Blue icing color
2 1/4 cups granulated sugar, divided
1 cup light corn syrup
1/2 cup water
6 egg whites
1 tablespoon vanilla extract
Instructions
- Bake and cool the cupcakes, according to the recipe.
- Divide the coconut into 4 equal portions. Set aside 1 portion to remain white.
- Place the other 3 portions into small zip-top bags, and add a drop of gel paste food coloring (Rose Pink, Lemon Yellow, and Royal Blue) to each.
- Zip the bags and shake/scrunch to disperse the color evenly throughout the coconut. Set aside.
- For full instructions please see : bakingamoment.com
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