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Pink Coconut Snowball Cakes

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“These are so adorable. They would be good for a girls party or a shower. These need to be made ahead of time as they are a bit labor-intensive.”
READY IN:
2hrs 15mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Make the cupcakes:
  2. 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.
  3. Beat butter and sugar in a mixing bowl until light and fluffy, about five minutes.
  4. Beat in eggs, one at a time.
  5. Beat well.
  6. Sift flour with baking powder and soda.
  7. Add 1/4 of the flour mixture to the butter mixture, then add vanilla and 1/3 of the buttermilk.
  8. Repeat, beginning and ending with flour mixture. Scrap well after each addition.
  9. Fold in coconut.
  10. Pour batter into muffin cups. Bake about 18-20 minutes until toothpick comes out clean.
  11. Cool in tins about 5 minutes. Remove and cool completely. If you used paper liners, remove the liners.
  12. Make the frosting:
  13. 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.
  14. To make the snowballs:
  15. When cupcakes are cool, freeze them on parchment paper about 20 minutes.
  16. Spread a thick, even layer of frosting all over each cupcake, sides and bottom too.
  17. Freeze on parchment again for at least 30 minutes, up to 1 day.
  18. Spread a second, thick, even layer of frosting all over them.
  19. Sprinkle generously with coconut, about 1/4 cup per snowball.

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