Snowball Cupcakes Recipes

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 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:

• 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.
• Place 1 3/4 cup sugar in a medium pot, along with the corn syrup and water.
• Heat over medium-high until the syrup comes to a boil.
• Allow the syrup to reach a temperature of 240 degrees F (soft ball stage).
• Meanwhile, whip the egg whites with the remaining 1/2 cup sugar, until they are glossy and stiff.
• When the sugar syrup has reached 240 degrees, carefully pour it into a large, heat-safe, spouted vessel. Slowly and carefully add the syrup, in a thin stream, to the whipped egg whites, while running the mixer on low speed.
• When all the syrup has been incorporated, turn the mixer up to high and whip until very stiff. Stir in the vanilla extract.
• Use an ice cream scoop to top each cupcake with frosting. Immediately dip the tops of the cupcakes into the tinted coconut, turning to coat evenly.

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:

• 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.

SNOW BUNNY CUPCAKE

Steps:

• Frost cupcake. Top cupcake with snowball snack cake. Pinch the marshmallows slightly to make bunny shaped ears and spread them with some frosting. Dip them into shredded coconut. Insert a pretzel stick carefully into the marshmallows and insert them into the snow ball to make bunny ears. Dot the back of the candy eyes with frosting and press them onto the snow ball below the ears. Frost the back of the jelly bean and place below eyes for the nose. Frost the tip of the mini marshmallows and place them around the nose to make nose pads and buck teeth. Place the licorice dot just above the teeth. Dip the straws in frosting and place under the nose to make whiskers.
• Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.
• Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.
• Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.
• Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.
• Whisk the milk and vanilla extract together in a small bowl.
• Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Use immediately.

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.