SNOWBALL CAKE
A grown-up version of the classic lunchbox treat, this cake will bring back memories and bring up the question we all had as kids: how did the cream filling get in there?
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Desserts
Time 2h20m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Prepare cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl.
- Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
- Meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
- Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 40.5 g, Cholesterol 35 mg, Fat 13.5 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 8.6 g, Sodium 413.6 mg, Sugar 70 g
SNOWBALL FROSTING
Use this frosting to decorate our Snowball Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 14 cupcakes
Number Of Ingredients 3
Steps:
- Heat 1 1/2 cups sugar, the corn syrup, and 2/3 cup water in a small saucepan over medium heat, stirring, until sugar has dissolved. Bring to a boil over medium- high heat. Wash down sides of pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until a candy thermometer reaches 235 degrees.
- Meanwhile, put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Gradually add remaining 2 tablespoons sugar. Reduce speed to medium-low. Add the hot syrup in a slow, steady stream down sides of bowl. Raise speed to medium-high; beat until stiff peaks form and frosting is smooth and cool, about 7 minutes.
RED VELVET SNOW BALLS
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup cupcake tin with liners and set aside.
- Whisk the flour, granulated sugar, cocoa powder, baking powder and salt together in a medium bowl. Mix the buttermilk, coconut oil, vanilla, apple cider vinegar, food coloring and egg in a large bowl. Fold the flour mixture into the buttermilk mixture in two batches until well combined.
- Pour about 1/4 cup batter into each cupcake liner and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
- Let cool in the tin on a rack for 10 minutes, then remove the cupcakes to the rack to cool completely, about 1 hour.
- For the filling: Beat together the powdered sugar, cream cheese, butter, cream and salt in a stand mixer fitted with a paddle attachment on low speed until smooth, then turn up to high speed and beat until lightened, a few minutes. Transfer to a piping bag fitted with a 1/2-inch tip.
- Remove the cupcake liners from the cupcakes, then turn them upside down and place them on a parchment-lined sheet pan. Use an apple corer to extract the centers, then fill the centers with the filling. Set aside.
- For the marshmallow: Combine the vanilla and 1/4 cup water in a stand mixer fitted with a whisk attachment. Sprinkle the gelatin over the liquid.
- Meanwhile, stir together the granulated sugar, corn syrup, salt and 1/4 cup water in a small saucepan. Clip on a candy thermometer. Heat the mixture over medium-high heat until it reaches 240 degrees F, then immediately remove it from the heat and bring it over to the mixer.
- Turn the mixer on low speed and drizzle the sugar mixture in a slow and steady stream down the side of the bowl. Once you have added the entire mixture, gradually increase the speed to high and let it mix until lukewarm and fluffy, 7 to 10 minutes. While the mixer is running, grease a rubber spatula with cooking spray and keep it near the mixer; also prepare a large piping bag fitted with a 5/8-inch round tip. Scrape the marshmallow mixture into the piping bag and secure the end with a twist tie.
- For the assembly: Pour the shredded coconut onto a wide plate.
- Working with a couple of cupcakes at a time, pipe a big blob of marshmallow on top of the cupcakes and use an offset spatula to spread it evenly around the sides. (You want to work with just a few at a time, because the marshmallow firms up quickly!) Cover with coconut. Let set 15 minutes, then enjoy!
ICE CREAM SNOWBALLS
The House of Loreto residents agree there's no better way to enjoy this festive ice cream dessert than in the warm atmosphere of dinner with friends and family. For extra fun, we sometimes top each snowball with a lit red candle.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Scoop ice cream into 12 balls. Place on a baking sheet and freeze until solid. Roll in coconut. Garnish with mint if desired.
Nutrition Facts : Calories 295 calories, Fat 18g fat (13g saturated fat), Cholesterol 39mg cholesterol, Sodium 132mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
SNOWBALL CUPCAKES
Our snowball-shaped cupcakes are covered in frosting and sanding sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 14
Number Of Ingredients 11
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.
SNOWMAN SNOWBALL CAKE
Who needs a snowfall to make a charming, Christmas-y snowman? This chocolate-coconut-marshmallow snowman will illuminate any home.
Provided by Food.com
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- For the Cake:.
- Hand mix the cocoa, eggs, water and oil in a bowl,.
- Pour some of the batter into a large sized (8") baking bowl and the remaining into a medium (5") baking bowl.
- Bake at 350F: 60 minutes for the larger bowl, 30 minutes for the smaller bowl.
- After cooling, remove the cakes from the bowls, cut a hole into the larger cake and fill with the marshmallow cream frosting.
- For the Frosting:.
- In a stand mixer, mix butter.
- Add the marshmallow cream; mix again.
- Add the powdered sugar, mix again.
- For the Assembly:.
- Place the larger cake upside down on a cake stand; this is the bottom base of the snowman.
- Cover with the marshmallow frosting.
- Cover the smaller cake (the snowman's head) with the marshmallow frosting and set on top of the bottom/larger cake; you may need to use a small round cardboard as a base to the head so it doesn't slide off.
- Cover the snowman with coconut flakes.
- Pipe little pupils, using the white icing, on the candy-coated chocolates; then place them down, forming the eyes.
- Add the chewing candy on the face, forming the nose.
- Add the mini chocolate balls, forming the mouth.
- Place the sweet & tart chews on the body, forming the buttons.
- And wrap the strawberry sour belts around the neck, forming the scarf.
Nutrition Facts : Calories 640.5, Fat 42.7, SaturatedFat 18.7, Cholesterol 164.7, Sodium 275.4, Carbohydrate 61.1, Fiber 2.1, Sugar 45.2, Protein 5.3
CLASSIC SNOWBALL
Serve a classic snowball at Christmas for your guests. With advocaat, lemonade and ice, it's the ultimate retro cocktail to celebrate the festive season
Provided by Miriam Nice
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 5
Steps:
- Fill a glass with ice and if using, add up to 15ml of lime juice or lime cordial (or to your taste). Pour the advocaat and lemonade over the ice and stir gently until the outside of the glass feels cold.
- Garnish with the maraschino cherry.
Nutrition Facts : Calories 148 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Protein 2 grams protein, Sodium 0.01 milligram of sodium
CHOCOLATE-FILLED MERINGUE SNOWBALLS
Mmm...Hidden inside these unassuming meringue cookies is a wealth of pecans and chocolate.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 48
Number Of Ingredients 9
Steps:
- Heat oven to 250° F. Generously grease cookie sheets with shortening.
- In medium bowl, stir powdered sugar, cookie crumbs, pecans, chocolate chips, bourbon and corn syrup until well mixed. Shape 1/2 teaspoonfuls into balls; place on sheet of waxed paper. (If necessary, flour hands to shape balls.)
- In small bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Stir in vanilla.
- Drop balls 1 at a time into meringue. With spoon, coat well to form 1-inch balls; place on cookie sheets. Swirl top of meringue with spoon.
- Bake 30 minutes or until meringue snowballs are crisp. Immediately remove from cookie sheets.
Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 5 mg, Sugar 5 g, TransFat 0 g
SNOWBALL CUPCAKES
A cake mix gives you a head start on these delectable, cream-filled wintertime treats.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 20 g, TransFat 0 g
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