Pink Coconut Snowball Cakes

Total Time: 2 hrs 15 mins Preparation Time: 1 hr 15 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 3/4 cup butter, softened
• 1 1/2 cups sugar
• 3 large eggs, room temperature
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup buttermilk, room temperature
• 1 1/2 teaspoons vanilla
• 1 1/2 cups flaked coconut
• 1/2 cup butter, softened
• 12 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• red food coloring
• 2 1/2 cups flaked coconut

Recipe

• 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.