Coconut Snowball Cupcakes
These coconut snowball cupcakes are inspired by snowball fights. They are one of my favourite parts of winter. Although I don’t think I have ever made a perfectly round snowball, I mean has anyone?
Servings: 12 cupcakes
Ingredients
For the Cupcakes
- 145 g Unsalted Butter or Stork
- 145 g Caster Sugar
- 145 g Self-Raising Flour
- 3 Large Eggs
- 1 tsp Baking Powder
- 100 g Deiccated Coconut
For the Decoration
- 400 g Icing Sugar
- 200 g Unsalted Butter
- 1 tsp Vanilla Extract
- 150 g Desiccated Coconut
Instructions
To Make the Cupcakes
- Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
- In a large bowl, whisk together the sugar and butter until light and fluffy.
- Add in the flour, eggs, baking powder and coconut and whisk until all combined.
- Spoon the mixture into the cupcake liners. I use a small ice cream scoop to do this so I know that they are all even.
- Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are golden brown and springy to touch.
To Make the Buttercream
- While the cupcakes are cooling make the buttercream.
- In a large bowl add the butter, icing sugar and vanilla and mix until it is all combined.
- Spoon the mixture into your piping bag with a circular nozzle and pipe onto the top of your cupcakes.
- Pour your coconut into a bowl.
- Dip the top of the cupcakes into the coconut until they are completely covered.
- Enjoy!