Ingredients
| Name | Amount (Metric / US) |
|---|---|
| FLOUR | 187.50 g / 1.50 cups |
| BAKING POWDER | 1.50 tsps |
| SALT | 0.25 tsps |
| BUTTER | 113.50 g / 0.50 cups |
| SUGAR | 150 g / 0.75 cups |
| VANILLA EXTRACT | 1.50 tsps |
| EGGS | 2 large |
| REGULAR MILK | 122 ml / 0.50 cups |
| CREAM | 230 ml / 1 cup |
| UNSWEETED COCONUT FLAKES | 56.67 g / 0.67 cups |
| BUTTER | 2 Tbsps |
| CREAM | 115 ml / 0.50 cups |
| VANILLA | 0.50 tsps |
| CONFECTIONERS'S SUGAR | 360 g / 3 cups |
Vanilla Coconut Snowball Cupcakes
You can never have too many American recipes, so give Vanilla Coconut Snowball Cupcakes a try. For 54 cents per serving, you get a dessert that serves 13. One serving contains 383 calories, 4g of protein, and 18g of fat. A mixture of flour, eggs, vanilla, and a handful of other ingredients are all it takes to make this recipe so yummy. Not a lot of people made this recipe, and 9 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 17%, this dish is rather bad. Coconut Snowball Cupcakes, Hershey’s Coconut Creme Kisses & Chocolate Cupcakes with Vanilla Coconut Frosting, and Vanilla Bean-Coconut Cupcakes with Coconut Frosting are very similar to this recipe.
Instructions
Preheat oven to 350 degrees. Line a 12-cupcake pan with paper liners (or a mini-pan). Grease lightly if not using liners. Whisk flour, baking powder and salt together in a small bowl; set aside. In a large bowl with an electric mixer on medium-high speed beat butter until creamy, about 2 minutes. Gradually add sugar, beat until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla extract. Beat in eggs one at a time. Add the flour mixture in 4 additions, alternating with the milk. Beat briefly after each addition. Stir in sour cream and coconut. Fill cupcake wells about 3/4 of the way. Bake for 18 minutes or until a toothpick comes out clean (about 15 minutes for mini). Cool pan on wire rack for 5 minutes, then turn out and return to wire rack to cool completely. For the frosting beat the butter, sour cream and vanilla together until fluffy. Add 2 cups Confectioners' and beat on low, continue to add confectioners' a little bit at a time until the frosting sticks to the beater when lifted without dripping off. If it gets too thick add in a little more sour cream. Beat an additional 3-4 minutes on low to get a light and fluffy frosting. Fill a small, shallow bowl with coconut flakes. Frost cupcakes and stick the tops into the coconut to coat, using your hand to help it stick if needed.
Cream Sherry, Port Wine, and Moscato d'Asti are my top picks for Cupcakes. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.
