Snowball Cupcakes
Ingredients:
1 package (8.25 ounces) chocolate cake mix
3 eggs
1/3 cup vegetable oil
1 1/4 cups water
2 cups whole milk
6 tablespoons flour
2 cups (4 sticks) butter, room temperature
2 cups sugar
1/2 teaspoon salt
2 large bags (14 ounces each) sweetened flaked coconut
Preparation:
Prepare cake batter using eggs, oil and water as called for on package.
Pour into standard-size muffin cups and bake according to package directions.
While cypcakes bake, make frosting: In a heavy, medium-sized saucepan combine
milk and flour and cook, over medium heat, until thick, about 6 minutes,
stirring occasionally.
In another bowl, cream together butter, sugar and salt.
When flour mixture has cooled, add to butter mixture and beat until fluffy using
a whisk attachment. This will take 6 to 8 minutes.
When cupcakes are done, cool completely, then frost all around.
To frost: Place a large portion of frosting in a wide shallow bowl. Press each
cupcake down firmly into the frosting to coat the bottom of the cupcake. Using
an offset spatula, apply frosting to the top and sides. Use spatula to lift
frosted cupcake onto bed of coconut. Pour coconut over cupcake and roll firmly
to coat completely. When cupcake is well coated, roll with hands to make a round
snowball shape. Store in an airtight container.
