scratch - Snowball Cupcakes
Source of Recipe
from Cristie Will
scratch - Snowball Cupcakes
for cupcakes:
1 box chocolate cake mix
3 ounces cream cheese, cut into 24 cubes
1/2 cup water
2 large eggs
1/3 cup vegetable oil
1/2 cup sour cream
1/4 cup finely chopped pecans
for frosting:
2 large egg whites
7 ounces marshmallow cream
1/2 cup sugar
1 teaspoon raspberry extract
2 cups coconut, shredded
2 tablespoons water
1 cup colored sprinkles or red sugar
Instructions:
Preheat oven to 350 degrees F.
Place 24 regular size muffin cups with paper cupcake cups.
Beat cake mix, water, oil, sour cream and eggs with
electric hand mixer in a large bowl on low speed for 30
to 45 seconds, scraping bowl.
Beat on medium speed for another minute.
Spoon cake batter into paper cups.
Place one cream cheese cube in the middle of each cupcake
and press down into batter, the top of the cream cheese
will be visible.
Bake 18 to 22 minutes or until done. Check by inserting
a toothpick into the cake part in between the cream
cheese and paper cup, the toothpick should come out clean.
Take cupcakes out of pan to cool for about 30 minutes
before frosting.
Mix sugar, water and egg whites in a 2-quart saucepan.
Cook over low heat, continuously beating with electric
mixer at high speed until soft peaks are formed, approximately
4 to 5 minutes. Add marshmallow cream; beat until stiff peaks
are formed. Remove saucepan and beat in Raspberry extract.
Spread frosting evenly over cupcakes; sprinkle each with a
tablespoon of coconut and top with � teaspoon of sprinkles
or red sugar over each cupcake.
Serve right away or store in refrigerator.
Serves 24
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