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Full recipe is in the video description here.
Snowball Cupcake
Recipe: http://taste.md/1IK2dDR
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YOU’LL NEED…
429g (2 1/2 cups) all-purpose flour
3 tsp baking powder
265g (1 1/4 cups) caster sugar
1/2 tsp salt
375ml (1 1/2 cups) of milk
125ml vegetable oil
125g butter
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs
300g desiccated coconut
1 batch of Marshmallow frosting
Snowballs: 200g shredded or desiccated coconut and 100ml sweetened condensed milk (enough to make it stick together)
Marshmallow Frosting: 8 egg whites (room temperature), 2 cups caster sugar, 1 tsp vanilla extract and ½ tsp cream of tartar (can use freshly squeezed lemon juice in it’s place)
LET’S GET COOKING…
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven
Start off by making your coconut snowballs. Simply mix the coconut and sweetened condensed milk in a mixing bowl. Roll about a tablespoon of mixture into a ball and place on a baking tray. Refrigerate while you prepare your cupcakes.
In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand like texture.
Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Fill each paper 1/2 way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Place a coconut snowball in the center and gently press into the batter. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a cooling rack before frosting.
To prepare Marshmallow Frosting: Place about an inch of water to a medium sized pot and bring it to the boil.
Add your egg whites, sugar and cream of tartar to a large, clean metal bowl. Mix using a whisk or hand held mixer to help combine all the ingredients.
Place the bowl with the egg mixture on top of your pot of boiling water making sure the bottom of the mixing bowl doesn’t touch the bottom of the pot. Mix on high speed for 5 min or until the sugar in the mixture completely dissolves. You can check this by dipping two (clean) fingers into the mixture and if you can’t feel any grains of sugar it’s ready to take off the pot. Mix on high speed once you’ve taken it off the heat (about 5-6 min) until the mixture cools down and gets thick and glossy. You want to reach stiff peaks so that the frosting holds it’s shape well.
Frost your cupcakes with a plain tip as demonstrated in the video. Finish them off by gently coat the frosting in coconut.
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