Gear up for spring with these Pastel Coconut SnoBall Cupcakes! Great for a spring table, Easter brunch or just because!
I don’t know about you guys, but usually I’m super excited for all things spring. The new styles are coming out, things are in bloom, kids can go outside without me worried they’ll get a million different sicknesses…. but this year…. this year, I have midterms and I realized I’m stress baking. In between crying over chemistry problems and trying to figure out “the impact of language” I’m over here making cupcakes and trying not to gain a million pounds of sugar and stress weight. Basically, I’m trudging through thankyouverymuch.
One of the things I’ve been craving (because I stress bake AND eat okay?!?) has been coconut and marshmallows. It may be that its spring and almost Easter and I really want to make a bunny cake with the kiddos – it’s gonna happen, I swear! Theres gonna be a mess of coconut and jelly beans and sugar blasted kids and I am HERE FOR IT.
MAKE IT: DIY Tassel Basket for Easter
In the mean time, I made these Pastel Coconut SnoBall Cupcakes. Luckily I was smart and took them to class with me to be eaten by my Communication Studies class who were all super grateful for the latenight pick me up. YAY! More fridge space for more goodies and more… stress baking? It’ll end soon… I hope.
Okay, so what is a snoball? If you’ve never had one, they’re these hostess snack cakes that are essentially marshmallow filled chocolate cake covered in (sometimes neon pink) coconut shreds and cream and they are so. stinkin. good. You can make them any color you want simply by mixing in a drop or so into 1 cup of coconut shreds! Pretty awesome right?!
Pastel Coconut SnoBall Cupcakes
For the Cake
1 box chcolate cake mix
3 eggs
1/2 cup butter (softened)
1/2 cup chocolate syrup
For the Filling!
6-7 oz Marshmallow creme
For the Frosting
16 oz or 2 cups powdered sugar
7 oz marshmallow creme
1/2 cup butter softened
1/2 cup vegetable shortening (mostly for texture)
2 tbl milk or heavy cream
1 tsp vanilla
Food coloring in your choice of colors
Coconut shreds
Extra Supplies
Piping bag
Cupcake core-er or large piping tip.
3-4 small bowls
Make the Cupcakes!
Put all of your ingredients into a bowl and mix well. Bake at 350 for 18-20 minutes. Let cool completely
Fill the Snoball Cupcakes!
Begin by coring the cupcakes. You can be fancy with a cupcake core-er or you can use my method which is to take the base of a large piping tip and twist back and forth. Save the top bit but clear out most of the cupcake bits. This is going to be a well for your marshmallow creme! Simply fill these cavities with marhmallow creme using a piping bag. Place the top bits of your core back on top.
Make the frosting!
This one is pretty easy again, mix your butter, shortening and marshmallow creme until well blended. Slowly add in the powdered sugar about 1/2 cup at a time. Add the vanilla and 1 tbl milk. If your frosting is a bit too thick, add the rest of the milk. Pipe onto cupcakes using your Wilton 1A piping tip.
Make the Coconut Shreds!
And here is the best part of these Snoball Cupcakes! Divide the coconut shreds into 3 bowls or zip bags. Add 1 drop of food coloring of your choice to each bag (add more for a darker color) and mix until its all incorporated. If you’re using baggies, transfer each color coconut to a separate bowl.
Very gently coat each cupcake by rolling the top of each cupcake in the coconut shreds of your choice. Keep going until all of your cupcakes are covered!
And…. thats it! You’re ready for spring and brunch and Finals Week! (or dear, if I make it through that intact, I’m gonna need a mimosa or 7)
