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Snoballs


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Member since 2008

Serves | Prep Time | Cook Time

Ingredients

1/2 cup buttermilk
1/2 cup water
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2.5 ounces unsweetened chocolate
Pinch of salt
1 cup flour
1 cup sugar

Marshmallow Topping
1/2 tablespoon unflavored gelatin
1/2 cup water
1/2 cup light corn syrup
3/4 cup sugar
1 teaspoon vanilla
1 large bag of shredded sweetened coconut
Pink gel food color


In an electric mixing bowl fitted with a whisk add gelatin and ¼ water and let sit for at least 5 minutes. In heavy sauce pan mix ½ cup water, sugar, corn syrup, and vanilla on medium low heat, heat till 244°F without stirring. Remove from heat and slowly pour into mixing bowl while on LOW speed. Gradually …. Very gradually or else you will make a big ole mess… move up to high speed. Let it whip till it triples in volume, around 15 minutes.


With a 1 inch round cookie cutter, carve out a hole into your cupcakes.


Using a piping bag filled with marshmallow fill your whole. Cut the top off of your cupcake core and use and place on top filling the hole (kind of like a cork).


Place coconut into a bowl and add a few drops of pink food color. Toss with your hands until you have a nice even coloring. In a small bowl fill with marshmallow goo and add a few tablespoons of water to thin out. If you don’t it will be too hard to dip your cupcake into. Staying true to the SnoBall form it is a thick marshmallow coating. Therefore I dipped each cupcake 3 times. I gave each cupcake 1 coat and rotated back around till I had 3 coats giving each layer time to set a bit.


On the third coat immediately place cupcake upside down in coconut; be sure to cover all of the marshmallow with coconut.


then took a pretty cupcake cup (because the original cup gets all icky with marshmallow goop) and placed it on, turned your cupcake right side up and shaped it firmly with the palms of your hands to get a nice round shape. And viola! You have a SnoBall!!!


Pairs Well With


Notes

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