Coconut Snowball Cupcakes

Name: Coconut Snowball Cupcakes
Cuisine: United States
Ingredients: ¼ teaspoon baking soda; 2¼ teaspoons baking powder; ½ cup all-purpose flour; 2 cups cake flour; ⅓ cup heavy cream; 1½ cups milk; ½ cup coconut pastry cream; 1½ cups (3 sticks) unsalted butter, soft but cool, cut into small pieces; ¼ teaspoon salt; 6 tablespoons (¾ stick) unsalted butter, softened; ½ cup shortening, at room temperature; 1½ cups sugar; 1 teaspoon pure vanilla extract; 1 large egg; 1 cup ice water; 2 large egg whites; ¼ teaspoon cream of tartar; ½ cup shredded, sweetened coconut; 2 cups half-and-half; 1 cup unsweetened coconut flakes; 6 large egg yolks; ½ cup sugar; 3 tablespoons all-purpose flour; ⅓ cup all-purpose flour

Preparation info

Yield:
24
Cupcakes

Difficulty
Medium

Appears in

Baked

By Matt Lewis and Renato Poliafito

Published 2008

About

This is not Your Ordinary Cupcake. It is a cupcake designed specifically for the coconut addict. Our coconut cupcakes are filled with a fresh coconut curd and topped with a flurry of shredded sweet coconut. The overall effect is a nod to the classic pink Hostess Sno Ball treat without being an exact replica (Sno Ball cakes are made with chocolate cake), and the cupcakes are a delight for adults and kids alike.

Ingredients

Americas
United States
Cake
Dessert
Vegetarian

Ingredients

Method