Copy Cat Hostess Sno Balls Recipe

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What You Need

CAKE:

1 stick unsalted butter, softened
2 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/3 cup cocoa powder
1 1/2 cups milk

FROSTING:

6 egg whites (room temp)
1 1/2 cups sugar
1 teaspoon cream of tarter
1/3 cup water
2 teaspoons vanilla extract
1 teaspoon coconut extract
2 cups shredded coconut
3 drops red food coloring

What to do

CAKE:
Cream together butter and sugar.
Add eggs and vanilla.
In separate bowl, whisk flour, cocoa, salt and baking soda.
Add half dry mixture to butter/sugar mixture.
Add milk and rest of dry mixture.
Ladle into greased muffin tin.
Bake at 350 degrees for 15 minutes.
Let cool.
Cut a cone out of the bottom of each cake and trim off tip.
Should have just enough left to cover the hold over the filling.

FILLING:
Beat egg whites until soft peaks form.
In a small saucepan, combine sugar, water and cream of tartar and bring to a boil.
Remove from heat and cool until the syrup reaches 242 degrees F.
Slowly pour syrup into the egg whites, followed by the vanilla and coconut extract.
Whip for another ten minutes, until the mixture is thickened and room temperature. Process coconut in a food processor until fine.
You can add food coloring, if desired.
Fill each cupcake, and replace cake cap, leaving upside down for frosting.
Coat the sides and bottom with a light layer of frosting.
Add the coconut sprinkles.

 

Copy Cat Hostess Sno Balls

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: Copy Cat
Copy Cat Hostess Sno Balls

Ingredients

  • CAKE:
  • 1 stick unsalted butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ⅓ cup cocoa powder
  • 1½ cups milk
  • FROSTING:
  • 6 egg whites (room temp)
  • 1½ cups sugar
  • 1 teaspoon cream of tarter
  • ⅓ cup water
  • 2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • 2 cups shredded coconut
  • 3 drops red food coloring

Instructions

  1. CAKE:
  2. Cream together butter and sugar.
  3. Add eggs and vanilla.
  4. In separate bowl, whisk flour, cocoa, salt and baking soda.
  5. Add half dry mixture to butter/sugar mixture.
  6. Add milk and rest of dry mixture.
  7. Ladle into greased muffin tin.
  8. Bake at 350 degrees for 15 minutes.
  9. Let cool.
  10. Cut a cone out of the bottom of each cake and trim off tip.
  11. Should have just enough left to cover the hold over the filling.
  12. FILLING:
  13. Beat egg whites until soft peaks form.
  14. In a small saucepan, combine sugar, water and cream of tartar and bring to a boil. Remove from heat and cool until the syrup reaches 242 degrees F.
  15. Slowly pour syrup into the egg whites, followed by the vanilla and coconut extract.
  16. Whip for another ten minutes, until the mixture is thickened and room temperature. Process coconut in a food processor until fine.
  17. You can add food coloring, if desired.
  18. Fill each cupcake, and replace cake cap, leaving upside down for frosting.
  19. Coat the sides and bottom with a light layer of frosting.
  20. Add the coconut sprinkles.

Recipe adapted from HERE.