Copy Cat Hostess Sno Balls
: Sara @ BudgetSavvyDiva
: Copy Cat
- 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
- 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.
Recipe by Budget Savvy Diva at https://www.budgetsavvydiva.com/2012/11/copy-cat-hostess-sno-balls-recipe/
2.2.8