@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/white-snowball-cupcakes/#recipe
headline
nameWhite Snowball Cupcakes
descriptionThe quintessential party cupcake.
urlhttps://12tomatoes.com/white-snowball-cupcakes
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
For the cupcakes:
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsalted butter, room temperature
  • 1/8 tsp salt
  • 3 eggs
  • 3/4 cup full fat canned coconut milk
  • 1/2 cup milk
  • 2 tsp vanilla extract
  • 2 3/4 cup all-purpose flour
  • 2 Tbsp cornstarch
  • 1 Tbsp baking powder
  • 2 cups sweetened shredded coconut
For the frosting:
  • 1 8-oz package cream cheese, room temperature
  • 4 Tbsp butter
  • 3 Tbsp full fat canned coconut milk
  • 1/2 tsp almond extract
  • 3/4 cup confectioners sugar plus 2 Tbsp
  • 1 cup sweetened shredded coconut, packed
For the cupcakes:
  1. Preheat oven to 350˚F. In a medium bowl combine cream together sugar, butter, and salt. Add in eggs, coconut milk, milk, and vanilla extract.
  2. In another bowl combine flour, cornstarch, and baking powder. Sift these together into the wet ingredients. Stir until just combined and then fold in shredded coconut.
  3. Pour into lined cupcake pans and bake for 23-25 minutes or until toothpick inserted in center comes out clean. After 5 minutes remove cupcakes from pan to wire rack to cool completely.
For the frosting:
  1. Add 3/ 4 cup confectioners sugar to the rest of the frosting ingredients. Beat with an electric mixer on high until fluffy. If too thin add the rest of the sugar. If too stiff you can add a 1/2 teaspoon coconut milk at a time until frosting is perfectly fluffy.
  2. Frost each cupcake using an offset spatula then top each one generously with shredded coconut, pressing coconut into the frosting as you go.
The quintessential party cupcake.
Course: Dessert
Diet(s): Vegetarian, Vegetarian
Allergen(s): Milk, Gluten, Milk, Gluten

Recipe adapted from Karen’s Kitchen Stories.

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White Snowball Cupcakes

White Snowball Cupcakes

5 from 3 votes
Cuisine: American
Servings: Makes 24 cupcakes
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

For the cupcakes:

  • 1 1/2 cups granulated sugar
  • 3/4 cup unsalted butter, room temperature
  • 1/8 tsp salt
  • 3 eggs
  • 3/4 cup full fat canned coconut milk
  • 1/2 cup milk
  • 2 tsp vanilla extract
  • 2 3/4 cup all-purpose flour
  • 2 Tbsp cornstarch
  • 1 Tbsp baking powder
  • 2 cups sweetened shredded coconut

For the frosting:

  • 1 8-oz package cream cheese, room temperature
  • 4 Tbsp butter
  • 3 Tbsp full fat canned coconut milk
  • 1/2 tsp almond extract
  • 3/4 cup confectioners sugar plus 2 Tbsp
  • 1 cup sweetened shredded coconut, packed

For the cupcakes:

  1. Preheat oven to 350˚F. In a medium bowl combine cream together sugar, butter, and salt. Add in eggs, coconut milk, milk, and vanilla extract.
  2. In another bowl combine flour, cornstarch, and baking powder. Sift these together into the wet ingredients. Stir until just combined and then fold in shredded coconut.
  3. Pour into lined cupcake pans and bake for 23-25 minutes or until toothpick inserted in center comes out clean. After 5 minutes remove cupcakes from pan to wire rack to cool completely.

For the frosting:

  1. Add 3/ 4 cup confectioners sugar to the rest of the frosting ingredients. Beat with an electric mixer on high until fluffy. If too thin add the rest of the sugar. If too stiff you can add a 1/2 teaspoon coconut milk at a time until frosting is perfectly fluffy.
  2. Frost each cupcake using an offset spatula then top each one generously with shredded coconut, pressing coconut into the frosting as you go.