Pink Coconut Snowball Cakes

• CUPCAKES
• 3/4 cup butter, softened
• 1 1/2 cups sugar
• 3 large eggs, room temperature
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup buttermilk, room temperature
• 1 1/2 teaspoons vanilla
• 1 1/2 cups flaked coconut
• FROSTING
• 1/2 cup butter, softened
• 12 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• red food coloring
• FOR SNOWBALLS
• 2 1/2 cups flaked coconut

1. Make the cupcakes:
2. Heat oven to 350u0b0F; prepare 10 large size muffin tins. I suggest not using paper liners for this. If you do you will have to remove them before frosting.
3. Beat butter and sugar in a mixing bowl until light and fluffy, about five minutes.
4. Beat in eggs, one at a time.
5. Beat well.
6. Sift flour with baking powder and soda.
7. Add 1/4 of the flour mixture to the butter mixture, then add vanilla and 1/3 of the buttermilk.
8. Repeat, beginning and ending with flour mixture. Scrap well after each addition.
9. Fold in coconut.
10. Pour batter into muffin cups. Bake about 18-20 minutes until toothpick comes out clean.
11. Cool in tins about 5 minutes. Remove and cool completely. If you used paper liners, remove the liners.
12. Make the frosting:
13. Combine butter, cream cheese, vanilla and sugar in a large bowl and beat until smooth and spreadable. Add a drop of food coloring and blend to make a light pink frosting.
14. To make the snowballs:
15. When cupcakes are cool, freeze them on parchment paper about 20 minutes.
16. Spread a thick, even layer of frosting all over each cupcake, sides and bottom too.
17. Freeze on parchment again for at least 30 minutes, up to 1 day.
18. Spread a second, thick, even layer of frosting all over them.
19. Sprinkle generously with coconut, about 1/4 cup per snowball.

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Taken from www.food.com/recipe/pink-coconut-snowball-cakes-240548 (may not work)