Snowball Cupcakes Recipe
Copy & Paste into your blog!
This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 License
Ingredients
Cupcakes
- 175g plain flour
- 8g baking powder
- dash of salt
- 180ml milk
- 8g vanilla extract
- 85g butter
- 200g caster sugar
- 3 large egg whites
- jar of lemon curd
Filling
- Jar of lemon curd
Seven Minute Frosting
- 150g icing sugar
- 80ml water
- 3 large egg whites
- 200g Philadelphia
- 8g vanilla extract
- dessicated coconut to sprinkle
How to make Snowball Cupcakes
So.. actually I just wrote a loooong story about how I did them.. why these cupcakes etc... but.. ya... as you see.. it's not here anymore..and I'm too tired to write the whole thing again. :) So.. just make these Snowball Cupcakes (...think they're perfect for this season..'cause we have A LOT of snow in Switzerland... ya.. I know that it's easter time.. but.. it seems like the weather wouldn't care about.. :/ )... so.. go out.. make a snowball fight and enjoy a sweet (not too sweet!!) Snowball Cupcakes afterwards!! *yummi* (no.. don't have to say that you need a hot chocolate or a good cup of coffee to enjoy! *g*)
- Preheat your oven to 180°C.
- Line 12 muffin tin cups with paper liners.
- Sift the flour, baking powder & salt into a bowl and set aside.
- In a separate small bowl, stir the milk & vanilla together.
- In a large bowl (use your kitchen mixer) beat the butter and sugar until smooth and light.
- On low speed, add the flour mixture in 3 additions and the milk in 2 additions, alternating between the two - so you start and end with the flour. Mix just until the flour is incorporated and the batter is smooth. Add the lemon curd. Set aside.
- In another large bowl, beat the egg whites nice and fast with clean beaters until they look shiny and smooth, and the beaters form lines in the egg whites.
- Stir about 1/3 of the beaten whites into the reserved batter, and use a rubber spatula to fold in the remaining white until just blended.
- Fill each paper liner with however much mixture it takes to fill all twelve.
- Bake for about 18 minutes until the tops feel firm and a toothpick inserted in the centre comes out clean and leave to cool.
Seven-Minute-Frosting
- To make the seven minute frosting, put the sugar, water, egg whites and Philadelphia in a heatproof bowl and beat with a handheld electric mixer (if you don't have one.. poor one... you'll get muscles *g*).
- Put the bowl over (but not so the bottom's touching) a pan of barely simmering water. Beat on high speed until the frosting forms a soft peak that stands straight up if you stop the beaters and lift them; about 7 minutes, hence the name. First I thought... omg.. it will never form a soft peak... be patience..it will work!
- Remove the bowl of frosting from the water, add the vanilla extract, and continue beating for 2 mins more to further thicken the frosting.
- To fill the cupcakes, cut a cone-shaped piece (about 1 inch across & 1 inch deep) out of the middle of the top of each cake, and keep them aside. Put a spoonful of lemon curd into each hole and replace the cake pieces. I also spread the cupcakes with some lemon curd on the top.. before you frost them!
- Immediately frost the cupcakes.
- Put a plate underneath to catch falling coconut before you start frosting. Holding a cupcake in the palm of your hand, dollop a thick layer of frosting over the top and sides of each cupcake.
- The cupcakes can be refridgerated for up to 2 days. But.. no.. I don't think that they will survive for suuuch a long time! :) Enjoy!
pretty!