| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Holidays, Desserts |
2 |
Dozen |
INGREDIENTS
| 1 |
|
Box (18.5 oz.) chocolate cake mix, batter prepared according to box directions |
| 4 |
c |
Shredded coconut |
|
|
Red and green food color |
| 1 |
cn |
(16 oz.) ready-to-spread white frosting |
INSTRUCTIONS
Preheat oven to 350F. Spray 24 muffin cups with nonstick cooking spray and
fill about 1/2 full with cake batter. Bake 14 to 16 minutes, or until a
wooden toothpick inserted in the center comes out clean. Allow to cool 10
minutes, then remove from the muffin pans and place on cooling racks. Allow
to cool completely, the freeze cupcakes 2 hours, or until firm.
Meanwhile, to make colored coconut, add 2 to 3 drops food color to 1 cup
coconut and mix well.
Frost top and side of each cupcake with frosting. Sprinkle generously with
colored coconut, completely covering the frosting. Serve immediately, or
cover and let sit at room temperature until ready to serve. Yield: 2 dozen
snowballs. Typed in MMFormat by cjhartlin@msn.com Source: Mr. Food's Quick
Cooking
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Nov 12, 1998
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