Inspiration: The trees outside my window are pink!
The finished batter will be very thick. This will yield a dense cake that will hold it's shape. This is important because the cakes get dipped in a coconut simple syrup.
Pink Snoball Cakelettes [click for printable version]
Yield 3+ dozen
1 stick plus 1 tbsp. butter
2/3 cup granulated sugar
2 large eggs
1 teaspoon coconut extract
2 cups + 2 tablespoons all purpose flour, sifted
2 teaspoons baking powder
1 cup milk
Syrup and Coating:
1 cup Sugar
1 cup water
1 tsp. coconut extract
1- 5oz. bag shredded unsweetened coconut
Heat oven to 350 degrees. Grease mini muffin pan(s) and set aside.
Cream the butter and 2/3 cup sugar until light.
Beat in the eggs, one at a time, then beat in the coconut extract.
Fold in the flour and baking powder alternately with the milk to form a dense batter.
Spoon batter into greased cupcake tins no more than halfway up in each cup.
Bake for 10-12 minutes until skewer comes out clean.
Remove from the oven and cool on a rack.
To Make the Syrup:
Add the sugar, water and coconut extract to a saucepan.
Bring to the boil, stirring until the sugar has completely dissolved.
Remove from the heat and stir in a few drops of coloring.
Dip the cool cakes into the syrup, then roll in coconut.
(Extra cute when served with strawberry milk.)