Tuesday, April 13, 2010

Pink Snoball Cakelettes

There's nothing like a pretty pink dessert to lift your spirits, and these little pink cakes definitely make me smile.  Their appearance reminds me of Hostess SnoBalls in miniature.  I found the recipe online, and after reading it entirely, I realized that a few ingredients and measurements had been left out of the text. (Believe me, I'm not passing judgment. I've accidentally done this before!) Instead of tossing the whole idea, I decided to tinker around with the recipe and see if I could puzzle together the missing elements.  From the text that was given, I believe my results are not too far from the original recipe.

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.

Grease a mini muffin pan with shortening and fill the muffin cups with batter.  Fill them no more than halfway.  Baked, these cakes will have pretty rounded tops. If you over-fill the cups, the tops will bake into blobs (I learned the hard way).   They will not brown much, if at all.   I was a little surprised to find that the food coloring was not added before baking.  You'll make a flavored simple syrup (1 cup sugar, 1 cup water, 1 tsp. coconut extract) and add a few drops/dabs of pink food coloring or pink food coloring gel. (I used Wilton Rose gel food coloring.)

These need to be dipped quickly.  No need to let them swim around or they'll become soggy.  One quick dip on each side will cover the cake sufficiently.  I had pink fingers from dipping until I realized these dense little cakes could tolerate being skewered and dipped.

After a thorough coating in the sticky syrup, you'll roll them in coconut. 

After several dips, your coconut may turn pink like mine did. (...love it!)

This recipe makes about 3 dozen.  I highly suggest you resist the urge to eat these right away.  Store them in an airtight container layered between wax paper overnight.  The next day you will find the dessicated coconut will have re-hydrated and softened a bit, and the cakes will be incredibly moist! 

Pink Snoball Cakelettes  [click for printable version] 
Yield 3+ dozen

Cake ingredients:

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

Preparation:
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.)

31 comments:

Jessica said...

Those just may be the cutest things I have ever seen. And in my most favorite color, too!

April said...

Very, very cute!!!

Kim @ Frost Me! said...

So brilliant! p.s. I am jealous of your trees!

Kim @ http://frostmeblog.blogspot.com

Nicole Maki said...

Oh my goodness! I wish we were neighbors so I could make cute things and drop them at your door and you could have me over for pink food. *sigh* With all boys I'm not sure how it would go over. Maybe I'll make this in blue...

Thank you so much for your sweet words on my blog regarding the paper towel flowered wreath. I was ever so excited to see your comment.

Save the Date for Cupcakes said...

Y.U.M.

Susan said...

Cool! Now that it is spring where you live, it is autumn here in South AFrica! But the pink sure does make me feel happy!

Jen said...

Snoballs have always been one of my secret pleasures. These are probably delicious, but nothing beats the weirdly spongy marshmallowy outside of the "real" thing.

Beautiful photos as usual!!

Kathleen said...

Heather, I love these! They are way too adorable!

Candy Girl said...

Love, love these! I love anything coconut and the idea of bathing the little cakes in coconut syrup makes me very happy.

Beautiful blog!

Sue Sparks said...

I LOVE PINK!!! The strawberry milk is the perfect touch to the snoballs:)

grace said...

i adore everything about your darling cakelettes, from the lovely hue to the coconut coating. excellent work. :)

Rick said...

Those are so cute! They do remind me of cherry blossoms and the joy of Spring.

bittersweetsugarandsarcasm.blogspot.com

cookies and cups said...

very pretty! I can imagine a little girl loving these..and big ones too :)

Alaskan Dermish in the Kitch said...

ADORABLE!!!!!

Julia said...

My best friend's husband LOVES these hostess cakes. I NEED to make them some! Great recipe.

Mara... said...

These look really fun! So bright and springy, thanks for the great photos and instructions. These would be sooo cute at a tea party!

Julie said...

I never really liked the original snoballs, but I always wished i did because I thought they were so pretty. I'm sure I'd love these!

Cristie said...

Anything coconut is a piece of heaven, add pink and it pushes it right over the edge!

afitfoodie said...

These are adorable. You come up with the cutest ideas.

Anonymous said...

Pretty, pretty, pretty!!!

Anonymous said...

Mine didn't turn out this cute, they didn't stand up to being skewered, but they were good, so that's what counts right?

karen said...

i made these, and yummy they were too! i used coconut milk instead of ordinary milk, and also used it in the glaze, instead of water.

Anonymous said...

They are a little bit like Lamingtons, I think.

Anonymous said...

I love yours! And so I followed your recipe - exactly, exact measurements, exact ingredients - and mine came out awful and ugly. The cakes in step 1 came out perfect, but that was it. I am usually able to produce results, so I don't know what to try to change. The simple syrup coating would not come out as pink as yours, no matter how much wilton brand pink gel coloring I used (and I ended up using a lot) and the coconut just would not stick. The simple syrup just was not sticky. I tried dipping more, dipping less, etc. No dice. You made it look easy, which is a testament to your talent, for sure. But I'm kinda sad I wasn't able to get results like yours.

SprinkleBakes said...

Well, shoot. I hate to hear that you ran into trouble. I think maybe I should re-visit this recipe to see if I am leaving out some helpful nugget of info to make it work better for others. I've had both good and bad reviews on this recipe. Thank you for the feedback - it's so important to me!

unspell said...

My friend and I just made these tonight. We too had the problem with the syrup not working so I googled simple syrup recipes and found that it should have two cups of sugar and one cup of water with the boil. We tried that and it still wasn't thick, so we had to put it in the freezer for 10 minutes and that worked!

Somehow we ended up with 6 dozen of the miniature cupcakes! :) They're yummy though.

unspell said...

Actually, we just finished them we had to put it in the freezer for about a half hour stirring every five minutes. But it seemed to work. It's quite sweet though so I'd suggest maybe trying the 1 cup sugar but putting it in the freezer like we did.

Gg said...

Too adorable! I admire your patience to go through the whole dipping, frosting and waiting one night!

filingawaycupcakes said...

Amazing! I want these for valentines day!

Anonymous said...

These are so cute! I decided to make them as part of a gift.I made sort of my own version due to the little time I had and the few ingredients I had. I used white cake mix instead of making my own cakes and I used sweetened coconut flakes. The syrup I made exactly according to the directions but I still had a problem with it being not thick or sticky enough. About fifteen minutes in the freezer helped it a little though. All in all, these little guys turned out marvelously! They tasted as good as the looked. For the next time however, if I do use cake mix again I would use milk instead of water to make them a little more dense because I had to throw a few away because they became too soggy.

Anonymous said...

Ive made a semi home made version. For the syrup u can
make a mixture of powedered sugar with just enough
milk to liquify then add food coloring and dip.
Make a finely shredded coconut by grinding shredded coconuts in a coffee grinder for a real snow ball effect.

Post a Comment

To better meet your needs and answer pertinent questions, all comments are now moderated. My replies are not threaded so be sure to check all comments below yours for my reply.

xo
H

Related Posts with Thumbnails