Butter rich mini cupcakes are prettiest in pink! Dipped in pink coconut syrup and rolled in shredded coconut, they resemble a nostalgic childhood snack cake.
There’s nothing like a pretty pink dessert to lift your spirits, and these little cakes definitely make me smile. They remind me of Hostess Snoballs in miniature. I found this recipe during an online search, but after reading it entirely, I realized that many ingredients and measurements had been left out of the text. Instead of tossing the whole idea, I decided to tinker around with the formula and see if I could puzzle together the missing elements, and I’m really happy with the results!
The finished batter will be very thick, but this is by design. This yields a dense crumb, and the cooled cakes firm well enough to be dunked in coconut simple syrup.
I was a little surprised to find that the food coloring was not added before baking. Instead, it’s mixed into the simple syrup. Dip the cakes quickly. No need to let them swim around or they’ll become soggy.
After a thorough coating in the sticky syrup, you’ll roll them in coconut.
This recipe makes about 4 dozen. They keep well airtight, and as they stand the desiccated coconut will rehydrate. This makes the cakes incredibly soft and delectable.
I’ve been making these cakes for over a decade now, as the original blog post went live in 2010. I still love this recipe and thought it deserved an update and new beauty photos. None of the ingredients in the recipe have changed, but metric measurements and clarifications have been added. Enjoy! xo-h
Pink Snowball Cakelettes
Yields about 4 dozen
1/2 cup plus 1 tbsp. (128g) unsalted butter, softened
2/3 cup (135g) granulated sugar
2 large eggs
1 teaspoon coconut extract
2 cups + 2 tablespoons (260g) all-purpose flour
2 teaspoons baking powder
1 cup (240ml) whole milk
Syrup and coating
1 cup (200g) granulated sugar
1 cup (240ml) water
1 tsp. coconut extract
2-3 drops liquid red food color
or Wilton rose gel food color
5oz. bag shredded unsweetened coconut
For the cakes: Preheat oven to 350 degrees F. Grease one or more mini muffin pans with flour-based baking spray.
Cream the butter and granulated sugar until lightened in color. Beat in the eggs, one at a time, then beat in the coconut extract. Combine the flour and baking powder in a small bowl; whisk. Add the flour mixture alternately with the milk to form a dense batter. Spoon the batter into greased cupcake tins no more than halfway up in each cup. (I recommend using a small 4-teaspoon capacity cookie scoop.)
Bake for 10-12 minutes until skewer comes out clean. Let cakes cool slightly in the pans and then remove to a wire rack to cool completely. Cakes will be tender at first, but will become firmer as they cool.
For the syrup: Add the sugar and water to a saucepan. Bring to the boil, stirring until the sugar has completely dissolved. Remove from the heat and stir in the extract and a few drops of food coloring. Let cool to slightly warm.
Place the coconut in a small bowl and crumble the desiccated coconut between your fingers to make the pieces finer. Quickly dip the cooled cakes into the syrup, and then roll in coconut. Let the cakes stand 30 minutes before serving so the syrup infuses into the cakes well.
Store the cakes in an airtight container between wax paper sheets.