Featured Pinch Tips Video
- 18 oz
- devils food cake mix
- 2 tsp
- hot water
- 1/4 tsp
- 7 oz
- jar marshmallow creme
- 1/2 c
- butter or margarine
- 1/3 c
- powdered sugar
- 1 tsp
- 1 box
- (16 oz.) powdered sugar
- 7 oz
- jar jet-puffed marshmallow creme
- 1/4 c
- 1 tsp
- 1-2 Tbsp
- milk-as needed
- 3 c
- sweetened shredded coconut
- drop red food coloring or green or your choice
Make cupcakes according to package directions, using paper cupcake liners. Bake and then cool on wire rack. When cool remove paper liners.
In a small bowl combine the water and salt until salt is dissolved. Cool. Set aside.
In a small bowl, beat the marshmallow creme, butter, powdered sugar and vanilla until light and fluffy; add the salt mixture and combine.
Cut a hole in corner of a zip plastic bag, insert a round tip in the corner hole or use a pastry bag with tip.
Fill bag with prepared filling.
Push tip through to center of each cupcake to fill. Set cupcakes on a tray after filling and place in freezer while making Frosting(makes this last step easier).
Beat sugar, marshmallow creme, margarine or butter and vanilla with electric mixer at medium speed, beating in milk as needed to desired frosting consistency.
Place coconut in a bowl and add 1 drop of red food coloring for a pale pink color. Toss until coloring is well mixed(this is best done the day before, but works good this way too)and the coconut is the desired color.
Remove cupcakes from freezer.
Frost the top and sides of the cupcakes and dip/roll in the prepared coconut to make them look like sno balls.( you can use plain white coconut, if you wish). Place on plate to set up. ENJOY!
Coconut can be placed in a plastic bag add the coloring and squish around to coat each shred, empty out to dry on paper towel,then put in another until ready to use.