Snowball Coconut Cupcakes

Makes 14

½ cup sweetened coconut flakes + 2 tablespoons for garnish

½ cup butter, at room temperature

¾ cup sugar

1 ½ teaspoons vanilla extract

2 eggs

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

½ cup coconut milk

½ cup sour cream

Directions

1. Preheat oven to 350°F. Place 14 cupcake liners in a cupcake pan.

2. Toast the coconut flakes on a cookie sheet for 10 minutes, or until golden brown.

3. In an electric mixer, cream butter and sugar until light and fluffy. Add in the vanilla extract and eggs, beating after each addition.

4. In a separate bowl, sift together the flour, baking powder, and salt. Add the dry mixture to the butter mixture, alternating with the coconut milk.

5. Beat in sour cream and toasted coconut flakes.

6. Fill cupcakes ¾ of the way. Bake for 16-18 minutes, or until a toothpick comes out clean.

7. Let cupcakes cool.

8. Once cupcakes are cooled, cut a circle about ½ inch deep out of the middle of the top of each cupcake.

9. Spoon Vanilla Meringue Frosting into the cut cupcakes.

10. Frost with Vanilla Meringue Frosting, and sprinkle with toasted coconut.

Vanilla Meringue Frosting

Makes 3 cups frosting

4 large egg whites

A pinch of salt

1 cup of confectioners’ sugar

2 teaspoons vanilla

¼ teaspoon cream of tartar

Directions

1. Fill a pot half full with water. Simmer water.

2. Place a bowl on top of the pot, large enough so that it does not fall in or touch the water. Whisk all ingredients together in the bowl until the mixture is hot, about 2 minutes.

3. Take the mixture off the water and pour into an electric mixing bowl. Using the electric mixer, beat the hot egg mixture on high speed for 5 minutes, or until the mixture has cooled and stiff peaks have formed.