In the autumn of my junior year of high school, a few enterprising journalism students took it upon themselves to stash a Sno-Ball cake inside the panels of our classroom’s ’70s-style dropped ceiling. When we—er, the scientifically minded students—retrieved the Sno-Ball in May, it was still in pristine pink condition. Scary!
These homemade Sno-Balls might look just like their packaged counterparts (and yes, you can still peel off the marshmallow layer), but I can promise you that the fresh coconutty cakes won’t last half as long.
YIELD: 12 cakes
TOTAL TIME: 4 hours, including marshmallow set time
DIFFICULTY: 5
SPECIAL EQUIPMENT: standard 12-cup muffin tin, stand mixer, candy/oil thermometer
CUPCAKES
1-1/4 cups (5-3/8 ounces) unbleached all-purpose flour
1/2 cup (1-1/2 ounces) unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
8 tablespoons (4 ounces) chilled unsalted butter, cut into 1/2-inch cubes
1 cup (7 ounces) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup whole or reduced-fat milk
FILLING
2 large egg whites
1/2 cup (3-1/2 ounces) granulated sugar
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
MARSHMALLOW COATING
1 (1/4-ounce) envelope powdered unflavored gelatin
3/4 cup water, divided
1 cup (7 ounces) granulated sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla extract
2 cups finely shredded coconut
MAKE THE CAKES:
Preheat the oven to 350°F. Spritz the wells of a standard 12-cup muffin tin with baking spray.
Whisk the flour, cocoa powder, baking powder, and salt together in a large bowl, sifting if needed to remove any lumps.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 2 or 3 minutes on medium speed, until the butter is pale and fluffy. Reduce the mixer speed to low and add the 2 eggs one at a time, mixing thoroughly in between. Add the vanilla and stir for another 15 seconds to combine.
Add a third of the flour mixture, mixing on low until just combined, then half the milk. Repeat with a third more of the flour and the remaining milk, then the final portion of flour.
Divide the batter evenly among the prepared muffin wells. Bake for 15 to 20 minutes, until the cupcakes are set in the middle. Remove the cupcakes from the muffin tin and let cool to room temperature on a wire rack.
FILL THE CUPCAKES:
While the cupcakes cool, fill a small, straight-sided saucepan halfway with water and bring to a simmer. Place the egg whites and sugar in a heatproof stainless steel or Pyrex bowl and set over the simmering water. Whisk continuously for 1 to 2 minutes, until the sugar dissolves and the liquid is slightly opaque, frothy, and warm to the touch.
Transfer the whisked egg whites to the bowl of the stand mixer fitted with the whisk attachment. Whip on medium-high speed for about 2 to 3 minutes, until the liquid becomes opaque and glossy. Add the cream of tartar and vanilla and whip for 1 to 2 more minutes, until the marshmallow mixture forms stiff peaks when the mixer is turned off and the whisk is lifted.
Line a rimmed baking sheet with waxed paper. Use a sharp paring knife to cut a deep, wide hole in the bottom of each cupcake, leaving a 1/2-inch cupcake border around the edge (this will become the top of your Sno-Ball).
Spoon filling into each hole, using a mini silicone spatula or spoonula, and spread flush with the top of the cupcake. Place marshmallow-side up on the prepared baking sheet.
COAT THE CUPCAKES:
Sprinkle the gelatin evenly over 1/4 cup water in the bowl of the stand mixer. Don’t bother to whisk; the gelatin will absorb the liquid on its own.
Stir the sugar, corn syrup, and remaining 1/2 cup water together in a high-sided saucepan over medium heat until the sugar has dissolved and the liquid no longer feels grainy. Clip a candy thermometer to the saucepan and bring the sugar syrup to a boil. When the sugar syrup reaches 245°F (firm-ball stage), remove it from the heat.
Carefully pour the hot syrup into the dissolved gelatin. Using the stand mixer fitted with the whisk attachment, whisk at low speed for 30 seconds. Gradually increase the mixer speed to medium-high and beat for about 6 minutes, adding the vanilla during the last minute. The liquid will turn from syrupy and frothy to a light, fluffy, and shiny white marshmallow mixture that forms soft peaks when the mixer is stopped and the whisk is lifted.
Working quickly, use a silicone spatula to spread the marshmallow mixture over the bottom and sides of each cupcake, coating thickly and evenly and leaving the flatter, wider top (now the bottom) uncovered. Return each coated cupcake to the prepared baking sheet, uncoated side down, and sprinkle liberally with shredded coconut.
Allow the cupcakes to rest for 2 hours at room temperature to set the marshmallow coating.
Store the cupcakes at room temperature in an airtight container for up to a week.
THINK PINK
But Sno-Balls are pink, not white, right? If you’re not afraid of artificial food coloring and want garish neon Sno-Balls, fill a zip-top bag with the shredded coconut and add a few drops of pink liquid or gel food coloring (see Helpful Resources, page 186). Seal and shake violently to evenly distribute the color. Sprinkle as directed in the instructions.