Snowball Cupcakes

A cake mix gives you a head start on these delectable, cream-filled wintertime treats.

Ingredients

Cupcakes

• 1 (18.25 ounce) box Betty Crocker® devil's food cake mix*
• 1/2 cup water
• 1/3 cup vegetable oil
• 1/2 cup sour cream
• 2 eggs
• 1 (3 ounce) package cream cheese, cut into 24 cubes

Frosting

• 1/2 cup granulated sugar
• 2 tablespoons water
• 2 egg whites
• 1 (7 ounce) jar Marshmallow Creme
• 1 teaspoon vanilla extract
• 2 cups coconut

Instructions

1. Heat oven to 350 degrees F. Line 24 regular size muffin cups with paper baking cups.
2. In large bowl beat cake mix, water, oil, sour cream and eggs with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 1 minute.
3. Spoon batter into muffin cups. Place 1 cube cream cheese in center of each cupcake; press down into batter almost to center (top of cream cheese will still show).
4. Bake for 18 to 24 minutes or until a wooden pick inserted near center of cupcake comes out clean (test between cream cheese and edge).
5. Remove cupcakes from pan to cooling racks. Cool completely, about 30 minutes.
6. In 2 quart stainless steel or other non-coated saucepan, mix sugar, water and egg whites. Cook over low heat, beating continuously with electric hand mixer at high speed until soft peaks form, about 4 minutes.
7. Add Marshmallow Creme; beat until stiff peaks form.
8. Remove saucepan from heat.
9. Beat in vanilla extract.
10. Spread frosting evenly over cupcakes; sprinkle each with a generous tablespoon of coconut.
11. Store cupcakes in refrigerator.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Save time by frosting these retro cupcakes with whipped topping instead of the marshmallow frosting.

Add sparkle to each snowball by sprinkling with edible glitter or decorating sugar.

Nutrition

Per serving (1 Cupcake): Calories 220 (Calories from Fat 80), Total Fat 9g (Saturated Fat 4 1/2g, Trans Fat 0g), Cholesterol 25mg; Sodium 220mg; Total Carbohydrate 32g (Dietary Fiber 0g, Sugars 23g), Protein 2g

Exchanges: 1 Starch; 1 Other Carbohydrate; 1 1/2 Fat

Carbohydrate Choices: 2

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker