Add holiday color to the coconut topper by tossing coconut with liquid food coloring. For a striking gift presentation, alternate cupcakes with candy-filled paper bake cups.

Source: Midwest Living

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Recipe Summary

prep:
40 mins
cool:
60 mins
bake:
18 mins to 20 mins at 350°
stand:
30 mins
Yield:
24 cupcakes
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Coconut-Tangerine Snowball Cupcakes

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Allow eggs and buttermilk to stand at room temperature for 30 minutes. Line twenty-four 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, baking powder, baking soda and salt; set aside.

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Instructions Checklist
  • In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, tangerine peel and vanilla; beat until well combined. Add eggs, 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Stir in toasted coconut.

Instructions Checklist
  • Fill prepared muffin cups two-thirds full. Bake in a 350 degree F oven for 18 to 20 minutes or until cupcakes are golden brown and spring back when lightly pressed. Cool on a wire rack for 5 minutes. Remove cupcakes from pan and cool completely before frosting. Makes 24 cupcakes

Instructions Checklist
  • Frost cupcakes with Tangerine Creamy Frosting and sprinkle with additional flaked coconut, if you like.

*To make sour milk:

In a 2-cup glass measure place 4 teaspoons lemon juice or vinegar. Add enough milk to make 1-1/3 cups; stir. Let stand for 5 minutes before using.

Nutrition Facts (Coconut-Tangerine Snowball Cupcakes)

229 calories; total fat 9g; saturated fat 5g; polyunsaturated fat 0g; monounsaturated fat 2g; cholesterol 45mg; sodium 170mg; potassium 63mg; carbohydrates 36g; fiber 1g; sugar 24g; protein 3g; vitamin a 243IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 28mcg; vitamin b12 0mcg; calcium 40mg; iron 1mg.

Tangerine Creamy Frosting

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Allow cream cheese and butter to stand at room temperature for 30 minutes. In a medium mixing bowl beat cream cheese, butter, vanilla, and tangerine peel with an electric mixer on medium speed until combined. Gradually add powdered sugar, beating well. If necessary, beat in enough tangerine juice, 1 teaspoon at a time, to make frosting spreading consistency.

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