Coconut-Tangerine Snowball Cupcakes
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
Coconut-Tangerine Snowball Cupcakes
Ingredients
Directions
*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)
Per Serving:
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.