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Ingredients
- 1 box (18.5 ounce.) chocolate cake mix, batter prepared according to box directions
- 4 c. Shredded coconut Red and green food color
- 1 can (16 ounce.) ready-to-spread white frosting
Directions
- Preheat oven to 350F. Spray 24 muffin c. with nonstick cooking spray and fill about 1/2 full with cake batter. Bake 14 to 16 min, or possibly till a wooden toothpick inserted in the center comes out clean. Allow to cold 10 min, then remove from the muffin pans and place on cooling racks. Allow to cold completely, the freeze cupcakes 2 hrs, or possibly till hard.
- Meanwhile, to make colored coconut, add in 2 to 3 drops food color to 1 c. coconut and mix well.
- Frost top and side of each cupcake with frosting. Sprinkle generously with colored coconut, completely covering the frosting. Serve immediately, or possibly cover and let sit at room temperature till ready to serve.
- Yield: 2 dozensnowballs.
- Cooking
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 345g | |
| Recipe makes 2 servings | |
| Calories 1417 | |
| Calories from Fat 593 | 42% |
| Total Fat 68.77g | 86% |
| Saturated Fat 33.26g | 133% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2180mg | 91% |
| Potassium 1162mg | 33% |
| Total Carbs 204.11g | 54% |
| Dietary Fiber 13.8g | 46% |
| Sugars 105.62g | 70% |
| Protein 18.24g | 29% |
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