Cook for the Cure to Support Breast Cancer Awareness!
10,000 Cupcakes: One Great Cause
Let’s support a great cause and spread awareness!
Today I wanted to share a fun campaign for a great cause with y’all: KitchenAid’s Cook for the Cure.
In 2001, KitchenAid first partnered with the Susan G. Komen foundation to raise funds to save lives! Cook for the Cure was created to give those with a passion for cooking a way to support the breast cancer movement. To date, KitchenAid has raised over $10 million for Cook for the Cure!
The funds raised from Cook for the Cure have a direct impact on Komen’s promise to save lives and end breast cancer forever by empowering people, ensuring quality care for all and energizing science to find the cures.
hhgregg + KitchenAid are empowering me and you to spread awareness and save lives through baking! Everytime you post a photo of a cupcake to your Twitter and Instagram feed with the hashtags #10000cupcakes & #donate, tagging @KitchenAidUSA and KitchenAid will donate $1 to support the Susan G. Komen Foundation!
Since this month is Breast Cancer Awareness Month why not bake up some
pink cupcakes like I did?
My Sno Ball Cupcakes feature Devils Food Cake filled and topped with gooey marshmallow frosting and sprinkled with pink shredded coconut!
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| I love my KitchenAid products especially my beloved KitchenAid mixer! I use it for everything! |
You can participate in the Cook for the Cure campaign too!
Here are some ways you can help:
- Participate in 10,000 Cupcakes! – Bake cupcakes and share an original picture of your creation on your Twitter and Instagram channels using the hashtags: #10000cupcakes & #donate and tagging @KitchenAidUSA. KitchenAid will donate $1 to support the fight against breast cancer.
- Host a party! – You can host a party to benefit the Cook for the Cure cause any time of the year. Whether it’s an office potluck, a family cookout or weekend brunch, encourage your guests to donate to Susan G. Komen®.
- Purchase a specified Cook for the Cure KitchenAid product at hhgregg! It’s as easy as that.
Other ways to get involved:
In recent years, KitchenAid has partnered with Villeroy & Boch to create Pass the Plate. Pass the Plate is a ceramic serving platter with charming artwork created by PBS cooking show host Jacques Pépin. The plate is meant to be passed along to friends and family along with a culinary specialty prepared by the giver. Once the plate is passed, the recipient is then asked to do the same. Every time the plate is passed and registered, KitchenAid will donate $5 to the Susan G. Komen Foundation.
KitchenAid has created Cook for the Cure Party Kits! These kits are funded by KitchenAid to encourage consumers to host their own Cook for the Cure fundraiser. Get more info here.
KitchenAid also hosts cooking classes, auctions and special events where 100 percent of the money raised goes straight to the Susan G. Komen Foundation.
Learn more about Cook for the Cure here.
Visit the Susan G Komen donation landing page to contribute even more than cupcakes to the cause!
See what KitchenAid products are linked to Cook for the Cure here.
Learn more about the 10,000 Cupcakes Campaign here.
Pink Sno Ball Cupcakes
Makes 18 cupcakes
Equipment
- Makes 18 cupcakes
Ingredients
For the cake:
- 1 box of Devil's Food Cake Mix
- Ingredients from the back of the cake box eggs, oil, and water
- For the marshmallow frosting and filling:
- 7 oz jar of marshmallow fluff
- 1/2 cup butter softened
- 1/2 cup powdered sugar
- 1 tsp vanilla
For the topping:
- 2 cups shredded sweetened coconut
- pink icing food coloring
Instructions
- Line a muffin tin with cupcake liners and preheat oven to 375.
- Mix batter and bake cupcakes according to the box instructions.
- Remove from oven and let cool completely.
- For the frosting, mix all four ingredients in a mixer bowl on medium until mixed well and incorporated. Fill a piping bag with a frosting tip or a large freezer baggie with the corner cut off with a scoop
- of the frosting. Set aside.
- For the coconut topping: in a large freezer size baggie add shredded coconut.
- Add a few drops of pink food coloring (I like icing coloring since it is brighter and thicker).
- Seal and shake the bag until all the coconut is pink. Pour into a bowl and set aside.
- Once the cupcakes have cooled, use a apple corer or a piping bag tip to cut a circle in the middle of each cupcake and remove and discard the center.
- Use your piping bag and pipe marshmallow into the center.
- You can continue to swirl and pipe frosting on top or I prefer to use a small ice cream scoop and add a scoop of marshmallow frosting on top, so it looks more like a traditional snowball.
- Now carefully dip each cupcake, frosting side down in the bowl of pink coconut, so the top is coated in coconut.
- Repeat with remaining cupcakes.
Notes
Note on the filling: I tried to recreate a cream filling like the traditional snack cake and to me nothing tasted as good as the gooey marshmallow topping. So I decided to both fill and top my cupcakes with marshmallow frosting. However, you can fill your cupcakes with a cream filling, pudding, or a buttercream icing if you'd like.
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog
Here is the inspiration: a traditional Sno Ball snack cake.
I think these cupcakes have the regular ol’ Sno Ball beat!
For the coconut topping: in a large freezer size baggie add shredded coconut.
Add a few drops of pink food coloring (I like icing coloring since it is brighter and thicker).
Seal and shake the bag until all the coconut is pink.
Pour into a bowl and set aside.
For the frosting, mix all four ingredients in a mixer bowl on medium speed.
Mix until mixed well and incorporated. It will be gooey but spreadable.
It will be gooey but spreadable.
Fill a piping bag with a frosting tip or a large freezer baggie with the corner
cut off with a scoop of the frosting. Set aside.
Once the cupcakes have cooled, use a apple corer or a piping bag tip to cut a
circle in the middle of each cupcake and remove and discard the center.
Use your piping bag and pipe marshmallow into the center.
Use your piping bag and pipe marshmallow into the center.
Another option for filling the cupcakes would be adding a creamy pudding center
(mix 3oz instant vanilla pudding with 1 cup heavy cream and 2 tbsp powdered sugar).
I tried both and I preferred the marshmallow center and frosting!
Use a small ice cream scoop and add scoops of frosting to the tops of each cupcake.
The frosting doesn’t have to be perfect since the coconut is going to cover it.
But be prepared, if you put too much it will slide off!
Now carefully dip each cupcake, frosting side down in the bowl of pink coconut,
so the top is coated in coconut.
Now they look like Snowballs!
They are lick your fingers messy but totally worth it!
Hope you enjoy these Snowball cupcakes as much as we did.
Ava said, “These are really, really good Mommy!”.
Toddler approved.
So now it’s your turn!
Recreate this recipe or bake pink cupcakes of your own.
Post photos of your cupcakes to your Twitter and Instagram feed with the hashtags #10000cupcakes & #donate, tagging
@KitchenAidUSA and KitchenAid will donate $1 to support the Susan G. Komen Foundation!
Learn more about the 10,000 Cupcakes Campaign
How completely fun! A snowball cupcake! So cute too!