Ingredients from the back of the cake boxeggs, oil, and water
For the marshmallow frosting and filling:
7ozjar of marshmallow fluff
1/2cupbuttersoftened
1/2cuppowdered sugar
1tspvanilla
For the topping:
2cupsshredded 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.