Easter

Pink Snowball Cakelettes Recipe

These cakelettes are reminiscent of a favorite childhood treat but in miniature form. You can eat them right away, but they're more flavorful and moist the next day.

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Yield: Approximately 3 dozen

Ingredients

For the cake:

1 stick + 1 tablespoon butter
2/3 cup granulated sugar
2 large eggs
1 teaspoon coconut extract
2 cups + 2 tablespoons all-purpose flour, sifted
2 teaspoons baking powder
1 cup milk

For the syrup and coating:

1 cup sugar
1 cup water
1 teaspoon coconut extract
pink or red gel food coloring
1 (5-ounce) bag shredded unsweetened coconut

Make the Cake

1. Heat oven to 350 degrees F. Grease mini muffin pan(s) and set aside.
2. Cream butter and 2/3 cup sugar until light.
3. Beat in eggs, one at a time, then beat in coconut extract.
4. Fold in flour and baking powder alternately with milk to form a dense batter.
5. Spoon batter into greased cupcake tins no more than halfway up in each cup.
6. Bake for 10-12 minutes until skewer comes out clean.
7. Remove from oven and cool on a rack (Image 1).

Make the Syrup

1. Add sugar, water and coconut extract to a saucepan.
2. Bring to a boil, stirring until sugar has completely dissolved.
3. Remove from heat and stir in food coloring to desired strength.
4. Quickly dip cooled cakes into syrup (Image 1, 2, 3), then roll in coconut (Image 4).
5. Store cakes in airtight container.

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