Hostess Snowballs
Pink Snowballs

Hostess Snowballs

4 egg whites
1/2 cup butter
1 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Rind of 1 lemon, finely grated
2 cups sifted cake flour
1 tablespoon baking powder
2/3 cup milk
2 to 3 cups sweetened shredded coconut
Frosting:
1 (16 oz.) pkg. powdered sugar
1 (7 oz.) jar JET-PUFFED Marshmallow Creme
1/4 cup margarine or butter, softened
1 teaspoon vanilla extract
1 to 2 tablespoons milk

Preheat the oven to 350 F. Butter and flour muffin tins or dome shaped
baking molds and set aside. Whip the egg whites in a clean bowl until stiff
but not dry and place in the refrigerator while you make the rest of the
batter. Cream the butter and add the sugar. Continue mixing to blend well.
Add the vanilla extract, almond extract and lemon rind and mix well. Sift
the flour 3 times with the baking powder, then add it to the butter mixture
alternately with the milk in 3 additions. Fold in the whites and pour the
batter into the molds, filling about 3/4 of the way up. Bake for 20 to 25
minutes until batter is firm to the touch in the center. Let cool in the pans
then turn out so the top becomes the bottom(you may need to trim them a bit
so they sit flat).
Frosting: Beat sugar, marshmallow creme, margarine or butter and vanilla
extract with electric mixer at medium speed, beating in milk as needed to
desired frosting consistency. Place the coconut in a bowl and add 1 drop
of red or green food coloring for a pale color. Toss until food coloring
is well mixed in and the coconut is the desired color. Frost the top and
sides of the cakes and dip/roll in coconut to make them look like snowballs.

Pink Snowballs or what ever color you want

Cake
1/2 cup (1 stick) unsalted butter, room temperature, plus more for coating
molds
3/4 cup all-purpose flour, plus more for dusting molds
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1/2 cup Dutch-processed cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1 large egg
1 large egg yolk
1/4 cup sour cream
1/2 teaspoon chocolate extract, optional
1 teaspoon powdered instant coffee dissolved in 2/3 cup boiling water

Meringue filling and frosting:
1 cup sugar
1/3 cup water
4 large egg whites, room temperature
1/8 teaspoon salt
1/2 teaspoon vanilla extract
2 cups sweetened shredded coconut, preferably Baker's Angel Flake Coconut
6 drops red food coloring

Special equipment:
Domed cupcake pan with six 1/2-cup molds, 3 1/2" in diameter by 1 1/2"
deep.

Heat oven to 350 F (175 C). Butter and flour the molds. Set aside. Using a
stand mixer, beat the butter and sugars until fluffy, about 5 minutes.
Meanwhile, sift the flour, cocoa, baking soda and salt into a medium bowl
and set aside. Add the egg and then the yolk to the butter and sugar
mixture scraping the bowl after each addition. Add the sour cream and
extract, and mix until combined. Alternate adding the dry ingredients with
the instant coffee mixture, beginning and ending with the flour. Fill the
molds almost to the top. Bake until a toothpick inserted comes out clean,
about 20 to 25 minutes. Set the pan on a wire rack and let cool 5 minutes.
Run the tip of a knife around the rim of each cake and lift out. Place
domes on a rack to cool completely. In a small, heavy saucepan combine
the sugar and water. Place over medium heat and boil, covered, for 3
minutes. Uncover and continue to cook until the syrup reaches the
soft-ball stage (235 to 240 F/112 C to 115 C) for another 3 minutes.
Meanwhile, using a stand mixer, beat the egg whites on high speed. When
frothy, add the salt. Beat until the whites are glossy and hold soft
peaks. When the syrup is ready, pour it in a very thin stream down the
side of the bowl into the egg whites. Continue to beat on high until the
mixture cools, about 8 to 10 minutes. When cool, beat in the vanilla;
reserve about 3/4 cup Add three drops of the red food coloring to the
remaining meringue. Place the coconut in a food processor fitted with a
metal blade, add three drops of food coloring and pulse 15 times. Pour
into a large bowl. With a serrated knife, carefully slice off the top
third of each snowball. Pinch about a tablespoon and a half of cake from
the bottom section and discard. Fill the hole with a dollop of the white
meringue and replace the top. Thickly frost the top of the snowballs with
the pink meringue. Then generously sprinkle each one with coconut until
completely covered. Tamp down gently to maintain the domed shape. Serve on
individual plates.

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