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Hostess Sno Ball Cupcakes

 
One serving costs about $0.4

$0.40 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

16 vegetarian,lacto ovo vegetarian dessert American
spoonacular Score:28%

Spoonacular Score: 28%

 

If you have roughly 45 minutes to spend in the kitchen, Hostess Sno Ball Cupcakes might be a super lacto ovo vegetarian recipe to try. This recipe serves 16 and costs 40 cents per serving. One serving contains 288 calories, 4g of protein, and 7g of fat. 1 person were glad they tried this recipe. It works well as a very reasonably priced dessert. A mixture of salt, caster sugar, buttermilk, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of American cuisine. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 21%. Similar recipes include Sno Ball Brownies, Sno-Ball Cake, and Sno-Ball Mug Cake.

Cupcakes can be paired with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
0.75 tsps
0.75 tsps baking powder
baking powder
1.5 tsps
1.5 tsps baking soda
baking soda
0.75 cup
0.75 cup buttermilk
buttermilk
0.25 cup
0.25 cup light corn syrup
light corn syrup
4
4  egg whites
egg whites
2 large
2 large eggs
eggs
1.5 cups
1.5 cups flour
flour
10 drops
10 drops red food coloring
red food coloring
3 Tbsps
3 Tbsps safflower oil
safflower oil
some
some salt
salt
0.67 cup
0.67 cup sugar
sugar
2 cups
2 cups caster sugar
caster sugar
2 cups
2 cups sweetened coconut flakes
sweetened coconut flakes
2 cups
2 cups sweetened coconut flakes
sweetened coconut flakes
0.75 cup
0.75 cup unsweetened cocoa powder
unsweetened cocoa powder
1 tsp
1 tsp vanilla extract
vanilla extract
0.67 cup
0.67 cup water
water
0.75 cup
0.75 cup warm water
warm water
0.75 tsps baking powder
0.75 tsps
baking powder
1.5 tsps baking soda
1.5 tsps
baking soda
0.75 cup buttermilk
0.75 cup
buttermilk
0.25 cup light corn syrup
0.25 cup
light corn syrup
4  egg whites
4
egg whites
2 large eggs
2 large
eggs
1.5 cups flour
1.5 cups
flour
10 drops red food coloring
10 drops
red food coloring
3 Tbsps safflower oil
3 Tbsps
safflower oil
some salt
some
salt
0.67 cup sugar
0.67 cup
sugar
2 cups caster sugar
2 cups
caster sugar
2 cups sweetened coconut flakes
2 cups
sweetened coconut flakes
2 cups sweetened coconut flakes
2 cups
sweetened coconut flakes
0.75 cup unsweetened cocoa powder
0.75 cup
unsweetened cocoa powder
1 tsp vanilla extract
1 tsp
vanilla extract
0.67 cup water
0.67 cup
water
0.75 cup warm water
0.75 cup
warm water

Equipment

hand mixer
hand mixer
muffin liners
muffin liners
pastry bag
pastry bag
wire rack
wire rack
oven
oven
sauce pan
sauce pan
blender
blender
whisk
whisk
bowl
bowl
frying pan
frying pan
hand mixer
hand mixer
muffin liners
muffin liners
pastry bag
pastry bag
wire rack
wire rack
oven
oven
sauce pan
sauce pan
blender
blender
whisk
whisk
bowl
bowl
frying pan
frying pan


Instructions

  1. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed
  2. Divide batter evenly among muffin cups
  3. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely
  4. In the bowl of an electric mixer, using a handheld whisk, beat together the egg whites, sugar, corn syrup and salt just until combined. Place the bowl over but not touching simmering water in a saucepan and whisk until the sugar dissolves and the mixture is hot, 2 to 3 minutes
  5. Set the bowl on the mixer fitted with the whisk attachment and beat on medium speed for 3 minutes. Add the vanilla and beat until the outside of the bowl is cool and medium-firm peaks form, 2 to 3 minutes more.
  6. Spoon the filling into a pastry bag fitted with a 1/4-inch plain tip. Insert the tip 1 inch into the bottom of a cupcake. Gently squeeze the filling into the cupcake while slowly withdrawing the tip. Repeat in two more places along the bottom. Turn the cupcake over so that the filling holes are on the underside and place on a serving plate. Repeat with the remaining cupcakes and filling
  7. Combine water and sugar in a small saucepan
  8. Stir over medium heat until sugar is dissolved
  9. Bring to the boil, uncovered and without stirring, about 5 minutes (the syrup should be thick but not colored)
  10. Remove from heat and set aside
  11. Beat 4 egg whites until soft peaks form
  12. While still beating, slowly pour the hot syrup in a thin stream down the side of the bowl and into the beaten egg whites
  13. Add in 1 teaspoon vanilla extract and beat on high speed until mixture is thick and glossy, about 10 minutes
  14. Frost cooled cupcakes
  15. Drop food coloring into a plastic container and shake it
  16. Add in coconut flakes and shake again, adding more drops to get desired color
  17. Garnish cupcakes with your pink coconut topping!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.48
Ingredient
¾ teaspoons baking powder
1.5 teaspoons baking soda
¾ cups buttermilk
¼ cups light corn syrup
4 egg whites
2 larges eggs
1.5 cups flour
10 drops red food coloring
3 tablespoons safflower oil
⅔ cups sugar
2 cups caster sugar
2 cups sweetened coconut flakes
2 cups sweetened coconut flakes
¾ cups unsweetened cocoa powder
1 teaspoon vanilla extract
Price
$0.02
$0.01
$0.37
$0.61
$0.73
$0.55
$0.25
$0.16
$0.27
$0.18
$0.55
$1.34
$1.34
$1.04
$0.30
$7.70

Nutritional Information

Quickview
336 Calories
4g Protein
10g Total Fat
60g Carbs
1% Health Score
Limit These
Calories
336k
17%

Fat
10g
16%

  Saturated Fat
6g
41%

Carbohydrates
60g
20%

  Sugar
45g
51%

Cholesterol
24mg
8%

Sodium
415mg
18%

Caffeine
9mg
3%

Get Enough Of These
Protein
4g
9%

Manganese
0.44mg
22%

Selenium
12µg
17%

Fiber
3g
16%

Copper
0.25mg
12%

Vitamin B2
0.16mg
9%

Magnesium
36mg
9%

Phosphorus
90mg
9%

Iron
1mg
9%

Vitamin B1
0.11mg
7%

Folate
27µg
7%

Vitamin E
0.98mg
7%

Potassium
187mg
5%

Vitamin B3
0.95mg
5%

Zinc
0.66mg
4%

Calcium
39mg
4%

Vitamin B5
0.24mg
2%

Vitamin B12
0.11µg
2%

Vitamin D
0.27µg
2%

Vitamin B6
0.03mg
2%

Vitamin A
52IU
1%

covered percent of daily need

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