Coconut Sno-Cakes

Start with plain cupcakes -- homemade, purchased, or from a mix. Use extra-fine sugar to make the smoothest frosting.

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5 users rated this recipe an average rating of 2.5
Makes:
36 servings
Yields:
3 dozen cupcakes
Start to Finish:
25 mins
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Coconut Sno-Cakes

Ingredients
1 1/2
cups extra-fine granulated sugar or granulated sugar
1/4
teaspoon cream of tartar or 2 teaspoons light-colored corn syrup
1
teaspoon vanilla
36
unfrosted white cupcakes in paper linings
 
Toasted coconut

Directions

  1. In the top of a double boiler stir together sugar and 1/3 cup water. Add egg whites and cream of tartar. Beat with an electric mixer on low speed 30 seconds. Place over boiling water (upper pan should not touch water). Cook, beating constantly on high speed, about 7 minutes or until stiff peaks form. Remove from heat; add vanilla. Beat 2 to 3 minutes more or until easy to spread. Spread on cupcakes. Top with coconut. Serve the same day.

Nutrition Facts

(Coconut Sno-Cakes)
    Per serving:
  • 127 kcal cal.,
  • 2 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 154 mg sodium,
  • 25 g carb.,
  • 0 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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