Pink Snow Balls Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, pecans, and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
• Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it's better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners' sugar. Once they have cooled, roll them in confectioners' sugar once more.

Steps:

• 1. sift flour
• 2. cream butter and castor sugar
• 3. add cream and continue to whisk until soft and fluffy
• 4. add flour to cream mixture and knead to make a soft dough
• 5. divide dough into 24 balls and then flatten and place onto a cookie sheet or muffin pan
• 6. prepare baking pan by applying a spread of melted butter and then sprinkle some flour onto pan shaking off any excess flour
• 7. place flattened balls onto baking pan then place into a preheated oven set at 180 degrees centigrade and bake for 15 minutes
• 8. meanwhile add boiling water to the jam of your choice and beat together with a whisk, until smooth next add in the vanilla extract and the red food color and mix
• 9. remove baked snow balls from oven and allow to cool
• 10. add the snowballs in the jam mixture and then sandwich cakes together and roll into the desiccated coconut
• 11. place on platter and allow to cool....enjoy

Steps:

• In a small saucepan, mix the sugar and spring water and start mixing with a spoon until the sugar dissolves. Then add the milk, cream nectar flavor, vanilla and pink food coloring and stir again. Shave 1 bowl of ice, then pour syrup over. Make sure you pour syrup between each layer.

Steps:

• Make the cupcakes:.
• Heat oven to 350°F; prepare 10 large size muffin tins. I suggest not using paper liners for this. If you do you will have to remove them before frosting.
• Beat butter and sugar in a mixing bowl until light and fluffy, about five minutes.
• Beat in eggs, one at a time.
• Beat well.
• Sift flour with baking powder and soda.
• Add 1/4 of the flour mixture to the butter mixture, then add vanilla and 1/3 of the buttermilk.
• Repeat, beginning and ending with flour mixture. Scrap well after each addition.
• Fold in coconut.
• Pour batter into muffin cups. Bake about 18-20 minutes until toothpick comes out clean.
• Cool in tins about 5 minutes. Remove and cool completely. If you used paper liners, remove the liners.
• Make the frosting:.
• Combine butter, cream cheese, vanilla and sugar in a large bowl and beat until smooth and spreadable. Add a drop of food coloring and blend to make a light pink frosting.
• To make the snowballs:.
• When cupcakes are cool, freeze them on parchment paper about 20 minutes.
• Spread a thick, even layer of frosting all over each cupcake, sides and bottom too.
• Freeze on parchment again for at least 30 minutes, up to 1 day.
• Spread a second, thick, even layer of frosting all over them.
• Sprinkle generously with coconut, about 1/4 cup per snowball.