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1
Make the cupcakes:
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Heat oven to 350u00b0F; 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.
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3
Beat butter and sugar in a mixing bowl until light and fluffy, about five minutes.
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Beat in eggs, one at a time.
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Beat well.
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Sift flour with baking powder and soda.
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Add 1/4 of the flour mixture to the butter mixture, then add vanilla and 1/3 of the buttermilk.
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Repeat, beginning and ending with flour mixture. Scrap well after each addition.
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Fold in coconut.
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Pour batter into muffin cups. Bake about 18-20 minutes until toothpick comes out clean.
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Cool in tins about 5 minutes. Remove and cool completely. If you used paper liners, remove the liners.
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Make the frosting:
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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.
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To make the snowballs:
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When cupcakes are cool, freeze them on parchment paper about 20 minutes.
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Spread a thick, even layer of frosting all over each cupcake, sides and bottom too.
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Freeze on parchment again for at least 30 minutes, up to 1 day.
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Spread a second, thick, even layer of frosting all over them.
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Sprinkle generously with coconut, about 1/4 cup per snowball.
