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1
Preheat oven to 350 degrees (F).
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2
Line two standard 12-cup muffin tins with silver cupcake liners.
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3
Whisk together flour, baking powder, baking soda and salt in large bowl; set aside.
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4
Using a mixer, cream butter and sugar together for approximately four minutes until light and fluffy. Add eggs one at a time until just combined. Add vanilla and coconut extract. Alternate adding buttermilk and dry ingredients into the creamed mixture, being careful not to overmix.
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5
Fill cupcake liners 2/3 full with batter. Bake for 15 to 18 minutes or until golden brown and toothpick comes out clean. Let cupcakes cool in pan for a couple of minutes, then move to wire rack to cool completely.
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6
To Prepare Icing:
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7
Separate egg whites and discard yolks or save for another use. Bring egg whites to room temperature.
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8
Place sugar, cream of tartar, salt, water and room temperature egg whites in the top of a double boiler on countertop.
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9
Beat with a handheld electric mixer for one minute. Place top pan with egg white mixture over bottom of your double boiler filled with boiling water on stovetop.
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10
Make sure that boiling water does not touch the bottom of your top pan. (If this happens, it could cause your frosting to become grainy.)
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11
As it heats, beat icing constantly on high speed with electric mixer for seven minutes. Stiff peaks will form.
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12
Remove from heat and beat in vanilla.
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13
Generously top cooled cupcakes with soft peaks of icing.
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14
Sprinkle each cupcake generously with coconut flakes to form your snowballs.
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15
(Cupcakes can be made a day in advance and stored in airtight container. Icing is better made within hours of serving.)
