Snowball Cupcakes

INGREDIENTS

Cupcakes

• 1 box (18.25 oz) Devil's food cake mix with pudding
• 1/2 cup water
• 1/3 cup vegetable oil
• 1/2 cup sour cream
• 2 eggs
• 1 package (3 oz) cream cheese, cut into 24 cubes

Frosting

• 1/2 cup sugar
• 2 tablespoons water
• 2 egg whites
• 1 jar (7 oz) marshmallow creme
• 1 teaspoon vanilla
• 2cups coconut

DIRECTIONS

1. Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups. In large bowl beat cake mix, water, oil, sour cream and eggs with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 1 minute.
2. Spoon batter into muffin cups. Place 1 cube cream cheese in center of each cupcake; press down into batter almost to center (top of cream cheese will still show).
3. Bake 18 to 24 minutes or until toothpick inserted near center of cupcake comes out clean (test between cream cheese and edge). Remove cupcakes from pan to cooling racks. Cool completely, about 30 minutes.
4. In 2-quart stainless steel or other non-coated saucepan, mix sugar, water and egg whites. Cook over low heat, beating continuously with electric hand mixer at high speed until soft peaks form, about 4 minutes. Add marshmallow creme; beat until stiff peaks form. Remove saucepan from heat. Beat in vanilla.
5. Spread frosting evenly over cupcakes; sprinkle each with generous tablespoon coconut. Store cupcakes in refrigerator.

• Save time by frosting these retro cupcakes with whipped topping instead of the marshmallow frosting.

• Add sparkle to each snowball by sprinkling with edible glitter or decorating sugar.