We're Bringing Sno Balls Back!
Nope wrong kind of Sno ball......
I'm talking hostess cupcake, pink colored, chemical deliciousness!!!
I know they're SOOOO BAD for you....but they taste so good! Plus they're pink, how can ya not love 'em?
But sadly, as you must know, America is morning the loss of one of the greatest companies ever, the Hostess Cupcake Factory, making people chubby like a bunny since waaayyyy back in the day....
BUTGood news for you! You can make homemade Sno Balls, that taste twice as good, and will not give you diabetes or heart problems!
***PLUS: these are great for Christmas! Why? Well, because of the name Sno Balls, Duh! And when you bring these to a party, or cookie exchange, they will be a BIG hit, because they are so original!
Say "Hasta La Vista" Gingerbread men and sugar cookies, the Sno Balls are coming to town!
For the cake
- 1 stick (4 ounces) unsalted butter, at room temperature, plus more for the molds
- 3/4 cup all-purpose flour, plus more for the molds
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1/2 cup Dutch-processed cocoa
- 1/2 teaspoonbaking soda
- 1/8 teaspoonsalt
- 1 large egg
- 1 large egg yolk
- 1/4 cup sour cream
- 1/2 teaspoonchocolate extract (optional)
- 1 teaspoonpowdered instant coffee dissolved in 2/3 cup boiling water
- For the filling and frosting
- 1 cup granulated sugar
- 1/3 cup water
- 4 large egg whites, at room temperature
- 1/8 teaspoonsalt
- 1/2 teaspoonvanilla extract
- 2 cups sweetened shredded coconut, preferably Baker’s Angel Flake Coconut
- 6 drops red food coloring
- 1. Heat the oven to 350°F (175°C). Butter and flour the molds.
- 2. Beat the butter and sugars in the bowl of a stand mixer until fluffy, about 5 minutes. Meanwhile, sift the flour, cocoa, baking soda, and salt into a medium bowl and set aside. Add the egg and then the yolk to the butter and sugar mixture, scraping the bowl after each addition. Add the sour cream and chocolate extract, if using, and mix until combined. Alternate adding the dry ingredients and the instant coffee mixture in 3 additions, beginning and ending with the dry ingredients.
- 3. Divide the batter evenly among the molds, filling them almost to the top. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Set the molds on a wire rack and let cool for 5 minutes. Run the tip of a knife around the rim of each cake and lift out. Place the cakes on the wire rack to cool completely.
- Make the filling and frosting
- 4. While the cakes cool, in a small, heavy saucepan over medium heat, bring the sugar and water to a boil. Cover and cook for 3 minutes. Uncover and continue to cook until the syrup reaches the soft-ball stage or registers 235°F to 240°F (112°C to 115°C) on a candy thermometer, about 3 minutes.
- 5. Meanwhile, using a stand mixer, beat the egg whites on high speed until frothy. Add the salt and beat until the whites are glossy and hold soft peaks. When the syrup is at the desired temperature, carefully pour it in a very thin stream down the side of the bowl into the egg whites with the beater still on high speed. Continue to beat until the mixture cools, 8 to 10 minutes. Beat in the vanilla. Scoop out and reserve about 3/4 cup of the meringue. Add three drops of the red food coloring to the remaining meringue in the bowl of the stand mixer and mix until combined.
- 6. Place the coconut in a food processor fitted with a metal blade, add three drops of food coloring, and pulse 15 times. Turn the coconut into a large bowl.
- Assemble the sno balls
- 7. Using a serrated knife, carefully slice off the top third of each cake, keeping each top alongside its cake. Pinch about a tablespoon and a half of cake from the inside center of each cake and set aside for nibbling. Fill the hole with a dollop of the reserved white meringue and replace the top. Thickly frost the top of the cakes with the pink meringue. Then generously sprinkle each cake with coconut until completely covered. Tamp down gently on the coconut to maintain the domed shape. Serve at once.