Christmas Snowball Cupcakes

Ingredients for muffins:

1 box chocolate cake mix

3 ounces cream cheese, cut into 24 cubes

½ cup water

2 large eggs

⅓ cup vegetable oil

½ cup sour cream

¼ cup finely chopped pecans

Ingredients for glaze:

2 large egg whites

7-ounce marshmallow cream

½ cup sugar

1 teaspoon raspberry extract

2 cups coconut, shredded

2 tablespoonsWater

1 cup colored sprinkles or red sugar

Instructions:

Preheat oven to 350 degrees. # 24 regular size tins filled with paper cupcake cups. Beat cake mix, water, oil, sour cream and eggs with electric hand mixer in a large bowl on low speed of 30 to 45 seconds, scraping bowl. Beat on medium speed for another minute.

Spoon cake batter into paper cups. Place a cheese cube in the center of each cupcake and press the dough on top of theCream cheese is visible.

Bake 18-22 minutes or until done. Check by should a toothpick in the cake between the cream cheese and paper cups, the toothpick come out clean. Remove cupcakes from pan for about 30 minutes before frosting cool.

Mix sugar, water and protein in a 2-liter pot. Cook over low heat, are constantly being formed beating with electric mixer at high speed until soft peaks, about 4 to 5 minutes. Add marshmallow cream;are designed to beat until stiff. Remove pan and beat in raspberry extract.

Spread frosting evenly over cupcakes, sprinkle with one tablespoon of coconut and top with ½ teaspoon sugar sprinkles or red on each cupcake. Serve immediately or store in the fridge.

Serves 24

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