Healthier Vegan Snoball Cupcakes

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"Lets Do Organic" Baked Goods Desserts Shredded Coconut

These copycat cupcakes are inspired by the iconic pink Hostess Snoball, but make it better for you, dairy-free AND gluten-free. Think: moist dark chocolate cupcakes + fluffy dairy-free buttercream rolled in dye-free pink coconut “snow”. ⁠ Made with Let's Do Organic Unsweetened Shredded Coconut by @feastingonfruit 🥥⁠

Snoball Cupcakes 

  • 1/4 cup + 2 tbsp (90g) unsweetened applesauce 

  • 3/4 cup (192g) almond butter 

  • 1/2 cup (160g) maple syrup 

  • 3 flax eggs (3 tbsp flax meal + 9 tbsp warm water) 

  • 1 tsp vanilla extract  

  • 3oz dark chocolate, melted 

  • 1/4 cup (30g) coconut flour 

  • 1/2 cup (40g) cocoa powder 

  • 1 tsp baking powder 

  • 1/4 tsp salt 

Frosting 

  • 1 cup (228g) dairy-free butter, softened 

  • 1 tsp vanilla extract 

  • 1-2 tbsp almond milk 

  • 4 cups (480g) powdered sugar 

Coconut Sno 

  • 2-3 tbsp pitaya or beet or freeze dried strawberry powder  

Instructions 

  1. Preheat the oven to 350°F and line a cupcake pan with nine paper liners. 

  1. Mix the flax eggs and set aside to gel for 5-10 minutes.  

  1. Whisk together the coconut flour, cocoa powder, baking powder, and salt. Set aside. 

  1. In a separate bowl, combine the applesauce, almond butter, maple syrup, vanilla, and prepared flax eggs. Whisk to combine. 

  1. Add the dry ingredients, and mix to form a thicken batter. 

  1. Scoop into the cupcake pan, filling each about 3/4 of the way. 

  1. Bake for 20 to 24 minutes at 350°F. 

  1. Cool completely before frosting. 

  1. For the frosting, beat the dairy-free butter on high speed until light and fluffy. Add the vanilla and 2 cups of powdered sugar, mixing until the sugar is combined. Then add the remaining sugar and almond milk, mix on low until the sugar is incorporated, then switch to high speed and mix until smooth and fluffy. 

  1. Transfer to a piping bag, and pipe a large dollop on top of each cupcake.  

  1. In a small bowl, combine the unsweetened shredded coconut and the pitaya powder. Toss together with a fork until all the coconut is pink. 

  1. Dunk the frosting side of each cupcake into the pink coconut, turning to coat the frosting completely. 

  1. And enjoy! 

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