An easy and wonderful treat to prepare at home, so let’s get started
- 4 eggs
- 1 1/2 cup castor sugar
- 1 tablespoon vanilla essence
- 1 cup oil
- 2 1/2 cup flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 1/2 cup hot water
- 3 tablespoons apricot jam
- 1 tsp red food coloring
- 2–3 cups Desiccated coconut
- 1/2 cup fresh cream
- 1 tsp icing sugar
Using an electric mixer beat together eggs and sugar till light and fluffy.
Add vanilla and oil and mix well.
Gradually add the milk and mix gently, do not over mix.
Pour the cake batter into cupcake holders that you placed in the muffin pan
Bake for about 20-25 minutes in a preheated oven at 180C / 350F or until a tester inserted in the center of the cakes comes out clean
Cool the cupcakes in their pans for 10 minutes, then turn them out to cool completely.
Mix the water and apricot jam together and add 1 tsp red food coloring.
Allow to cool, dip in the cold syrup, and roll in coconut.
Whip ½ cup fresh cream with 1 tsp icing sugar
Slice snowballs into 2, pipe cream in the middle and place the other half on top.
Prepared, tried and tested by Jennifer Govender Bisnath
Original recipe from Fatima Sydow
- Serving Size: 1
- Calories: 381
- Sugar: 26
- Sodium: 229
- Fat: 22
- Saturated Fat: 9
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 3
- Protein: 4
- Cholesterol: 45
Keywords: Cake, Dessert, Baking