Mini Snowball Cakes

Ingredients

• Nonstick cooking spray
• 1 package 1-layer-size white cake mix
• 1/2 cup canned eggnog
• 1 egg
• 1 teaspoon vanilla
• 1/8 teaspoon ground nutmeg
• 3/4 cup shredded coconut
• Red or green food coloring (optional)
• 1 3-ounce package cream cheese, softened
• 2 tablespoons butter, softened
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla
• 1 to 2 tablespoons canned eggnog

Directions:

1. Preheat oven to 350 degrees F. Lightly coat
thirty-six 1-3/4-inch muffin cups with nonstick
cooking spray (or line muffin cups with paper
bake cups); set aside.

2. In a medium mixing bowl, combine white cake
mix, the 1/2 cup eggnog, egg, the 1 teaspoon vanilla,
and nutmeg. Beat with an electric mixer on low
speed until just combined. Beat on medium speed
for 2 minutes until well combined, scraping side of
the bowl often. Divide batter evenly among the muffin
cups, filling each about two-thirds full (about 1
rounded teaspoon in each). Bake in preheated oven
for 10 to 12 minutes or until a toothpick inserted
near the center comes out clean. Cool cakes in pan
for 5 minutes. Remove cupcakes from muffin cups
and place on a wire rack. Cool completely.

3. To tint coconut, if desired, combine some of the
coconut and several drops of red or green food
coloring in a small resealable plastic bag. Seal bag.
Using your hands, knead the bag until all coconut is
tinted, adding more food coloring as necessary to
reach desired color. Set tinted coconut aside.

4. For frosting, in a medium mixing bowl, beat cream
cheese and butter with an electric mixer on medium
speed until well combined. Beat in powdered sugar
and the 1/2 teaspoon vanilla. Beat in enough eggnog
(1 teaspoon at a time) to make a frosting of dipping
consistency.

5. Dip tops of cooled mini cupcakes in cream cheese
frosting. Immediately dip frosted tops into plain or
tinted coconut. Set cupcakes upright.

6. Makes 36 mini cupcakes