Coconut Snowball Cupcakes
Makes 12 cupcakes
1 box vanilla cake mix
1/2 cup Gil’s California Extra Virgin Olive Oil
1 cup water
1 teaspoon San Fran Sea Salt
1 each (16oz) containers buttercream frosting
2 cups shredded sweetened coconut flakes, finely chopped
2 tablespoons blue or white sanding sugar, sprinkles or jimmies
Preheat oven to 350°F, line a muffin pan with cupcake liners, and lightly spritz with cooking spray.
Place the cake mix, olive oil, water, eggs, and salt in a large bowl, whisk until blended and smooth. Evenly distribute the batter between the prepared cupcake cups, filling each 3/4-full. Place in the oven and bake for 25-30 minutes until cooked through (insert a toothpick in the center of one of the cupcakes, if the toothpick comes out clean, the cupcakes are done). Remove from the oven and set aside to cool on a wire rack.
Once the cupcakes have cooled completely, spread the tops with frosting. Sprinkle the tops of each cupcake with coconut, using your hands to adhere the coconut to the frosting, making sure to coat the cupcake completely. Garnish the cupcakes with some blue or white sanding sugar or sprinkles.