Ingredients
  • 12 cupcakes of your favorite chocolate cupcake recipe, cooled
For the Frosting
  • 1 1-pound package powdered sugar
  • 1 7-ounce jar marshmallow cream
  • 1/4 cup softened butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 2 cups shredded coconut
  • 2 to 3 drops red food coloring
Preparation

Trim the tops of the cupcakes to form a somewhat cylinder shape. Cut a cone shape inside the cupcake.

For the frosting, beat sugar, marshmallow cream, butter and vanilla extract with an electric mixer. Add in milk as needed until it is a frosting consistency.

With a piping bag, fill the cone-shaped hole with the frosting, then spread frosting over tops and sides of cupcakes.

For the pink exterior, mix shredded coconut with 2 drops of red food coloring in a mixer until you get your desired color.

Remove from mixer and place in a shallow bowl. Roll cupcakes in shredded coconut.