Ingredients

Method

For the sponge:
• 3 Woolworths Free Range Large Eggs
• 150 g Woolworths Castor Sugar
• 1 t Woolworths Vanilla Extract
• 150 g Woolworths Cake Wheat Flour
• 1 t Woolworths Baking Powder
• 4 T Woolworths Fresh Full Cream Ayrshire Milk
• 4 T Woolworths Canola Oil
For the filling:
• 1 cup Woolworths Whipping Cream, chilled
• 2 T Woolworths Castor Sugar
• Woolworths Strawberry Jam with Extra Fruit
For the glaze:
• 200 g Woolworths Icing Sugar
• 3 T Woolworths Strawberry Jam with Extra Fruit
• 4 T boiling water (adjust for consistency)
For the coating:
• Woolworths Desiccated Coconut

Method

Ingredients

Preheat your oven to 170°C. Coat a cupcake baking tray with non-stick spray.

1. In a large bowl, beat the eggs, sugar, and vanilla together until pale, thick, and fluffy.

2. Sift in the flour and baking powder. Gently fold in to keep the mixture light.
Combine the milk and oil before slowly incorporating into the dry ingredients.

3. Pour the batter into the cupcake tray and bake for 10–13 minutes until golden and springy. Let the cake cool slightly before removing from the baking tray.

4. For the glaze, combine the icing sugar, jam and water, mixing until perfectly smooth.

5. Dip the still warm cupcakes into the glaze and coat well before rolling in the coconut. Set aside to cool completely.

6. Combine the chilled cream with the castor sugar and whip until still.

7. Halve the cooled snowballs and pipe the cream around the ends, leaving the centre open. Add some jam to the centre before sandwiching to complete the snowball.