Ingredients
For the Snowballs:
- 9 cups all-purpose flour
- 3 cups sugar
- 12 teaspoons baking powder
- 6 eggs
- 3 cups milk
- 3 cups vegetable/cooking oil
- 3 teaspoons vanilla essence
For the Syrup:
- 2 cups warm water
- 2 tablespoons apricot jam
- 3 tablespoons red or pink food coloring
- 1 tablespoon caster sugar or icing sugar
- Desiccated coconut (for rolling)
Instructions
- Prepare the Batter:
- In a large mixing bowl, beat the sugar, vegetable oil, and eggs together until light and fluffy.
- Add the vanilla essence, then gradually mix in the flour and milk until well combined.
- Bake the Snowballs:
- Preheat your oven to 180°C (350°F).
- Grease a cupcake pan and fill each pocket with the batter.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the snowballs to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
- Prepare the Syrup:
- In a saucepan, boil the warm water and apricot jam over medium heat until well combined.
- Add the red or pink food coloring until you achieve your desired color intensity.
- Remove from heat and set aside to cool.
- Assemble the Snowballs:
- Once the snowballs are completely cooled, dip each one into the syrup, ensuring they are well-coated.
- Roll the syrup-coated snowballs in desiccated coconut until fully covered.
- Place them on a wire rack to set.
Helpful Tips
- Uniform Size: Use an ice cream scoop to ensure all snowballs are the same size and bake evenly.
- Coconut Coating: For a thicker coconut coating, repeat the syrup and coconut dipping process twice.
- Storage: Store the snowballs in an airtight container at room temperature for up to 3 days.
Serving Suggestions
- Serve these delightful snowballs as a sweet treat at parties, gatherings, or just as an everyday snack.
- Pair them with a cup of tea or coffee for an afternoon delight.
FAQs
- Can I use other types of jam?
- Yes, you can substitute apricot jam with any other jam of your choice for a different flavor.
- Can I freeze the snowballs?
- Yes, you can freeze the snowballs before dipping them in the syrup. Thaw them completely before proceeding with the syrup and coconut coating.
- How do I prevent the snowballs from becoming soggy?
- Ensure that the snowballs are completely cooled before dipping them in the syrup. Also, let the syrup cool slightly before dipping to avoid excessive absorption.
Preparation and Cooking Time
- Preparation Time: 30 minutes
- Cooking Time: 15-20 minutes
- Total Time: Approximately 50 minutes
Enjoy making and sharing these delicious, fluffy snowballs!
Recipe Card
Snowballs Recipe
For the Snowballs:
- – 9 cups all-purpose flour
- – 3 cups sugar
- – 12 teaspoons baking powder
- – 6 eggs
- – 3 cups milk
- – 3 cups vegetable/cooking oil
- – 3 teaspoons vanilla essence
For the Syrup:
- – 2 cups warm water
- – 2 tablespoons apricot jam
- – 3 tablespoons red or pink food coloring
- – 1 tablespoon caster sugar or icing sugar
- – Desiccated coconut (for rolling)
Prepare the Batter:
- – In a large mixing bowl, beat the sugar, vegetable oil, and eggs together until light and fluffy.
- – Add the vanilla essence, then gradually mix in the flour and milk until well combined.
Bake the Snowballs:
- – Preheat your oven to 180°C (350°F).
- – Grease a cupcake pan and fill each pocket with the batter.
- – Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- – Allow the snowballs to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Prepare the Syrup:
- – In a saucepan, boil the warm water and apricot jam over medium heat until well combined.
- – Add the red or pink food coloring until you achieve your desired color intensity.
- – Remove from heat and set aside to cool.
Assemble the Snowballs:
- – Once the snowballs are completely cooled, dip each one into the syrup, ensuring they are well-coated.
- – Roll the syrup-coated snowballs in desiccated coconut until fully covered.
- – Place them on a wire rack to set.