Golf Ball Cupcakes

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  • 30 min prep
  • 1 hr 40 min total
  • 24 servings

Golf Ball Cupcakes Recipe

Ingredients

  • 4 oz. (1/2 of 8-oz. pkg.) brick cream cheese, softened
  • 18 OREO Cookies, finely crushed (about 1-1/2 cups)
  • 1/2 cup white nonpareils
  • 1-1/2 pkg. (4 oz. each) white baking chocolate (6 oz.), melted
  • 1 pkg. (7 oz.) flaked coconut
  • 5 drops green food coloring
  • 1 container (16 oz.) ready-to-spread vanilla frosting
  • 2 doz. baked cupcakes, cooled

Instructions

  • Mix  cream cheese and cookie crumbs until blended; shape into 24 (1-inch) balls. Freeze 10 min.
  • Pour  nonpareils into shallow dish. Dip cookie balls in melted chocolate, turning to evenly coat each ball; gently shake off excess chocolate. (Return balls to freezer if they become too soft to dip easily.) Roll balls, 1 at a time, in nonpareils until evenly coated; place in single layer in shallow waxed paper-lined pan. Refrigerate 1 hour or until firm.
  • Place  coconut in large resealable plastic bag. Add food coloring; seal bag. Shake bag to evenly tint coconut.
  • Spread  frosting onto cupcakes; top with coconut "grass" and cookie ball "golf balls."

Recipe Tips

Size-WiseThese cupcakes are a delicious treat to enjoy on a special occasion.

Special ExtraFor the avid golfer, insert a clean golf tee into top of each coconut-covered cupcake. Top with "golf balls." Remove tees before eating cupcakes.

How to StoreStore in tightly covered container in refrigerator.

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Nutrition Information

24 servings

Nutrition per serving:

  • Calories 310 
  • Total fat 13 g
  • Saturated fat 6 g
  • Cholesterol 5 mg
  • Sodium 270 mg
  • Carbohydrate 47 g
  • Dietary fiber 1 g
  • Sugars 36 g
  • Protein 2 g
  • Vitamin A 0 %DV
  • Vitamin C 0 %DV
  • Calcium 6 %DV
  • Iron 50 %DV

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