#pinkfrosting

Delight your taste buds with these spiced ginger cookies topped with a sweet pink frosting. Perfect for special occasions or any time you crave a delightful treat.

Ingredients: 2 cups all-purpose flour. 1 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1 teaspoon baking soda. 3/4 cup unsalted butter, softened. 1 cup granulated sugar. 1 egg. 1/4 cup molasses. 1 teaspoon vanilla extract. For Frosting:. 2 cups powdered sugar. 2 tablespoons milk. 1/2 teaspoon vanilla extract. Pink food coloring.

Instructions: Preheat the oven to 350F 175C. Line baking sheets with parchment paper. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, salt, and baking soda. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, then stir in the molasses and vanilla extract. Gradually blend the dry ingredients into the wet ingredients until just combined. Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Bake for 8 to 10 minutes, or until the edges are set. The cookies will firm up as they cool. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. For the frosting, in a medium bowl, mix powdered sugar, milk, and vanilla extract until smooth and well combined. Add a few drops of pink food coloring and mix until the desired shade is reached. Once the cookies are completely cooled, spread or pipe the pink frosting onto each cookie. Let the frosting set before serving or storing the cookies. Enjoy your delicious ginger cookies with pink frosting!

Prep Time: 20 minutes

Cook Time: 10 minutes

Snoball cupcakes are a fun new take on the old snack cake. As the famous snack, these chocolate cupcakes are filled with a sweet and fruity coconut, marshmallow, and raspberry mixture. They are then topped with pink frosting and shredded coconut. They're a fun treat for any event!

Ingredients: 1 box of chocolate cake mix. 3 eggs. 1/2 cup vegetable oil. 1 cup water. 1 teaspoon vanilla extract. 1/2 cup sweetened shredded coconut. 1/2 cup marshmallow fluff. 1/2 cup raspberry jam. 1 1/2 cups powdered sugar. 1/4 cup unsalted butter. 1/4 cup milk. 1 teaspoon vanilla extract. Pink food coloring. Shredded coconut for topping.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a cupcake tin. Mix the eggs, vegetable oil, water, chocolate cake mix, and 1 teaspoon of vanilla extract in a bowl. Mix everything together well. Use two thirds of the batter to fill up each cupcake liner. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the cupcakes cool all the way down. Get the filling ready while the cupcakes cool. Put the sweetened shredded coconut, marshmallow fluff, and raspberry jam in a small bowl and mix them together. Make a small hole in the middle of each cupcake with a knife or a cupcake corer. Put the coconut, marshmallow, and raspberry filling into the hole. Butter, milk, and 1 teaspoon of vanilla extract should all be mixed together until smooth in a different bowl. This is how you make the frosting. To get the shade of pink you want, add pink food coloring. Put the pink frosting on top of the filled cupcakes and then sprinkle shredded coconut on top to make them look like snoballs. Serve your tasty Snoball Cupcakes and enjoy them!

Prep Time: 20 minutes

Cook Time: 20 minutes