Desserts

Golf Ball Cupcakes

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photo by:kraft

time

prep:

30 min

total:

1 hr 40 min

servings

total:

24 servings

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What You Need

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

OREO Cookies, finely crushed (about 1-1/2 cups)

1/2

cup white nonpareils

1-1/2

pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces, melted

pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut

drops green food coloring

container (16 oz.) ready-to-spread vanilla frosting

doz. baked cupcakes, cooled

Make It

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."