The Oscars are on tonight, and that means the last of the 12 Days of Oscar over here. Today’s film is only nominated for one Oscar, and many agree that it should have been nominated for more. Saving Mr. Banks is nominated for Best Original Score. If you haven’t seen it- and you really should- Saving Mr. Banks tells the story of Walt Disney’s pursuit of the film rights to Mary Poppins. Mary Poppins author P.L. Travers (Emma Thompson) is reluctant to let Walt Disney (Tom Hanks) turn her book into a film and in the course of her negotiations with Disney, we learn about her childhood as well.
During what becomes a series of meetings, Walt Disney’s secretary routinely wheels carts of food into the meeting rooms. Travers objects nearly every time that this is too much food, and at one point tells Dolly (Melanie Paxson) to turn the cart full of food right back around and to not leave it in the room. More than once we see plates full of doughnuts and other sweets:
Yes, those are Hostess Sno-Balls on that tray. Chocolate cupcakes with a cream filling covered in marshmallow and rolled in pink coconut- it doesn’t get much more “spoonful of sugar” than this. Sitting in the theater watching this movie, I knew this was the perfect excuse to make my own Sno Balls at home. They are more time consuming that I previously thought, definitely more of a kitchen marathon than a sprint, but they are well worth it.
for the cupcakes:
- 2 oz. unsalted butter
- 5 oz. sugar
- 1/4 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 egg
- 3 oz. all-purpose flour, sifted
- 1 oz. cocoa powder, sifted
- 5 oz. buttermilk
- 1 tsp. vanilla extract
for the marshmallow coating:
- 1/2 oz. gelatin
- 10 oz. water, divided
- 7 oz. corn syrup
- 18 oz. sugar
- 1/2 tsp. salt
- 1 tsp. vanilla extract
for cream filling:
- 6 oz. heavy whipping cream
for coconut topping:
- 8 oz. unsweetened coconut flakes
- red food coloring
Heat the oven to 350 degrees.
Lightly grease a cupcake pan and set it aside.
Cream together the butter, sugar, salt, baking soda and baking powder for 3 minutes in the bowl of a stand mixer fitted with a paddle attachment.
Add the egg and mix for 1 minute until fully incorporated.
With the mixer on low speed, add in the flour all at once, then add the cocoa powder.
Drizzle in the buttermilk and vanilla.
Continue mixing just until combined.
Divide the batter evenly among the 12 cavities of the prepared pan.
Bake for 12 minutes.
Cool for at least 2 hours before filling and frosting.
Make the marshmallow coating and filling by combining the gelatin with 5 oz. of the water in a small bowl or the bowl of a stand mixer fitted with the paddle attachment. Stir with a fork to ensure there are no lumps of gelatin, then set aside.
In a medium pot, combine the remaining water, corn syrup, and sugar over medium heat.
Stir gently with a spatula to make sure the sugar dissolves.
Cook until the mixture reaches 240 degrees on a candy thermometer, then shut off the heat and let the mixture cool to 210 degrees.
Once the mixture has cooled to 210 degrees add the sugar syrup to the gelatin mixture and whip on low speed until the gelatin has fully dissolved.
Increase the speed to medium high and whip until light, fluffy, and tripled in bulk.
With the mixer running, add in the salt and vanilla.
Using a spatula, transfer all but 4 oz. of the mixture to a pastry bag and set aside.
Return the remaining 4 oz. of fluff to the mixer and set to low speed.
Add the cream all at once and continue mixing for another minute. The fluff and cream will have a broken appearance.
Increase the speed to medium and continue whipping until they gradually become homogeneous, then increase the speed to medium high and beat the mixture until stiff.
Transfer the mixture to a piping bag fitted with a large star tip and refrigerate until needed.
Release the cupcakes from the pan and place them upside-down on a parchment paper lined baking pan.
Use a paring knife to poke a small hole in the bottom of each cupcake.
Using the piping bag filled with the whipped cream mixture, insert the star tip about 1″ into the cupcake and pipe one good squeeze (about 3/4 oz.) of filling into each cupcake.
Take the bag of marshmallow fluff and hold it directly above a cupcake.
Pipe a generous amount of marshmallow onto the top of the cupcake so that it flows down the sides of the cupcake and encases it.
Repeat until all cupcakes are covered in marshmallow.
Tint the coconut by putting the coconut into the work bowl of a food processor.
Add a few drops of red food coloring and process the mixture for 30 seconds, check for color and add more food coloring if necessary, then process for another 30 seconds.
Coat each cupcake generously with coconut and let sit for 1 hour.
Use a paring knife or round cookie cutter to trim away any excess marshmallow from around the bottom of the sno ball.
Roll the newly exposed edge of the sno ball in the pink coconut.
Source: Serious Eats