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Grease 10 of the cups in two extra large muffing tins.
Make batter as directed in the basic cake recipe. Fold 1 1/2 cups of coconut into the batter. Fill the cups 3/4 full and bake at 350 degrees for 18-20 minutes, until a toothpick inserted into the center comes out clean. Cool in tins on rack for 5 minutes. Then turn out onto racks to cool completely.
Combine the butter, cream cheese, vanilla and sugar in a large bowl and beat well with an electric mixer until smooth and spreadable. Add a drop of red or rose-pink food coloring and bleand well to make a light pink frosting.
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To make snowballs-
Once cupcakes are cool, freeze them (in batches, if necessary) on a parchment or wax paper lined tray for 20 minutes. This will make them easier to frost.
When you're ready to frost, remove the cupcakes from the freezer and spread a thick, even layer of frosting all over them. Then, freeze them on the parchment lined tray for at least 30 minutes and up to a day.
Remove and spread a second, thick, even layer of frosting over the cupcakes. Sprinkle generously with coconut (approx. 1/4 cup).
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