Coconut snowballs

1. Preheat the oven to 180c (350f) Gas 4.

2. Cream together the butter and sugar until pale and light. Gradually add the beaten eggs, mixing well between each addition and scraping down the bowl from time to time with a rubber spatula. Add the vanilla and mix again.

3. Sift together the flour, baking powder, bicarbonate of soda and salt. Stir in the desiccated coconut. Gradually add to the egg mixture in alternate batches with the buttermilk. Divide the mixture between the paper cases, filling them two-thirds full.

4. Bake on the middle shelf of the preheated oven for about 20 minutes, or until golden, well risen and a skewer inserted into the middle of the cakes comes out clean. Remove from the oven and leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

5. For the frosting, put all the frosting ingredients in a heatproof bowl set over a pan of simmering water. Whisk slowly until the sugar has dissolved and the mixture is foamy. Continue cooking until the mixture reaches at least 60c (140f) on a sugar thermometer. Immediately pour the frosting into the bowl of a free standing mixer fitted with the whisk attachment (or use an electric whisk and mixing bowl) and beat on a medium speed until it will stand in stiff, glossy peaks - this will take about 3 minutes. Use immediately.

6. Fill the piping bag with the Marshmallow Frosting and pipe generous swirls onto each cold cupcake. Dredge with lots of desiccated coconut.