SNOWBALLS: Retro Ad with Recipe for National Cupcake Day!

So a Blizzard is hitting the Northeast. It may be too early to get out there and start making snowballs, but this Retro Ad & Recipe for Snowballs is great for today and for Christmas. The Swift'ning Ad calls these cupcakes, but I grew up calling them Snowballs. I think they're perfect for today's food holiday: National Cupcake Day! Because Swift'ning is no longer being made, I've added a recipe from Betty Crocker for Snowball Cupcakes. Be creative. 

Swiftn'ing, by the way, was a lard-based product, developed by Swift & Company during the 1940s. It was marketed as an all purpose shortening and contained a mixture of both animal and vegetable fats.

Scroll down for a more 2022 recipe for Snowballs that don't use Swift'ning.

 

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From Betty Crocker: 

SNOWBALL CUPCAKES

Cupcakes 

1 box (15.25 oz) Betty Crocker™ Super Moist™ Devil's Food Cake Mix 

2/3 cup water 

1/3 cup vegetable oil 

1/2 cup sour cream 

2 eggs 

1 package (3 oz) cream cheese, cut into 24 cubes 

Frosting 

1/2 cup sugar 

2 tablespoons water 

2 egg whites 

1 jar (7 oz) marshmallow creme 

1 teaspoon vanilla 

2 cups coconut 

Directions

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil, sour cream and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. 

Spoon batter into muffin cups. Place 1 cube cream cheese in center of each cupcake; press down into batter almost to center (top of cream cheese will still show). 

Bake 21 to 27 minutes or until toothpick inserted near center of cupcake comes out clean (test between cream cheese and edge). Remove cupcakes from pan to cooling racks. Cool completely, about 30 minutes. 

In 2-quart stainless steel or other non-coated saucepan, mix sugar, water and egg whites. Cook over low heat, beating continuously with electric hand mixer at high speed until soft peaks form, about 4 minutes. Add marshmallow creme; beat until stiff peaks form. Remove saucepan from heat. Beat in vanilla. 5 Spread frosting evenly over cupcakes; sprinkle each with generous tablespoonful coconut. Store loosely covered in refrigerator.