Snowball Cupcakes

A scoop of sugar coated frosting makes this a definite kid pleaser!
1 pkg white cake mix
1 1/2 c plus 2 T sugar
2 T light corn syrup
2/3 c water
6 oz egg whites (apprx. 5 eggs)
Fine sugar for sprinkling
  1. Cupcakes: Make according to package directions and let cool completely
  2. Frosting: Heat 1 1/2 c sugar, the corn syrup and water in a small saucepan over medium high heat. Wash down the sides of the pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until a candy thermometer reaches 235 degrees.
  3. Meanwhile, put egg whites into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Gradually add remaining 2 T sugar. Reduce speed to medium-low. Add the hot syrup in a slow, steady stream down sides of bowl. Raise speed to medium-high; beat until stiff peaks form and frosting is smooth and cool, about 7 minutes.
  4. Assemble the cupcakes: Spread a thin layer of frosting on each cupcake. Using a 2 1/2" ice cream scoop dipped in hot water, place a smooth mound of frosting on top of each cupcake. If you do not have a scoop you can mound and smooth with a knife dipped in hot water. Sprinkle each cupcake with fine sugar. Let stand until frosting is set, about 3 hours. These can be made the day before and stored at room temperature in an airtight container.