Sno Balls

  1. Preheat the oven to 325F.
  2. Line a muffin tin with cupcake liners and set aside.
  3. In a small bowl, combine the coconut and red food coloring and toss with your hands until the flakes are uniformly pink.
  4. Add a touch more food coloring if you want to make them brighter pink.
  5. Set aside.
  6. In a medium bowl, whisk together the flours, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt.
  7. Add the agave nectar, coconut oil, applesauce, vanilla, and lemon extract and mix with a rubber spatula until the batter is smooth.
  8. Add the hot water and mix until fully incorporated.
  9. Using a 1/2-cup measure, divide the batter among the baking cups.
  10. Bake for 14 minutes, rotate, and bake until the cupcakes are lightly golden on the outside and a toothpick inserted in the center comes out clean, about 14 minutes more.
  11. Let stand in the tin for 30 minutes.
  12. Remove the liner from each cupcake.
  13. Cut the bottom third of the cupcake away and set it aside for another use.
  14. Using a spoon, hollow out the inside of the remaining section of the cupcakes and fill each with 1 tablespoon Ricemellow Creme.
  15. Spread an additional 2 tablespoons creme on the top of each snowball and roll in the pink coconut.

unsweetened coconut, natural red food coloring, white, sorghum flour, potato starch, arrowroot, baking powder, baking soda, xanthan gum, salt, nectar, coconut oil, unsweetened applesauce, vanilla, lemon, water, ricemellow creme

Taken from www.epicurious.com/recipes/food/views/sno-balls-378090 (may not work)

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