Sno Balls
Like bubble-gum ice cream, Sno Balls were one of those grocery-store items I coveted as a very young girl. All I knew was that they looked like Barbie food and that was precisely what I wanted and needed. And then I tried one. Absolutely awful. Like, terrible. I wondered how something so pretty could taste so wretched. And then, when it came time to write this book, I decided, No, something so adorable need not be so incredibly foul-tasting. So I reworked them. In the process, I stumbled on a new bakery favorite. What’s more, you get two recipes in the process of making a batch of these; head over to the recipe for Bread Pudding (page 102) and see just one idea for what you can do with the unused part of a cupcake.
Recipe information
Yield
makes 12
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Line a muffin tin with cupcake liners and set aside.
Step 2
In a small bowl, combine the coconut and red food coloring and toss with your hands until the flakes are uniformly pink. Add a touch more food coloring if you want to make them brighter pink. Set aside.
Step 3
In a medium bowl, whisk together the flours, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the agave nectar, coconut oil, applesauce, vanilla, and lemon extract and mix with a rubber spatula until the batter is smooth. Add the hot water and mix until fully incorporated.
Step 4
Using a 1/2-cup measure, divide the batter among the baking cups. 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. Let stand in the tin for 30 minutes.
Step 5
Remove the liner from each cupcake. Cut the bottom third of the cupcake away and set it aside for another use. Using a spoon, hollow out the inside of the remaining section of the cupcakes and fill each with 1 tablespoon Ricemellow Crème. Spread an additional 2 tablespoons crème on the top of each snowball and roll in the pink coconut.
