These cupcakes are so good! It has several steps and seems like a lot, but if you are looking for a little bit of a fancy dessert- this is it! They invoke all of the memories of childhood opening a fresh package of snowballs without the guilt of eating a bunch of things that upset your allergies.
What you’ll need:
- 8 tbs butter substitute
- 2 cups sugar
- 3 eggs worth of egg substitute
- 1 tsp vanilla extract
- 2 cups gluten free baking flour
- 2 tsp baking soda
- 3/4 tsp salt
- 1/3 cup cocoa powder
- 1 1/2 cups unsweetened rice milk
- 2 tablespoons gelatin
- 1 cup water
- 2 cups of sugar
- ½ cup powdered sugar
- ¼ tsp salt
- 1 tsp vanilla extract
- 4 cups of sweetened shredded coconut
- Food coloring (optional)
Process:
(1) Using a stand mixer or hand mixer cream together butter substitute and sugar
(2) add in egg substitute and vanilla extract.
(3) in a separate bowl, mix together flour substitute, baking soda, salt, and cocoa powder.
(4) with mixer running, add half of the flour mixture to the creamed butter.
(5) add in unsweetened rice milk.
(6) add in the other half of the flour mixture.
(7) beat until well blended.
(8) spoon into cupcake pan and cook in a 350 degree oven for 15 minutes.
(9) Hollow out a cone in the middle of the cupcakes with a knife once cool.
(10) Mix gelatin into ½ cup cold water and set aside until it gels
(11) Dissolve sugar into ½ cup of water
(12) Add in gelatin and bring to a boil.
(13) Once it is almost boiling over the pan, transfer it to a stand mixer.
(14) Stir in salt and vanilla
(15) Stir in mixer on low until it is combined and then stir on high until it is the consistency of marshmallow fluff
(16) Put half of the marshmallow fluff into a piping bag and pipe into the hollowed out cone in the middle of the cupcakes.
(17) Optional: dye the coconut shreds desired color
(18) Using your hands, cover the cupcake with marshmallow fluff.
(19) Dip in coconut
Enjoy!!
to view the recipe video for this dish, click here:
Gluten Free Dairy Free Snowball Cupcakes
these have all the same tastes that you remember from childhood without the dairy or gluten to make you sick
Ingredients
- 8 tbsp butter substitute
- 2 cups sugar
- 3 eggs worth of egg substitute reconstitute first if using powder
- 1 tsp vanilla extract
- 2 cups gluten free baking flour
- 2 tsp baking soda
- 3/4 tsp salt
- 1/3 cup cocoa powder
- 1 1/2 cups unsweetened rice milk
- 2 tbsp gelatin
- 1 cup water
- 2 cups sugar
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 4 cups sweetened shredded coconut
- pink food coloring optional
Instructions
-
Using a stand mixer or hand mixer cream together butter substitute and sugar
-
add in egg substitute and vanilla extract
-
in a separate bowl, mix together flour substitute, baking soda, salt, and cocoa powder
-
with mixer running, add half of the flour mixture to the creamed butter
-
add in unsweetened rice milk
-
add in the other half of the flour mixture
-
beat until well blended
-
spoon into cupcake pan and cook in a 350F oven for 15 minutes
-
hollow out a cone in the middle of the cupcakes with a knife once cool
-
mix gelatin into 1/2 cup cold water and set aside until it gels
-
dissolve sugar into 1/2 cup of water
-
add in gelatin and bring to a boil
-
once it is almost boiling over the pan, transfer it to a stand mixer
-
stir in salt and vanilla
-
stir in mixer on low until it is combined and then stir on high until it is the consistency of marshmallow fluff
-
put half of the marshmallow fluff into a piping bag and pipe into the hollowed out cone in the middle of the cupcakes
-
optional: dye the coconut shreds desired color
-
using your hands, cover the cupcake with marshmallow fluff
-
dip in coconut
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