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