These festive, paleo-friendly desserts are easy to grab and go before or after holiday dinner.

Yield 12 Snowballs
Prep Time 2 Hours
Total Time 4 Hours



Directions

Cake

Heat oven to 350ºF.

In a large bowl or stand mixer, beat all cake ingredients together until smooth. Spoon into a nonstick, 12-cup muffin tin, which has been sprayed with nonstick cooking spray.

Bake for 18-20 minutes, or just until cupcakes are set in the center. Cool for 5-10 minutes before removing from muffin tin.

Transfer to a cooling rack and allow to cool completely.

Once cupcakes are cooled, flip them over so the bottom of each cupcake is facing up. With a small cookie scoop, remove a small amount of cake from the center of each.

Cream Filling

Whip cream until peaks form. Add honey, beating just until well combined.

In a small bowl, whisk together gelatin and water. Once gelatin is dissolved, add to whipped cream, mixing until well combined. This will keep the filling stabilized.

Spoon a small amount of cream into the center of each cupcake. Refrigerate until ready to top with marshmallow topping.

Marshmallow Topping

In a stand mixer or large bowl, whisk together ½ cup cold water and gelatin. Allow to sit and soften.

In a medium saucepan, whisk together ½ cup cold water, honey and salt. Heat over medium-high heat, stirring constantly, until mixture reaches 245ºF (soft ball) on a candy thermometer.

Slowly drizzle mixture down the side of the mixing bowl, beating on high speed, until all of the honey mixture is incorporated with the gelatin mixture. Continue beating until light, soft and fluffy.

Working quickly, spoon marshmallow mixture over filled cupcakes. Dip in coconut to coat.

Allow marshmallow topping to set for 1-2 hours before serving.