With a barbecue tomorrow I was thinking of what kind of treats to bring. I knew that there would be amazing goodies; however, not sure about the Paleo or gluten free varieties. So in search of something unique that I haven’t made before I began looking on the internet machine and was thinking something like a hostess sounded good…. What did I come across, a recipe for Hostess cupcakes!
So I took the recipe and am making it as gluten free/paleo as possible! Here is the variety I have so far:
Chocolate Cupcake Base:
2 c honey (or sugar, or agave)
1-3/4 cup almond flour blend
3/4 c dark coco powder
1-1/2 tsp baking powder (I use bobs red mill Gluten Free kind)
1-1/2 tsp baking soda (again Bobs red mill)
1 tsp. salt
1 cup almond milk
1/2 cup coconut oil
2 tsp vanilla
1 cup hot coffee
preheat oven to 325, stir together the dry ingredients then slowly add the eggs, milk, honey, vanilla, and coconut oil. Mix well. Then add the hot coffee, the mix will be thin.
Pour 1/4th cup into cupcake liners, and bake for 22 minutes. Then cool completely!
While the cupcakes are cooling then you want to make your cream filling!
Ingredients for the cream filling:
- 8 tablespoons Butter, softened
- 1 cup Marshmallow fluff (See recipe below)
- 1 1/2 teaspoons Vanilla Extract
- 1 1/2 cups Powdered Sugar, sift after measuring
Marshmallow fluff recipe:
I am cutting the recipe into 1/4 total to make the right amount.
In the bowl of a stand mixer fitted with the whisk attachment, whip butter on medium speed until light and fluffy — about 1 minute. Add Fluff to butter and beat for 1 minute or until well combined. Add vanilla extract. With mixer on low speed, add powdered sugar; once the powdered sugar is incorporated, increase speed to medium, and beat for 1 additional minute.
Transfer filling to a pastry bag fitted with a round pastry tip. Pipe filling into cupcake cores until level with the top of the cake. Transfer filled cupcakes to the fridge. Once filling is firmed up a bit (about 30 minutes – 1 hour), gently pat down any peaks in the filling with your finger (it shouldn’t stick to you — if it does, they need to be chilled longer). They are now ready for the ganache.
Now for a little chocolate ganache
1 cup heavy cream
8 ounces dark chocolate
heat the cream on the stove until bubbling then pour over chocolate in a heat resistant bowl. Let sit for a minute, then stir until well blended. Use a spoon and spread over tops of cupcakes.
Let cool in the fridge for 30 minutes.
Heat a pot of water to boiling then put white chocolate chips in a bowl and sit over bowling water, add a couple tablespoons of milk and continue to stir. Remove from heat when 75% of the white chocolate has melted, then stir until creamy. Add to frosting bag with small tip, and pipe decoration onto cupcakes. I wrote ‘kakes’ but feel free to be creative, traditional would be 7 small swirls connected.