Friday 12 April 2013

Gluten Free Hostess Cupcakes

Whether you've been missing Hostess since they went bankrupt or since you've gone gluten free, you're sure to love this new and improved GF version.

And don't tell the folks over at Yammie's Noshery, but I actually made theirs gluten free too. They'll never know the difference.

Hostess Cupcake Copycat

For the Cupcakes:
2 cups all-purpose gluten free flour mix
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup dark cocoa powder (I used Hershey's Special Dark)
1 3/4 cup granulated sugar
1/2 cup soft butter (or lard, my sister swears it makes it way more moist)
1/3 cup vegetable oil
1 teaspoon vanilla
1 cup coconut milk (or your favorite non-dairy milk)
1/2 cup brewed, cooled coffee or water
4 large eggs

Preheat oven to 350ºF. Line muffin tin with cupcake liners. Sift together the flour, baking powder, baking soda, salt, cocoa, and sugar. Add the butter or lard and mix for about a minute. Add the oil and continue mixing until the mixture looks like wet sand. Combine the milk, coffee or water, and vanilla and add all at once. Beat for about 30 seconds. Add the eggs, one at a time, beating well between additions. Fill tins 1/2 full. Bake about 15 minutes or until toothpick comes out clean. Makes about 2 1/2 dozen (I think).

For the Filling:
1/2 cup shortening
1/2 cup butter (or use a whole cup of shortening if you want it to be dairy free)
6  cups powdered sugar
3/4 cup coconut milk

Beat together the butter and shortening until smooth. Alternately add powdered sugar and coconut milk. Beat until fluffy.

For the Chocolate Glaze:
1/2 cup butter (or non-dairy butter or shortening)
1/4 cup coconut milk
1 tablespoon light corn syrup
2 teaspoons vanilla
1/2 cup chocolate chips
3 cups powdered sugar

Melt together the butter, milk, corn syrup, and vanilla in a small saucepan. Remove from heat and add chocolate chips. Stir until melted. Stir in the powdered sugar a little at a time and mix until smooth.

Assembly: Cool cupcakes completely. Pipe the filling into the cupcakes with a long skinny cake tip (mine is a Wilton 230). Fill just until the top looks like it's about to crack. Peel off the cupcake liners and dip each cupcake into the glaze. Pipe the a swirl of the filling onto each cupcake using the same tip.
(Cupcakes based on King Arthur Flour)

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