COPYCAT GLUTEN FREE & SUGAR FREE HOSTESS CUPCAKE
Each bite is a perfect balance of sweetness and depth, reminiscent of the classic treat we all know and love.
Ingredients
MISSY J'S CLASSIC CAROB CUPCAKES
- 2 cups Outrageous Gluten Free Flour
- 1 ¾ cups Coconut Sugar
- 3/4 cup Missy J's Carob Powder (or cacao powder)
- 2 tsp Baking Powder
- 1 1/2 tsp Baking Soda
- 1 tsp Salt
- 1 cup Almond or Flax Milk
- 1 tbsp Apple Cider Vinegar
- ½ cup Melted Coconut Oil
- ⅔ cup Unsweetened Applesauce
- 1 tbsp Vanilla Extract
- ¼ cup Boiling water
CREAM FILLING:
- 1 13 oz can Heavy Whipping Cream or the thick part of the coconut cream can
- 1 tbsp Allulose of Allulose/Monk fruit combination
GANACHE
- 1 cup Missy J’s Carob Chips. Regular or Unsweetened. (Or unsweetened chocolate chips)
- 2 cups Heavy whipping cream or the thick part of the coconut cream can
ROYAL ICING
- 1 cup Powdered Allulose
- 1 1/2 cup Aquafaba
- Pinch Cream of tartar
Instructions
MISSY J'S CLASSIC CAROB CUPCAKES INSTRUCTIONS
- Preheat oven to 350 degrees. Line and/or grease muffin tins or two 9" cake pans.
- Mix 1 tbsp. vinegar to almond milk. Set aside to curdle.
- Mix flour, coconut sugar, carob powder, baking powder, baking soda and salt on low in a bowl or standing mixer.
- Add oil, applesauce, vanilla and almond milk/vinegar mixture.
- Carefully add boiling water until well combined.
- Divide batter into muffin tins.
- Bake on the middle rack for 17-20 minutes for cupcakes. 25-28 minutes for cake or until a toothpick inserted in the center of the pan comes out clean.
- Let cool. Hollow out about one inch hole in the center of each cupcake. Note: Leave some cupcake on the bottom to hold the filling. Do not pierce all the way thru.
CREAM FILLING INSTRUCTIONS
- Freeze bowl and beaters for 15 minutes.
- Whip coconut cream on medium-high until fluffy, 1–2 minutes.
- Gradually add powdered allulose and vanilla whipping to stiff peaks.
- Pipe dollops of cream filling into the cupcake holes.
- Use immediately or refrigerate up to 4 days; re-whip if separated.
GANACHE INSTRUCTIONS
- In a saucepan, heat 2 cups of heavy whipping cream or coconut cream until it just begins to simmer.
- Remove from heat and add 1 cup of Missy J's Carob Chips.
- Let stand for 5 minutes to allow the chips to soften.
- Whisk the mixture until smooth and glossy.
- Coat the tops of each cupcake with a thin layer of ganache. Let cool
ROYAL ICING INSTRUCTIONS
- In a medium bowl, sift 1 cup of powdered allulose/monkfruit blend to remove any lumps.
- Add aquafaba and cream of tartar.
- Whisk the mixture until smooth. If it's too thick, add aquafaba, 1 teaspoon at a time.
- Beat on medium speed for 5–6 minutes until glossy and smooth.
- Transfer the icing to a piping bag or squeeze bottle for easy application.
- Use immediately to decorate your cupcakes with the classic Hostess swirl.
CUPCAKE ASSEMBLY INSTRUCTIONS:
- Pipe cream filling into each cupcake.
- Top with ganache and let harden.
- Add Classic Hostess cupcake swirl on top