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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.
Print Recipe
Prep Time 1 hour
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

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
Keyword carob, cream filling, gluten free, healthy desserts, hostess cupcake