gluten free vegan hostess cupcakes
 
 
AUTHOR:
RECIPE TYPE: cupcakes
SERVES: 15
INGREDIENTS
chocolate cupcakes
  • 1 1/2 cups Sarah's gluten free flour blend
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup unsweetened almond milk or oat milk
  • 1/2 cup water
  • 1 tablespoon vinegar
  • 1 cup cane sugar
  • 1/4 cup brown sugar
  • 1/3 cup avocado oil or grape seed oil
  • 1 teaspoon pure vanilla extract
cream filling
  • 1/2 cup non-hydrogenated shortening
  • 2 1/2 cups powdered sugar
  • 2-3 tablespoons almond milk or oat milk
  • 1/2 teaspoon pure vanilla extract
chocolate ganache
  • 1 cup dairy free chocolate chips {such as Enjoy Life}
  • 3 tablespoons almond milk or oat milk
icing
  • reserved 1/4 cup cream filling
  • 1 teaspoon almond milk or oat milk
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Line cupcake pans with paper cupcake liners.
  2. Sift together flour blend, cocoa powder, baking powder, baking soda and salt. Set aside.
  3. In large mixing bowl, stir together almond milk, water and vinegar. Add sugar, brown sugar, oil, and vanilla extract. Slowly whisk in flour mixture. Beat for 1 minute.
  4. Pour batter into prepared cupcake pans. Bake for 17-19 minutes, or until toothpick inserted in center comes out clean. Place on cooling rack to cool completely.
  5. To make cream filling, beat shortening for 1 minute in large bowl of standing mixer. Add powdered sugar, almond milk and vanilla. Beat 2 minutes, until light and fluffy.
  6. Place cream filling in large piping bag with round tip, reserving about 1/4 cup.
  7. To fill cupcakes, use small knife to cut out 1-inch cone shape in center of cupcake. Using pastry bag, pipe cream filling into cupcake. Smooth tops by scraping off excess filling.
  8. Make chocolate ganache by placing chocolate chips and almond milk in microwave safe bowl. Microwave 30 seconds. Stir until chocolate is melted and smooth. Let cool 5 minutes.
  9. Invert cupcakes and dip tops into ganache. Repeat with remaining cupcakes. Place on cooling rack to let glaze set.
  10. To make icing, blend together reserved 1/4 cup filling and almond milk. Place in piping bag with small round tip.
  11. Once ganache is set, pipe swirl design across top of each cupcake. Store cupcakes in airtight container.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2016/01/gluten-free-vegan-hostess-cupcakes.html