Grain Free Hostess Cupcake Copycats (Gluten Free, Dairy Free, Paleo-Friendly)

grain free hostess cupcake copycats

I asked on my Facebook page the other day what things people miss eating that they would like a “cleaner” version of. One of the first responses was Hostess Cupcakes. Here’s the ingredient list from standard Hostess Cupcakes:

Sugar, Water, Enriched Bleached Wheat Flour [Flour, Reduced Iron, B Vitamins (Niacin, Thiamine Mononitrate (B1), Riboflavin (B2), Folic Acid)], Vegetable and/orAnimal Shortening [Partially Hydrogenated Vegetable Oil (Soybean, Cottonseed and/or Canola), Beef Fat, Palm Oil], Corn Syrup, Egg Whites, High Fructose Corn Syrup, Whole Eggs. Contains 2% or Less of: Modified Corn Starch, Soybean Oil, Cocoa, Cocoa Processed with Alkali, Soy Lecithin, Salt, Chocolate Liquor, Calcium Carbonate, Calcium Sulfate, Locust Bean Gum, Dextrose, Sodium Phosphate, Leavenings (Sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate),Corn Flour, Sodium Lauryl Sulfate, Nonfat Milk, Sweet Dairy Whey, Soy Protein Isolate, Soy Flour, Calcium and Sodium Caseinate, Sodium Stearate, Cornstarch,Glucose, Guar Gum, Cellulose Gum, Mono and Diglycerides, Polysorbate 60, Sodium Stearoyl Lactylate, Agar, Gelatin, Fumaric Acid, Natural and Artificial Flavors (Contain: Caramel Color, Butter), Sorbic Acid and Potassium Sorbate (to Retain Freshness), FD&C Yellow 5 and 6, Red 40.

Yikes! With GMO ingredients, food dyes (why?!?!) and a bunch of words I can’t even pronounce, a project was in order.

So, I went to work in the kitchen.

Friends, you won’t be disappointed in these Grain Free Hostess Cupcake Copycats!

grain free hostess cupcakes

Grain Free Hostess Cupcakes (Gluten Free, Paleo-Friendly)
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 cupcakes
Ingredients
Instructions
  1. Preheat oven to 325 degrees and line muffin tin with liners.
  2. Combine dry ingredients in medium bowl and set aside.
  3. Whisk eggs, melted coconut oil, vanilla and honey or syrup together and pour into dry ingredients.
  4. Stir until combined and pour into muffin liners.
  5. Bake for about 18-20 minutes, until toothpick inserted comes out clean.
  6. Remove from oven and allow to cool completely.
  7. Make the filling:
  8. Beat together the filling ingredients until well combined.
  9. Fill a pastry bag with the filling.
  10. Put into top of the cupcake and squeeze some filling into the cupcake. (See pics on how to do this HERE)
  11. If you don't have a piping bag, use a knife to cut a cone shape out of the center of the cupcake, then cut the bottom part of the cone off. Then place the top part of the cone, the lid, on top of the filling.
  12. Make the ganache:
  13. In a double boiler, melt together the chocolate chips and coconut milk. Let cool for about 10-15 minutes.
  14. Top each cupcake with the ganache, and pipe more of the filling on the top for decoration, if desired.
  15. Place in fridge to cool and allow ganache to harden a bit.
  16. For best results, store in fridge.

grain free hostess cupcake copycats grain free hostess cupcake copycats 

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Comments

  1. Allison Bruner says

    Dude, if you don’t have a piping bag, just snip the corner off a ziplock bag. These look awesome. I’m glad the recipe doesn’t call for a lot of obscure ingredients.

  2. Kimlyn says

    Wondering if I can substitute “coconut cream concentrate” for the coconut cream? The concentrate seems like it might be thicker than the canned cream. I don’t have any of the above mentioned coconut cream but do have the other. Or do I need to make a special trip to town for the specific coconut cream?
    Thank You

    • says

      Coconut cream concentrate will have a “grainy” texture, and doesn’t fluff up like coconut cream. If you have canned coconut milk, you can refrigerate it, and then skim off the cream on top! Sorry the concentrate doesn’t work the same, though!

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