Vegan Hostess Cupcakes

Made with Let’s Do Organic Arrowroot Starch by @feastingonfruit 

Ready for a taste of your favorite nostalgic childhood dessert?

We’ve put a gluten-free, grain-free and vegan spin on the classic Hostess Cupcake. 

This chocolate cupcake with vanilla cream filling, chocolate ganache and the perfect nostalgic icing swirl will bring you back to childhood in one bite!

This version is much better for you and made with ingredients you can pronounce! 

The cupcake is made gluten-free with Let’s Do Organic Arrowroot Starch and Let’s Do Organic Coconut Flour.

While the filling is made dairy-free with cashews, coconut milk, maple syrup and coconut oil.

These delicious cupcakes are then topped with a generous layer of chocolate ganache. Drooling yet? We are!

Take a bite, let the nostalgia sink in and enjoy!

Vegan Hostess Cupcakes

 

Ingredients:

Cupcakes

• 1 cup (240g) applesauce
• 1/2 cup (125g) nut/seed butter
• 1/3 cup (105g) maple syrup or agave
• 2oz dark chocolate, melted
• 1 tsp vanilla extract
• 1/4 cup (25g) Let’s Do Organic Coconut Flour
• 1/4 cup (30g) Let’s Do Organic Arrowroot Starch
• 2 tbsp (10g) cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt

Cream Filling

• 1 1/2 cups (180g) raw cashews, soaked at least 3 hours
• 1/4 cup (60g)  Native Forest Organic Simple Coconut Milk
• 1/4 cup (80g) maple syrup or agave
• ¼ cup (25g) coconut oil
• 1 tsp vanilla extract
• Pinch of salt

Chocolate Ganache

• 1/2 cup semi-sweet chocolate chips
• 1/4 cup Native Forest Organic Simple Coconut Milk

Instructions:

1. Soak the cashews in warm water for at least 3 hours.
2. Preheat the oven to 350°F. 
3. In a large mixing bowl, melt the dark chocolate for the cupcake batter.
4. Whisk in applesauce, nut/seed butter, maple syrup, and vanilla (make sure all are at room temperature).
5. Add coconut flour, arrowroot starch, cocoa powder, baking powder, and salt. Stir to combine.
6. Grease 8 cavities of a cupcake pan. Scoop the batter into the pan, filling each ¾ of the way.
7. Bake 30-35 minutes at 350°F.
8. Cool 15 minutes in the pan, then gently remove from the pan and cool completely on a wire rack.
9. Drain and rinse the cashews. Blend all the ingredients for the filling until very smooth. Chill to thicken.
10. When the cupcakes are cool, use a cupcake corer or teaspoon to create a cavity in the middle of each. 
11. With a piping bag or spoon, fill each cupcake with cream filling.
12. Melt the ganache ingredients together, whisk until smooth. Cool 10 minutes or so.
13. Cover the top of each cupcake with a layer of chocolate ganache and refrigerate until ganache is set.
14. Use a piping bag with a small round tip to pipe the classic swirl design on top
15. And eat!