Copycat Healthy Hostess Cupcakes
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Vegan Hostess Cupcakes (Lowfat)
1 ½ cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
¼ salt
1 cup coconut sugar
¼ cup canola
¼ cup unsweetened apple sauce
1 cup water
½ tbsp. pure vanilla extract
2 tbsp. apple cider vinegar
For the frosting and filling
¼ cup vegan margarine
¼ cup non-hydrogenated shortening
2 cups powdered sugar
1-1 ½ tbsp. non-dairy milk
1 tbsp. barley malt syrup or powder
For the ganache
1 cup vegan chocolate chips
2 tbsp. full fat coconut milk
2 tbsp. coconut oil
Directions:
Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with liners.
Combine dry ingredients (except sugar) in a medium sized mixing bowl. In a separate bowl combine sugar, apple sauce, oil, water and vanilla and mix until combined. Add the dry ingredients to the wet in two separate batches and mix until just combined (do not over mix). Finally, add the ACV and mix until just combined. Divide batter evenly among muffin pan and bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and allow cupcakes to cool before transferring to a cooling rack.
Prepare the ganache:
Heat the chocolate chips, coconut milk and coconut oil over a double broiler or in a ceramic bowl over a small pot of boiling water until smooth. Set aside.
Prepare the filling:
With a hand mixer beat butter and shortening on high for 1 minute or until fluffy. Next, add powdered sugar and beat for a minute or until crumbly. Then, add non-dairy milk and malt syrup and beat until frosting is light and fluffy. Fill a pastry bag with a small tip.
Prepare the cupcake:
Poke and squeeze about one tablespoon into the center of each cupcake. Dip each cupcake in the ganache or spread a thin layer with a frosting knife and decorate the cupcakes with squiggly lines.