Gluten Free “Hostess” Cupcakes
These are just fun to make. Mind you, my piping skills are a little rusty since I haven’t actively been making and decorating cakes. But you get the general idea. You can fill them with whipped cream, coconut whipped cream or dairy free vanilla pudding.
I love taking classics and revamping them to fit my new dietary needs and not to mention bringing a “nutritious” aspect to a normally unhealthy treat. What better way to say I love you, than a delicious chocolate treat!
Gluten Free “Hostess” Cupcakes
- 1/4 cup coconut oil, liquified (or melted butter)
- 1/3 cup honey
- 1/3 cup cocoa powder
- 3 eggs
- 2 tablespoons coconut flour, firmly packed
- 1/4 teaspoon baking soda
- dash of kosher salt
- filling – one recipe, coconut whipped cream or 1/4 cup heavy cream whipped with 1 teaspoon honey
- glaze – one recipe, simple chocolate glaze
- Preheat oven to 325.
- Whisk together oil, honey and cocoa powder.
- Add eggs one at a time, whisk after each addition.
- Whisk in coconut flour, baking soda and salt.
- Scoop into 6 lined muffin tins.
- Bake 20-24 minutes until cooked thru, check with toothpick test.
- Let cool completely before filling.
*This recipe yields 6 cupcakes. Double the recipe to make 1 dozen.
Now for the decorating fun!
Simply take your leftover filling, whipped cream or coconut whipped cream and scoop into a small ziplock bag. Snip one of the corners and pipe away! If you have pastry bag and tips, feel free to use those. However, I skipped using my special tools just to prove you can make beautiful designs with a ziplock bag!
I wish I could see the look on my kid’s faces when they see one of these in their lunchbox! I’ve got them made and hiding in the freezer. I’ll place them in their lunches, still frozen and they will be perfectly thawed by lunch time. My favorite part about these cupcakes, is that they are school friendly- meaning nut-free, gluten-free and if need be dairy-free! The perfect Valentine treat to make for a class party or for your significant other :)
Hope you all have a lovely Valentine’s day!
~Michelle
These are my dream come true – thanks! :)
So much fun & joy from this recipe!!! Thank you!
so excited to make these!!
When I saw your post I had to make these…. I am not completely in love with my final product, which I am guessing that is due to my amateur baking skills. 11 years diagnosed, and I still don’t have the ‘knack’ for gf baking. My advice is to refrigerate the cupcakes. Thanks for sharing your recipe!!
These look amazing – so excited to try them!
I have a question about coconut oil in your recipes. In this one you specify liquified. Does that mean you measure out 1/4 cup solid and then melt it OR do you keep melting and adding until you have 1/4 of liquid? If your recipe just says coconut oil, do you generally mean that you measure out that portion as a solid and then melt (which may not end up being the same measure as the solid) or is your measurement always based on it being melted? I hope I’m making sense! Thanks.
That is a GREAT question. I had this same question before and asked my husband ha and he said solid measure it and then melt it. I can’t wait to hear if this is true or not it’s how I have been doing it.
Hi
I tried these and whilst they were really yummy I suspect I didn’t get the oil measurement right as they were quite solid. Is there meant to be some liquid of some sort – dairy free milk or similar, – or does the recipe really mean coconut oil and no extra liquid?
I just made these are FANTASTIC!! I’m so excited. I’m glad I doubled the batch to make 12!
OMG! I made these and they lasted 30 min and that is only because not everyone was home when I finished making them! I filled them with egg custard as we can have eggs. I think I used a bit too much coconut oil in the frosting as it was very thick and the oil just would not stay mixed in it. I poured off the excess and used the rest. Even though there was a glitch they were still the best GF cupcakes that I have ever made and I bake a lot.
Thank you! Your recipes are great.
I made these and they lasted about 30 minutes and that is only because everyone wasn’t home when I finished them. I filled them with egg custard and they were awesome. I have made many of your recipes and so far they have all been great.
Thank you!
I doubled the recipe and also measured the oil liquid, they were perfect but perhaps even better if I cooked them for 20 min instead of 24. My son and his friends LOVED them, thank you so much for you recipes :)
I have been searching high and low for GF “hostess” cakes that didn’t include a recipe list a mile long, these definitely fit the bill! I tweaked the recipe a little, mostly to use what I had on hand but it worked out great. I did find (and hubby agreed) that they had a better texture after sitting in the fridge for a few hours. Yes, they did dry out a bit in there but from what I remember, the actual hostess cakes are a bit dry. I used cool whip as filling (which also tasted better after fridge time) and ended up using confectioners sugar in the icing (it was a little bitter for hubby’s taste). Also, I didn’t have coconut flour and wanted these NOW (you know those chocolate cravings that just hit? lol) so I used the Bob’s Red Mill All Purpose Baking Flour, no noticeable difference. I test all concoctions on my husband who only eats GF
at homebecause of my allergies and he said they were a “do again”, success! Thank you for sharing Michelle, your recipes are perfect for newly GF bakers!What cocoa powder would you recommend?
Thanks!
Sybil
My cupcakes stick to the pan and to liners. help! I am losing precious delicious crumbs! Even cold it does it…
Thanks.
• Cream is runny | Following charging, canister was not chilled long enough. I have found that the longer you chill the cream the better. I suggest making, charging and refrigerating coconut whipped cream one day in advance. Or charge a second time.