Paleo Hostess-Style Cupcakes

April 13, 2017

A super scrumptious Paleo version of the loved Hostess Cupcake.

FOR THE CUPCAKES:
2 cups Almond Flour (Bob's Red Mill)
1/4 cup Cocoa Powder
6 Squares (1.5 ounces) of Baker's Unsweetened Chocolate
1/2 cup Coconut Milk (Full Fat)
1/2 cup Honey
2 Eggs
1 tablespoon Vanilla Extract
1 1/2 tablespoons Apple Cider Vinegar
1 teaspoon Baking Soda
FOR THE FILLING:
1/3 cup Spectrum Organic Vegetable Shortening
3 tablespoons Honey (light in color)
1 teaspoon Vanilla Extract (Clear if possible for light filling color)
3 tablespoons + 1 tsp Egg White Powder (Hoosier Hill Farm). Plain Egg White Protein Powder is also acceptable.
1 tablespoon + 2 tsp Arrowroot Powder
1 tablespoon Coconut Cream (From the cream that rises to the top of the can)
1/8 teaspoon Salt
FOR THE GANACHE:
1 cup Coconut Milk, Full Fat (Goya)
4 Ounces Baker's Unsweetened Chocolate (16 squares)
1/4 cup Honey
1/2 teaspoon Vanilla Extract

Preheat oven to 350 degrees In a large mixing bowl, whisk together almond flour and cocoa powder. In a separate microwave safe bowl, melt just 6 squares of Baker's chocolate in the microwave at 30 second...
See the full directions on my site

Nutritions

Calories
509

Sodium
607mg
25% DV

Fat
20g
31% DV

Protein
10g
20% DV

Carbs
76g
25% DV

Fiber
5g
22% DV

Dairy-Free Gluten-Free