Share on facebookTweet on Twitter
Share on twitterPin on Pinterest
Share on pinterestTranslation missing: en.general.social.alt_text.print
Mini Nut-Free Hostess Cupcakes9 medium cupcakes or 43 mini cupcakes
- 1 flax egg (1 Tbs. ground flax + 2 Tbs. water. Let thicken for 5 minutes.) or 1 regular egg
- ½ cup pure maple syrup or honey
- ¼ cup granulated monk fruit sweetener (coconut sugar or organic cane sugar will also work)
- ¼ cup avocado oil or melted coconut oil
- ¼ cup non-dairy yogurt or plain Greek yogurt
- ¾ cup plant-based milk or milk of choice
- 1½ tsp. vanilla extract
- 1 cup gluten-free oat flour
- ½ cup gluten-free flour *must contain xanthan gum (I use King Arthur's Measure for Measure Gluten-Free Flour)
- ⅓ cup cacao powder
- ⅛ tsp. pink Himalayan salt
- 2 tsp. baking powder
- 1½ cups vegan Truwhip whipped topping (or coconut whipped cream)
- Preheat oven to 350 F. and grease 9 muffin tins or 43 mini muffin tins with oil. You may also use paper muffin liners or silicone muffin liners.
- In a medium bowl add all wet cupcake ingredients and mix until smooth. Add in all the dry cupcake ingredients except baking powder and mix until combined. Then gently fold in the baking powder until combined.
- Make the chocolate frosting by melting the chocolate chips until smooth. Then add in the smashed avocado or nut butter and maple syrup. Beat until very smooth.
- Use a knife to cut a ¾ inch hole in the center of each cupcake (cutting down as far as possible without going through bottom) and discard excess cake. Spoon cream filling into each cupcake. Then add chocolate frosting on top in an even layer.
- Melt the white chocolate chips and place in a resealable plastic bag or piping bag. Cut off a small portion of the resealable bag’s corner. Pipe a wavey line vertically across the top of a cupcake. Then pipe another wavey line right next to it, crossing over the previous line, making a lattice shape. Repeat until all cupcakes have this design.
- Enjoy! Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Recipe credit: Recipe by Claire Woodhouse @secretlyhealthyhome