For Valentines Day I decided to take a healthy route and bake the Healthy Hostess Cupcakes from Babycakes Bakery. Here is the recipe! ENJOY!!!!
The ingredient list may be overwhelming but I encourage you to dash off to the market to try a new way of baking.
- 1 cup brown rice flour
- 1 cup garbanzo-fava bean flour
- 1 cup unsweetened cocoa powder
- 1/2 cup potato starch
- 1/4 cup arrowroot
- 1 tablespoon baking powder
- 3/4 teaspoon xanthan gum
- 2 teaspoons salt
- 1 cup coconut oil
- 1 1/2 cups agave nectar
- 1 cup applesauce
- 1 tablespoon pure vanilla extract
- 1 cup hot water
- vanilla and chocolate frosting
Preheat the oven to 325 degrees F. Line 2 standard 12-cup muffin tins. In a medium bowl, whisk together the flours, cocoa powder, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, and vanilla to the dry ingredients. Stir until you have a thick batter. Pour in the hot water and continue mixing until the batter is smooth.
Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the cupcakes on the center rack for 24 minutes, rotating the tins 180 degrees after 14 minutes. The finished cupcakes will bounce back when pressure is applied gently to the center, and a toothpick inserted in the center will come out clean.
Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely. Cut each cupcake horizontally in the center. Using a frosting knife, spread 1 tablespoon vanilla frosting on the bottom layer and set the top of the cupcake back on it. Frost the top of the cupcake with another tablespoon of frosting and then fill a pastry bag with chocolate frosting and pipe chocolate curlicues onto each cupcake.