Gluten-Free Hostess-Style Cupcakes
INGREDIENTS
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1. Preheat oven to 350°F. Spray 24 muffin cups with vegetable oil.
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2. In a medium bowl, whisk together flour blend, cocoa powder, baking powder and baking soda. Set aside.
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3. In a separate medium bowl, beat softened butter on medium-high speed until fluffy. Add sugar and beat 1 minute. Add eggs and vanilla and beat until blended. Add flour mixture and beat until smooth and incorporated. Add buttermilk and beat to combi
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4. Fill prepared muffin cups halfway with batter.
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5. Place in preheated oven and bake 18 to 20 minutes or until a toothpick comes out clean.
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6. Remove from oven and let cupcakes cool in pans 10 minutes. Then remove from pans and let cool completely on a wire rack before filling.
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7. Scrape Creme Filling (reserve 1/2 cup for curlicue decoration) into a pastry bag fitted with a 1/4-inch round tip. Gently insert the tip of the pastry bag about 1/2 inch into the top of each cupcake and lightly squeeze some filling into each cupca
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8. Frost cupcakes by dipping the top of each into warm Chocolate Ganache. Place frosted cupcakes on a baking sheet and refrigerate 5 to 10 minutes to set.
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9. To decorate with curlicues, combine reserved Creme Filling with 1/4 to 1/2 cup additional confectioners’ sugar. Test for consistency by swirling a small amount on a sheet of wax paper to see if it retains its shape. Spoon into a pastry bag fitte
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