Gluten-Free Hostess-Style Cupcakes

Name: Gluten-Free Hostess-Style Cupcakes
Cook time: 20 min
Yield: 24
Ingredients: 1. Preheat oven to 350°F. Spray 24 muffin cups with vegetable oil.; 2. In a medium bowl, whisk together flour blend, cocoa powder, baking powder and baking soda. Set aside.; 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; 4. Fill prepared muffin cups halfway with batter.; 5. Place in preheated oven and bake 18 to 20 minutes or until a toothpick comes out clean.; 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.; 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; 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.; 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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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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