Hostess has been in talks to unveil some of their favorite snacks with a gluten-free twist. How about a gluten-free Hostess Ho Ho or even a gluten-free Twinkie to satisfy your sweet tooth…sounds amazing, right? But until that day arrives, we’ve got a few recipes you can whip up in your own kitchen to fill your Hostess Cupcake craving…all designed to be delicious and definitely gluten-free!
Vanilla-Crème Filled Chocolate Cupcakes with Bittersweet Chocolate
Makes 2 dozen cupcakes
Photo and recipe provided courtesy of Heather Sage
For Chocolate Cupcakes
1 recipe Chocolate Cupcakes, baked and cooled completely
192 grams (1 cup) Golden Brown Sugar, packed
48 grams (1/4 cup) Granulated White Sugar
1 teaspoon Kosher Salt
73 grams (1/2 cup plus 5 teaspoons) Millet Flour
73 grams (1/2 cup plus 5 teaspoons) Garbanzo Fava Flour
96 grams (1/2 cup) Potato Starch
38 grams (1/4 cup plus 2 teaspoons) Arrowroot Starch
3/4 teaspoon Xanthan Gum
2 teaspoons Baking Soda
2 teaspoons Instant Espresso Powder¹
60 grams (3/4 cup) Unsweetened Dutch-process Cocoa Powder
4 ounces (1/2 cup or 113 grams) Canola Oil
16 ounces (2 cups or 454 grams) well-shaken Buttermilk
2 large Eggs, bring to room temperature
2 teaspoons (10 grams) Vanilla Extract
For Greasing Pan
For Vanilla-Crème Filling
(filling heavily adapted from Marshmallow Fluff)
114 grams (8 tablespoons) Unsalted Butter, softened
7.5 oz jar (213 grams) Marshmallow Fluff
1 1/2 teaspoons (7 grams) Vanilla Extract
180 grams (1 1/2 cups) Powdered Sugar, sift after measuring
For Bittersweet Chocolate Ganache
6 ounces (3/4 cup or 170 grams) Heavy Cream
6 ounces Bittersweet Chocolate (not unsweetened)
For White Chocolate Squiggles
2 ounces White Chocolate
Photo and recipe provided courtesy of Elana’s Pantry
3 eggs, separated
1/4 cup grapeseed oil
1/4 cup agave nectar
1 tablespoon vanilla extract
1 tablespoon lemon juice
6 tablespoons coconut flour
1/2 teaspoon baking soda
1/4 teaspoon celtic sea salt
1. In a large bowl, whip egg whites to stiff peaks, then set aside.
2. In a medium bowl, whip egg yolks until pale yellow, then whip in grapeseed oil and agave.
3. Whip vanilla and lemon juice into egg yolk mixture.
4. In a medium bowl combine coconut flour, baking soda and salt
5. Blend flour mixture into egg yolk mixture, then whip ingredients together until smooth.
Gently fold egg whites into yolk-flour mixture.
6. Spoon batter into Twinkie molds until they are half full (you will get 8 Twinkies).
7. Bake at 350° for 11-12 minutes.
8. Remove from oven and allow Twinkies to cool.
Gluten-Free Dairy-Free Twinkie Filling
*This filling recipe includes raw egg whites. For an alternative to the egg whites, try filling the Twinkies with agave-sweetened whipped cream.
2 egg whites
1/4 cup agave nectar
1. Whip egg whites to stiff peaks.
2. Blend in agave and re-whip until stiff peaks form again.
3. Place filling in Twinkie filling injector.
4. Place cooled Twinkie flat side up and inject filling into Twinkie in 3 spots on its flat (bottom) side. Serve
Photo and recipe courtesy of Gluten Free on a Shoestring
If you crave the days of opening your lunch box as a kid and finding a Hostess Ho Ho packed as a special treat, it is now a cinch to make these yummy treats at home.