Paleo Ding Dongs! (Gluten/Grain/Dairy/Nut/ Refined Sugar Free)
Get Hostess on the phone, I think we have their newest re-crafted creme filled delight! Can you remember eating those yummy tasty treats Hostess Ding Dongs when you were a kid.
I made these little darlings with Coconut Flour, and they also happen to be gluten, grain and dairy free!
· 5 Large Eggs
· 3/4 Cup Milk plus 2 TBSP Milk (dairy or nondairy)
· 1/4 Cup Oil or Melted Butter (dairy or nondairy)
· 1 Cup plus 2 TBSP Coconut Palm Sugar
· 1/2 Cup Coconut Flour
· 1/2 Cup Starch ( Tapioca, Potato, or Arrowroot)
· 1 Cup Cocoa Powder
· 1 TBSP Baking Powder
· 1 TBSP Vanilla Extract
1. Preheat oven to 350 degrees.
2. Place all ingredients in a bowl and mix.
3. In a greased muffin pan, fill each 3/4 full.
4. Cook 15-16 Minutes.
5. Let cool completely; meanwhile make the frosting center!
· 5 TBSP cold water
· 1 Packet Unflavored Gelatin
· 1/2 Cup Honey (or other liquid sweetener of choice)
· Pinch of salt
1. In a microwave safe bowl combine the cold water, and gelatin, make sure to mix together well; microwave for 30 seconds.
2. In another bowl combine the gelatin mixture with honey (or other liquid sweetener of choice), and salt. Whip vigorously using a mixer 8-10 minutes until it becomes thick.
If the frosting sits, it may seperate; if this happens, you can re-beat with a spoon.
Chocolate Ganche (for tops)
· 1/2 Cup Chocolate chips (dairy or non dairy)
· 1/2 Cup Coconut Milk (make sure it's mostly cream, not water)
1. In a microwave safe bowl pour in the chocolate and coconut milk.
2. Heat for 30 seconds, stir, heat for another 30 secounds, and mix until chocolate is completely melted.
Step 1: Make the Cupcakes- without liners- they look the most like ding dongs that way. However if you want to use a cupcake liner you can. If you don't be sure to grease the tin really well.
Step 2: While the Cupcakes are baking you can make the cream filling. Set it aside- and let the cupcakes cool before you go any further.
Step 3: Once the cupcakes have cooled carefully slice out a top section. I used a little biscuit cutter and then gently used a spoon to lift off the tops. Your going to put them back in place..so do this cautiously. Many stores sell little "cupcake corer's" ( Click here to see one) that can also be used to remove the center of cupcakes.
Step 4: Fill a piping bag with the marshmallow frosting (or a sealed plastic bag with the corner snipped off) Pipe a little into each cupcake. If you want to- you can spoon out a little bit extra cake if you want lots of filling! After piping in some of the filling- place the tops back onto the cupcakes. Be careful not to let the extra frosting come out the top.. you want the top surface as smooth as possible.
Step 5: Make the Chocolate Ganache. Tip the cupcakes in- upside down. Cover as much of the cupcakes as possible- I left the bottoms of my cupcakes ganache free just to keep things less messy :) Place the cupcakes into the freezer or fridge for a bit to let the ganache harden.
Step 6: Using the leftover marshmallow frosting..pipe the white squiggle pattern on top! Which is not essential.. but awfully fun! :)