Paleo Hostess Copycat Cupcake
These will take you back to your lunchbox days!
Servings: 24 mini cupcakes
Ingredients
Cake Ingredients:
- 6 ounces cassava flour
- ½ cup coconut sugar
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup cocoa powder
- 1 egg(replace with flax egg for vegan version)
- ¼ cup coconut oil
- 1 cup warm water
Filling Ingredients:
- 1 can full fat coconut milk solids scooped off top, dispose of liquid
- 1 tablespoon maple syrup
- 1 tablespoon arrowroot flour
Instructions
Cake Instructions:
- Preheat oven to 350℉.
- Mix together all of the dry ingredients, until well combined.
- Mix rest of cake ingredients into dry mixture, until combined. Scoop into mini cupcake tins and bake for 10 minutes, until a toothpick inserted in the center comes out clean.
Filling Instructions:
- Whisk together all ingredients, and set in fridge to set up.
To Assemble:
- Scoop out the center of each cupcake and pipe a bit of filling into each.
- Carefully dip each cupcake top into melted chocolate, and pipe a swirl of the filling onto the top of each.
- Let set up and enjoy!
Notes
Level: Medium
Nutrition Facts
Serving Size 1
Servings Per Container 24
Amount Per Serving
Calories 70
Calories from Fat 27
% Daily Value*
Total Fat 3g
5%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 28mg
1%
Total Carbohydrate 13g
4%
Dietary Fiber 2g
8%
Sugars 9g
Protein 1g
2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
