You know I’m not mourning the demise of the Twinkie. Still, who would have thought those snack cakes with an eternal shelf life would one day disappear?
So, in honor of the American icon, I’m posting a recipe for chocolate cupcakes that taste pretty darn close to the Hostess version.
They’re not as unhealthy as Hostess, but don’t kid yourself–whole wheat cupcakes are still cupcakes.
HOSTESS CUPCAKE COPYCATS (cake recipe adapted from Kosher Palette)
1 1/2 cups sugar
1 3/4 cup whole wheat flour
3/4 cup cocoa powder
1 1/2t baking soda
1 1/2t baking powder
1 cup non-dairy creamer or milk (I use rice milk)
1/2 cup apple sauce
1 cup boiling water
Heat the oven at 350 degrees. Mix the sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl. Add the milk, apple sauce, vanilla and eggs and mix thoroughly. Add one cup boiling water. Bake in muffin tins for 25 minutes.
3T Earth Balance
1/2 cup powdered sugar
1t rice milk
Mix together with a mixer until creamy. Scoop it all into a plastic baggie and cut a tiny opening in the bottom corner. Poke a hole in the top of your cooled cupcakes and squeeze the cream in. Save a little for a swirl on top of the chocolate icing layer.
1/3 cup Earth Balance
1 cup powdered sugar
1/4 cup cocoa powder
Mix together until creamy and spread on cupcakes. Store in the fridge until serving.