This is my healthy version of the popular Hostess® cupcake. This double-stuffed cupcake is a frosting lover’s fantasy (see Anderson, Pamela, opposite). Although the recipe calls for 1 tablespoon frosting for the filling, you won’t be blamed for upping the amount a bit—just be reasonable! Too much and you’ll bury the innocent, delicious cake. Although I have found what follows to be the best flavor pairing, you can freely use any of the cupcakes and frostings in this book together with dazzling results.

　　

Ingredients

makes 24

　　1 cup brown rice flour

　　1 cup garbanzo-fava bean flour

　　1 cup unsweetened cocoa powder

　　1/2 cup potato starch

　　1/4 cup arrowroot

　　1 tablespoon baking powder

　　3/4 teaspoon baking soda

　　3/4 teaspoon xanthan gum

　　2 teaspoons salt

　　1 cup coconut oil

　　1 1/2 cups agave nectar

　　1 cup homemade applesauce (page 78) or store-bought unsweetened applesauce

　　1 tablespoon pure vanilla extract

　　1 cup hot water

　　Vanilla frosting (page 91)

　　Chocolate frosting (optional, page 93)

　　

Step 1

Preheat the oven to 325°F. Line 2 standard 12-cup muffin tins with paper liners.

　　

Step 2

In a medium bowl, whisk together the flours, cocoa powder, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, and vanilla to the dry ingredients. Stir until you have a thick batter. Pour in the hot water and continue mixing until the batter is smooth.

　　

Step 3

Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the cupcakes on the center rack for 24 minutes, rotating the tins 180 degrees after 14 minutes. The finished cupcakes will bounce back when pressure is applied gently to the center, and a toothpick inserted in the center will come out clean.

　　

Step 4

Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely. Cut each cupcake horizontally in the center. Using a frosting knife, spread 1 tablespoon vanilla frosting on the bottom layer and set the top of the cupcake back on it. Frost the top of the cupcake with another tablespoon of the vanilla frosting. (For an extra-pretty cupcake, fill a pastry bag with chocolate frosting and pipe chocolate curlicues onto each cupcake.) Store the cupcakes in an airtight container in the refrigerator for up to 3 days.

　　From Babycakes by Erin McKenna, (C) 2009 Clarkson Potter