Tuesday, April 19, 2011

Guest Post: Gluten-Free Ding Dongs

Vegan Gluten Free Ding Dongs

Hello fellow Little Miss lovers,

I have been honoured with the task of writing a guest post for Little Miss Vegan Cupcakes. I looked through recipe after recipe trying to find one worthy of Little Miss. Oh the pressure of finding one that would uphold the Little Miss Vegan Cupcakes standard! After much contemplation, I simply decided to keep it classic and chose (drum roll please)...the Ding Dong.


I used the VCTOTW chocolate cupcake recipe, BUT with a twist. I have been wheat-free for about 2 years now and after an uphill battle of trial and error baking, I found the perfect wheat flour substitute:

Adding the Dry Ingredients to the Batter


Ingredients:
1/3 cup sorghum flour
1/3 cup brown rice flour
1/3 cup tapioca flour
1 tsp xanthum gum
FOR every ONE cup wheat flour

The VCTOTW recipe is perfect because it is just a one cup for one cup substitution which I have found to create the most “real”, aka with wheat, tasting cupcakes.

After the cupcakes cooled, I followed 'Little Miss’ protocol and whipped out my apple corer to take out the centres. Using Little Miss’ signature buttercream icing recipe, I filled the middles of the cupcakes and then placed the removed pieces back in for a smooth top.

Vanilla Buttercream filled Cupcakes

I switched it up and used chocolate ganache for the icing of the Ding Dongs. I did this by...

Instructions: 
1. Heating 6 tablespoons of soy creamer (soy milk works too) to a simmer
2. Adding 2/3 cups of semisweet chocolate chips
3. Stirring until fully mixed and then letting it cool for 10 minutes before topping the cupcakes.


This recipe made almost exactly enough for 12 cupcakes with just a little left over. There of course was none left over when I was through with my “quality control” tasting. Once the ganache set, I put a piping tip with just a small hole into a Ziploc bag. After I filled the bag with icing, I let the creative juices flow and tried my hand at the Ding Dong signature swirl.


Enjoy! My co-workers sure did.

xoxo,
BL

What are your tricks of the trade for making gluten-free tasty treats?

8 comments:

  1. Special thanks to Miss Gluten Free baker BL for baking up these cupcakes and writing the guest post. I will definately need to try these in the future :)

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  2. These in Mexico are called Pinguinos Marinela, named after penguins and they are so delish, they used to be my favorite back in elementary!

    Cess O. <3
    The Outfit Diaries

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  3. Since I've started reading this blog. It's safe to say that I have re-discovered my love of cupcakes. I seem to crave them all the time now (hehe). Your gluten free ding dongs sound fabulous, love that they are a healthier version. xx veronika

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  5. Thanks Veronika!
    The beauty of the gluten free flour combo is that you can use it in almost any cupcake recipe instead of regular white flour... Instantly adding more nutrients without sacraficing the cupcake!

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  6. i used to call these ho-ho's for whatever reason. i like ding dong better. either way, they look delicious.

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  7. I'm so greedy and your blog is delicious.
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    Gnammy gnammy
    With love and chocolate :=)

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  8. um, those aren't dingdongs. These are dingdongs http://en.wikipedia.org/wiki/Ding_Dong
    what you made are the Hostess cupcakes. http://en.wikipedia.org/wiki/Hostess_CupCake

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