I had the craziest experience today. I travelled across the state to record a video segment for Nightline on food allergy. Yeah, little old me. How crazy is that? It’s pretty funny to go about life, thinking your experiences and opinions are pretty normal and maybe a bit boring…and then find a news team that wants to hear about it.
I started Speedbump Kitchen 4 years ago, to encourage fellow allergy moms to create the best food on earth for their allergic kids, keep the overwhelming fear and anxiety monsters in check, charge forward with confidence, and include as many people as possible in the party. Time will tell how successful I’ve been with mentoring moms on the emotional aspect…but I AM confident in the food aspect.
I created these cupcakes over the weekend and packed a few to share with the Nightline team. Joy of joys, our interviewer sampled one at the end of the interview and loved it. These are pretty amazing, if I do say so myself. I did a little “field research” of the real Hostess Cupcake before embarking on this recipe, and these are better than the original. I’ll let everyone know if and when the segment airs. Fair warning, I am not a slick politician type. I’m a total dork, and the braces I got for my 38th birthday sure don’t help matters much!
1 cup flour
1/3 cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup white sugar
1 cup dairy-free milk + 1 teaspoon cider vinegar set aside to thicken (I used Silk PureCoconut , my current preferred liquid for baking, but Silk Soy would be fine)
1/3 cup oil
1 teaspoon vanilla extract
1.) Preheat oven to 350. Line a muffin tin with cupcake liners.
2.) Whisk together the top 4 ingredients in a large mixing bowl.
3.) Whisk the bottom 4 ingredients together in a medium mixing bowl.
4.) Dump the wet ingredients into the dry ingredients and mix well. Don’t overbeat or the cupcakes will be tough.
5.) Spoon into liners. You should be able to fill all 12 spots, don’t overfill.
6.) Bake for 16-18 minutes or until the tops are set and a toothpick inserted into the center comes out clean.
7.) Allow to cool completely on a rack before filling.
(yes, this is a recipe within a recipe and you never use all of base items. I feel like Thomas Keller in Ad Hoc!)
4 Tablespoons Shortening, I use Spectrum Naturals
1 cup powdered sugar
2 teaspoons vanilla
1 cup marshmallow fluff (recipe below)
2 Tablespoons Soy Creamer
1.) With a mixer, beat the shortening and powdered sugar together until fluffy.
2.) Add the vanilla & soy creamer, beat again.
3.) Carefully mix in the fluff, don’t overbeat it…or you’ll lose all the fluff.
4.) Spoon into a pastry bag with a pointy tip. Plunge the tip of the pastry bag into the tops of the cooled cupcakes. Squeeze in just a bit of filling, until you feel the sides of cupcake swell.
Makes 2 cups
1 package gelatin
1/4 cup water
1/2 cup sugar
1/3 cup corn syrup
1 tablespoon water
pinch of salt
1 teaspoon vanilla extract
1.) Sprinkle the gelatin powder into the bowl of a stand mixer.
2.) Pour the 1/4 cup water over the gelatin and allow to soften.
3.) In a medium saucepan, bring the sugar, corn syrup, 1 Tablespoon water and salt to a boil. Allow for boil for a minute or so, until the liquid changes from white to clear.
4.) Remove from the heat, add the vanilla.
5.) Pour hot sugar liquid into the stand mixer bowl and beat the heck out of it. We’re talking about 8 minutes on high.
6.) When the cream is soft and fluffy, it’s ready.
7.) Store extra in the fridge.
4 ounces safe chocolate chips, I used Divvies
1/4 cup soy creamer
1 Tablespoon shortening at room temp
1.) Place the chocolate chips and shortening in a small bowl.
2.) Heat the soy cream up in the microwave for 30 seconds.
3.) Pour the creamer over the chocolate chips, make sure all the chips are submerged, and let sit for 2-3 minutes to melt.
4.) Whisk well, until all the chocolate is melted and smooth.
5.) Dip the cupcakes into the ganache and let dry flat. Once you’ve dipped all the cupcakes, given them all a second dip.
Icing for the curlicues
1.) You’re going to have to wing this one. Add about 1/2 cup powdered sugar to a bowl, and a splash of water. Whisk well. Keep adding water until you’ve got a thick icing that is “pipe-able”, but not so runny that you make a mess. Spoon into a pastry bag and make your swirls! Enjoy!