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Cream-filled Cakes and Cupcakes

May 31, 2010 by Erica 23 Comments

Creme-filled cakes

I was never really a Twinkie fan – I leaned towards the chocolate variety of cake treats as a kid – however these seem a bit healthier, so I can’t resist making and eating them. These are for the kids (in all of us).

I purchased a Norpro Cream Canoe Pan, which comes with a easy-to-use decorating set as well. I was under great pressure from S to make “real” cream filling. I have a quick recipe for the creme filling, or you can use the marshmallow filling or shortening-based filling from my Whoopie Pie recipes.


Boat baking pan

I’m using coconut flour in this recipe, but you can also use your favorite cake recipe to create the cakes. Each recipe makes 4 boats, so if you’re not making half vanilla and chocolate, you’ll want to double the recipe to fill all 8 boats in the baking tray. If you’re making cupcakes, each recipe makes about 6 to 8 cupcakes.

Chocolate and vanilla cakes

Notes The vanilla cakes and filling are SCD legal. Try using strawberry or raspberry jelly instead of the creme filling! They’re great.

Inject creme into cake

Cream-filled Cakes and Cupcakes

Vanilla Cakes (makes 4 cakes or 6 cupcakes)

  • 1/4 cup of coconut flour
  • 1/4 teaspoon of sea salt
  • 1/2 teaspoon of baking soda
  • 3 eggs
  • 1/2 cup of honey (or other sweetener)
  • 1/2 tablespoon of vanilla
  • 1/4 cup of unsalted butter (coconut oil, or regular
    oil will work as well)

Chocolate Cakes (makes 4 cakes or 6 cupcakes)

  • 1/4 cup of coconut flour
  • 1/4 teaspoon of sea salt
  • 1/2 teaspoon of baking soda
  • 3 eggs
  • 1/2 cup of honey (or other sweetener)
  • 3 Tablespoons of cocoa powder
  • 1/4 teaspoon of cinnamon (optional)
  • 1/4 cup of unsalted butter, melted (coconut oil, or regular
    oil will work as well)

Creamy Filling

  • 4 tablespoons of shortening (I use Spectrum
    Naturals Organic Shortening
    )
  • about 2 tablespoons of honey (or other sweetener)
  • 1/2 teaspoon of vanilla

Combine all the ingredients, and blend or whisk until fluffy (about 3 minutes).

Preparation

  1. Preheat your oven to 350 degrees F.
  2. Blend all the dry ingredients and then start adding all the wet ingredients to the dry mix.
  3. Blend the mixture well.
  4. Pour the batter into the boats (or cupcake liners) and fill 3/4 of the way. You’ll need to double either recipe if you’re not making both vanilla and chocolate boats.
  5. Bake for about 12 minutes, or until a toothpick comes out clean.
  6. Cool the cakes.
  7. Fill the cakes using a the decorator tool that came with the pan, or a pastry bag. Fill it by injecting the filling in about three places under the cake. If it’s a cupcake, just inject it in the center bottom of the cupcake.


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Filed Under: Gluten-Free, Lactose Free, Paleo, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: coconut flour

Previous Post: « Banana Ice Cream {no churn}
Next Post: Parmesan Croutons & Crackers »

Reader Interactions

Comments

  1. AvatarAkshaya

    November 15, 2017 at 9:45 pm

    Do I need to melt the butter before adding it to the rest of the ingredients?

    Reply
    • EricaErica

      November 15, 2017 at 10:13 pm

      Yes, or at least soften it. I’ll add that to the recipe. This is an old recipe, so not as well edited 😉

      Reply
  2. AvatarAkshaya

    November 15, 2017 at 9:42 pm

    Hi, can we use butter and oil mixed together as a substitute for shortening. If no, please tell me a substitute for shortening because I can’t find shortening anywhere as they are always out of stock.

    Reply
    • EricaErica

      November 15, 2017 at 10:15 pm

      I recommend using coconut whipped cream as a substitute. You can use my recently posted recipe here: https://comfybelly.wpengine.com/2017/11/pumpkin-custard-2

      Reply
  3. AvatarAnita

    December 9, 2010 at 9:10 pm

    I would love to make these using unbleached white flour, would it work? How about butter instead of the shortening?

    Reply
    • EricaErica

      December 10, 2010 at 8:52 pm

      Yes to the butter, but I’m not sure about the amount of AP flour – coconut flour requires more moistness in a recipe since it soaks up moisture, so maybe 1 less egg would do the trick. Hope that helps – I haven’t tried it with AP flour yet.

      Reply
  4. AvatarBev

    October 31, 2010 at 6:42 pm

    Thank you so very much for your response. I will try that. I have just recently begun a diet change and discovered your GREAT website and can’t wait to dive into all the yummy recipes. Thanks again and I hope soon to be able to have a helpful hint of my own to share.

    Reply
  5. EricaErica

    October 31, 2010 at 6:13 pm

    Bev, hopefully someone will chime in because I don’t have any experience with Stevia. I know that many readers have substituted stevia + glycerin in place of honey.

    Reply
  6. AvatarBev

    October 31, 2010 at 5:45 pm

    Could Stevia be used in place of honey?? If so, the same amount?? Liquid??

    Reply
  7. Avatarelizabeth

    September 23, 2010 at 10:15 am

    it did thanks!

    Reply
  8. AvatarErica

    September 21, 2010 at 8:10 pm

    Elizabeth, with the shortening, it’s good to whip it up quite a bit and add more honey if necessary. I only use Spectrum Shortening (palm shortening), so I’m not sure if other kinds work well. For the marshmallow, again, really whip up the eggs, and then add the honey slowly to taste it. Too much honey will probably take the life out of the peaks. Also, make sure not to burn the honey – that probably doesn’ taste too good. Hope that helps~!

    Reply
  9. AvatarElizabeth

    September 21, 2010 at 7:37 pm

    we tried the shorting one and it came out tasting like shorting and we tried the marshmellow fillling but it came out just like bad tasting honey any tips?

    Reply
  10. AvatarErica

    August 31, 2010 at 10:23 pm

    Hi Roxanne – glad everything worked out! Whew. Yes, if you double the recipe it might take a bit longer to bake.

    Reply
  11. AvatarRoxanne Weiser

    August 31, 2010 at 6:08 pm

    Whew, all they needed was five more minutes. I didn’t let them cool off all the way and just slapped the cream on top. YUMMMMMMMMMMMM! Tomorrow will make two weeks that I’ve been on the SCD and these are just HEAVEN. I was really craving something sweet today….and baked goods in particular 🙂 thanks for all of your recipes 🙂

    Reply
  12. AvatarRoxanne Weiser

    August 31, 2010 at 5:46 pm

    I am baking these right now and 12 minutes is not NEARLY enough time. Can the recipe be that different???? Maybe it’s taking longer b/c I doubled it???

    Reply
  13. AvatarErica

    July 24, 2010 at 10:03 am

    Hi Carrie – thanks! Hmmm – just checked the list of illegals/legals and it doesn’t list palm oil or shortening (I use Spectrum’s palm shortening). You can try it and see how you do with it, or maybe find someone on an SCD blog who might know for sure. I can’t imagine it wouldn’t be ok because it’s usually just vegetable fat.

    Reply
  14. AvatarCarrie

    July 24, 2010 at 9:26 am

    Is shortening legal on the SCD diet??? My husband has been doing this diet with me b/c i have U.C. and we were so thrilled to see all of your awesome recipes!! Thank you a million times over for this free site! You have know idea how hopeful it makes me!! 🙂
    Carrie

    Reply
  15. AvatarLauren

    July 4, 2010 at 4:17 pm

    Freaking fabulous! They were even better cold out of the fridge (I used the cream filling recipe as frosting.) I also cut the honey in half by adding a little under 1/4 tsp powdered stevia to the vanilla batter w/ 1/4 cup honey, and 1/8 tsp stevia to the cream filling w/ just one TBS honey. AMAZING. The best allergen and grain free cupcakes I’ve made yet–and I’ve tested a lot of recipes. And hands down the best allergen free frosting yet as well!! Thank you!! YUM!!!

    Reply
  16. AvatarJane McGee

    June 16, 2010 at 1:47 pm

    Absolutely delicious! I have been on the SCD since 1996 and these cakes provided a wonderful new change, particularly when combined with the marshmallow frosting.

    Reply
  17. AvatarTracee

    June 2, 2010 at 10:16 am

    Thses look great! I didn’t know there was twinkie shaped pans.

    Reply
  18. AvatarErica

    June 1, 2010 at 8:54 pm

    Hi Raj. Coconut flour has a lot more fiber than almond flour, so it can be a bit challenging for some to handle. Coconut flour is not for everyone, but if you don’t like nuts or can’t eat them, it’s a great alternative. I eat both, but I find almond flour easier to digest. Both taste great and coconut flour does not taste like coconut at all (which I like).

    Reply
  19. AvatarRaj

    June 1, 2010 at 3:12 pm

    Yum! I grew up *loving* twinkies and ding dongs. Terrible I know .. but oh so tasty. I’ve been using almond flour for most of my SCD baking – curious what your thoughts were on almond flour vs coconut flour. When do you choose to use one over the other?

    Reply
  20. AvatarDebbie

    June 1, 2010 at 12:25 pm

    Wow! I want one of these right now!

    Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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EricaI create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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