The Hostess with the mostest

The funny thing about your emotions is that

you have to deal with them.

When we are either unwilling or incapable of dealing with our emotions,

we generally find ourselves led into some sort of vice in order to cope.

In fact, I would say 99% of all our vices

stem from our inability to face our feelings,

(which, by the way, inevitably leads us to the next 25 years of our lives

making Resolutions to break said vices).

Enter Hostess Cupcakes:

Clearly, growing up, emotions weren’t something I was well acquainted with.

Which is why anytime I felt an emotion coming up,

I quickly shoved it back down with food.

Like, with Hostess Cupcakes.

Thankfully I have learned through the years that vices

never solve anything and that the emotions still stick around.

You either learn to deal, however how hard it may be,

or watch yourself disappear.

So last night as I said good-bye to Greg at the airport

I found that this time was particularly difficult for me.

The old Cara would have eaten 4 of these cupcakes until she felt

nothing but guilt from knowing she just broke her New Year’s Resolution.

The real Cara (because I am convinced that those vices are formed by our false selves)

simply cried on the way home. Aaaaahh, emotions, yes–there you are!

Much happens when you face your feelings.

Like, you don’t eat as much.

It’s a wonderful thing really. Freedom.

Hostess Cupcake Recipe

Gluten-free, vegan

Makes 24 mini cupcakes (or 12 regular cupcakes)

INGREDIENTS:

For the cupcake:

I used my Chocolate Quinoa Cupcake Recipe in mini cupcake form. Allow to cool a good 25 minutes.

For the filling:

Richmellow Creme– in a piping bag (or a plastic baggie–what I used–make a small slit in the corner, place the top of a decorating tip in the hole., place the Creme in the bag with a spoon, pierce the center of the cupcake and fill with creme.

For the Chocolate Ganache:

• 1/2 c. Enjoy Life chocolate chips
• 2 Tbs MimiCreme (God’s gift to vegans)

1. Warm both ingredients in a microwave safe bowl for no more than 1 minute. Stop after 30 seconds and stir.
2. Dip each cupcake for a thin layer by swirling the tops into the bowl of chocolate. Allow to set for a few minutes.

For the frosting:

• 3 Tbs Earth balance or shortening
• 1 c. powdered sugar
• 1 Tb. non-dairy milk
• 1 tsp vanilla extract

1. In a bowl, combine all ingredients together gently with an electric mixer until fluffy and smooth.
2. Pipe into a pastry bag or baggie (same method as the filling) and pipe squiggle lines on top of the cupcake.

Speaking of freedom, I think I owe you the freedom of:

suspense.

Your special announcement has arrived!!

In video form:

***The Submission form for photos and recipes open up tomorrow!

As well as written, official guidelines for the contest.***

My fingers are crossed for you…