HOMEMADE HOSTESS CUPCAKES
These Homemade Hostess Cupcakes elevate a mass-produced treat into something truly special and decadent. A super moist chocolate cupcake is filled with a light marshmallow filling and covered in chocolate ganache, then frosted with a swirl of vanilla icing!
Provided by Lindsay
Categories Dessert
Time 1h50m
Yield 15
Number Of Ingredients 19
Steps:
- Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
- Add the dry ingredients to a large bowl and whisk together to combine. Set aside.
- Whisk together the egg, milk, vegetable oil and vanilla in another medium-sized bowl.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Add the water to the batter and mix until well combined. The batter will be very thin.
- Fill the cupcake liners a little more than half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
- Remove the cupcakes from the oven and allow to cool for 2 minutes, then transfer to a cooling rack to finish cooling.
- When the cupcakes are cool, make the filling. Add the butter to a mixer bowl and beat until smooth.
- Add about half of the powdered sugar and mix until well combined and smooth. It may take a few minutes to incorporate, but it will.
- Add the remaining powdered sugar and mix until well combined and smooth.
- Add the marshmallow creme and stir until well combined.
- To fill the cupcakes, cut out the centers of the cupcakes. You can use a cupcake corer or a knife.
- Fill the centers of the cupcakes with the filling and replace the core of the cupcake that you removed on top of the filling. I cut a little bit of the core off before placing it back on top, since there's a filling there now and you don't need all of that cake core.
- To make the chocolate ganache topping, add the chocolate chips to a medium sized bowl.
- Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
- Spread the chocolate ganache onto the top of each cupcake, all the way to the edges. If it starts to cool and get a bit firm, heat it back up for 5-10 seconds, until spreadable again.
- To make the icing for decorating on top, beat the butter in a mixer bowl until smooth.
- Add the powdered sugar and mix until evenly combined. It'll be lumpy and dry.
- Add the milk and vanilla extract and mix until everything comes together and smooths out.
- Pipe the loop design on top of each cupcake using a small round tip. I used Wilton tip 3.
- Refrigerate the cupcakes until ready to serve. Serve cool but not cold.
Nutrition Facts : Calories 309 calories, Sugar 30.6 g, Sodium 180.2 mg, Fat 15.8 g, SaturatedFat 11.1 g, TransFat 0 g, Carbohydrate 41.9 g, Fiber 1.4 g, Protein 2.7 g, Cholesterol 28.2 mg
HOSTESS CUPCAKES COPYCAT
Found this on a food blog. The original recipe came from Food Network Magazine Feb/Mar 09 issue -- called Lu Lu's Cupcakes. Looks delish!
Provided by Cake Baker
Categories Low Protein
Time 1h25m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 21
Steps:
- Position a rack in the center of the oven and preheat to 350. Place paper liners in two 12-cup muffin pans.
- Prepare the cupcakes: Sift together the flour, baking soda, baking powder and salt in a bowl. Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla. Using a mixer, beat in the eggs, then mix in the dry ingredients.
- Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely.
- Meanwhile, prepare the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners' sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners' sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside.
- Prepare the ganache: Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.
- Spoon the filling into a pastry bag with a medium tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). Dip the cupcake tops in the ganache. Chill for at least 15 minutes.
- Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners' sugar until smooth. Spoon into a pastry bag with a small tip; pipe onto the cupcakes to decorate.
Nutrition Facts : Calories 298.8, Fat 15.6, SaturatedFat 9.6, Cholesterol 51.6, Sodium 178.9, Carbohydrate 39.7, Fiber 1, Sugar 29.7, Protein 2.1
HOSTESS CARAMELS
My mom made this candy every year since way before I ever thought of being born. Now I make it so I can keep her with me now that she's gone. Takes a little patience but it's worth it.
Provided by Keolani
Categories Candy
Time 1h
Yield 60 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, butter, corn syrup, and evaporated milk it a large heavy bottomed saucepan.
- Cook and stir on medium heat to firm ball stage.
- Remove from heat and stir in vanilla and nuts.
- Pour into a well buttered 9x13 pan.
- When cool, cut into bite-sized pieces and individually wrap (I use squares of waxed paper and twist the ends.).
- These are also good dipped in chocolate.
- 60.
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