Wednesday, April 28, 2010
Hostess Cupcakes, Home Style!
For the cupcake batter, use the Hershey recipe I gave you for the Ultimate Birthday Cake. When they are cooled, pipe filling into the middle. Top with a chocolate ganache-type frosting, and then pipe little ringlets of the filling mixture over the top to mimic the Hostess signature look.
Cake (Hershey's recipe)
HERSHEY'S PERFECTLY CHOCOLATE CHOCOLATE CAKE
2 cups sugar
1 3/4 cups AP flour
3/4 cup Hershey Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Heat oven to 350 degrees F. Grease and flour two 9" round pans.
Combine dry ingredients in large bowl. Add eggs, milk, oil, and vanilla; beat on med. speed 2 minutes. Stir in boiling water (batter will be thin).
Carefully fill paper-lined cupcake pans with batter, each cup half full. Bake for 20-22 minutes or until center springs back when pressed.
Cool completely on wire rack, at least an hour.
1/2 bar butter, softened
1 cup confectioners sugar
1 cup marshmallow creme
1 teaspoon vanilla extract
4 tablespoons milk, a tablespoon at a time (or enough to make it a smooth and creamy consistency)
(Reserve about 1/2 cup of filling to pipe on top of frosted cupcakes.)
Fill piping bag with filling. Use a tip with a large opening (star or writing). Make a slit in center of cooled cupcakes with a very small knife, about half way down. Poke tip of pastry bag into slit and gently put pressure on pastry bag until about a tablespoon of filling has been added (filling just begins to pop up at surface). If the cupcake cracks a bit, it's OK. You'll cover that with the chocolate frosting.
For the Ganache Frosting:
12 ounces chocolate chips (semi-sweet)
1 cup heavy cream
2 tablespoon unsalted butter
2 teaspoon pure vanilla extract
Heat cream and butter in small saucepan until it just begins to bubble around edges and is hot. Pour over chocolate chips in medium-sized bowl. Let sit until chocolate starts to melt, and stir in vanilla. Stir well to blend and let cool until it is of spreading consistency. Ice cupcakes. Using a writing tip, pipe little ringlets across each.
Photo credit: http://art.newcity.com/wp-content/uploads/2008/08/hostess-cupcakes.jpg