Hostess Cupcake Filling Recipe Crisco Food

HOMEMADE HOSTESS CUPCAKES

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.

MOCK CREME CUPCAKE FILLING

Steps:

• Cream margarine and Crisco until fluffy and light.
• Add sugar, flour, then milk and vanilla.
• Whip until sugar is all dissolved and mixture is thick and fluffy.
• Put in pastry or icing tube.
• Insert in cooled chocolate cupcakes.

HOSTESS CUPCAKES COPYCAT

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.