Hostess Cupcake Day 2021 is on Tuesday, May 11, 2021: Twinkies, Ding Dongs, or Hostess Chocolate Cupcakes?
Tuesday, May 11, 2021 is Hostess Cupcake Day 2021. National Chocolate Cupcake Day National Chocolate Cupcake Day
oh man, i can make a day out of the cupcakes so that is what i would go for....i usually peel the frosting off and eat the cream then i eat the cake and then finally i nibble on the icing.....mmmmmmm...gonna have to get me some now
How to make filling similar to that in Hostess Cupcakes?
I made these abouot a month ago and they are sooo good.
Make Your Own Hostess Cupcakes from Cooks Country TV:
1 cup flour
½ tsp baking soda
¼ tsp salt
½ cup boiling water
1/3 cup cocoa powder
1/3 cup semi sweet chocolate chips
1 tsp instant espresso
¾ cup sugar
½ cup sour cream
½ cup vegitable oil
2 large eggs
1 tsp vanilla extract
3 tbsp water
¾ tsp unflavored gelatin
4 tbsp (1/2 stick) unsalted butter softened but NOT melted
1 ¼ cup marshmallow cream or fluff NOT sauce
½ cup semisweet choc chips
3 tbsp butter
1. Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 12-cup muffin tin. Combine flour, baking soda, and salt in bowl. Whisk water, cocoa, chocolate chips, and espresso in large bowl until smooth. Add sugar, sour cream, oil, eggs, and vanilla and mix until combined. Whisk in flour mixture until incorporated. Divide batter evenly among muffin cups. Bake until toothpick inserted into cupcake comes out with few dry crumbs attached, 18 to 22 minutes. Cool -cupcakes in tin 10 minutes, then turn out onto wire rack and cool completely.
2. Combine water and gelatin in large bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Stir in butter, vanilla, and salt until combined. Let mixture cool until just warm to touch, about 5 minutes, then whisk in marshmallow creme until smooth; refrigerate until set, about 30 minutes. Transfer 1/3 cup marshmallow mixture to pastry bag fitted with small plain tip; reserve remaining mixture for filling cupcakes.
3. Microwave chocolate and butter in small bowl, stirring occasionally, until smooth, about 30 seconds. Cool glaze to room temper-ature, about 10 minutes. Following photos 1 to 3 at left, cut cone from top of each cupcake and fill cupcakes with 1 tablespoon filling each. Replace tops, frost with 2 teaspoons cooled glaze, and let sit 10 minutes. Using pastry bag, pipe curlicues across glazed cupcakes. Serve. (Cupcakes can be stored in airtight container at room temperature for 2 days.)
Hi experts, how do I make cupcakes like that? Please read on for link on pics....?
Category: H - Copy Cat Recipes