How To make Hostess Style Cupcakes
PAStrY CREAM:
1/2 c Sugar, divided
1/4 c Cornstarch
4 Egg yolks
2 c Milk, divided
1/2 ts Vanilla
CUPCAKES:
5 oz Unsweetened chocolate,
-chopped 1 c Brown sugar, firmly packed
1 c Milk, divided
4 Egg yolks, divided
8 tb (1 stick) butter, softened
1 c Sugar
2 c Flour
1 ts Salt
1 ts Baking soda
1/4 c Whipping cream
1 ts Vanilla
3 Egg whites
GANACHE:
6 oz Semisweet chocolate,
-chopped 3/4 c Whipping cream
PURE WHITE FROSTING:
1 c Powdered sugar
1 tb Milk
To make pastry cream, mix 1/4 cup sugar and cornstarch in a bowl until smooth. Add egg yolks and mix until a paste is formed. Stir in 1/2 cup milk. Combine remaining 1.1/2 cups milk and 1/4 cup sugar in a saucepan and bring to a boil. Pour hot mixture into a bowl, whisking constantly. Pour back into pan. Cook over moderate heat, stirring constantly, until smooth and thick. Remove from heat and stir an additional minute. Stir in vanilla and transfer to a bowl. Cover with buttered parchment paper touching top and chill a minimum of 2 hours or as long as 2 days. To make cupcakes, butter and flour a 12-cup and a 6-cup muffin tin. Melt chocolate in the top of a double boiler or in a bowl over simmering water. In another bowl, combine brown sugar, 1/2 cup milk and 2 egg yolks. Whisk until combined. Add to melted chocolate and stir constantly (while cooking over simmering water) until mixture is shiny and thick, about 3 minutes. Set aside to cool. In a clean bowl, cream butter and sugar until light. Add remaining 2 egg yolks, 1 at a time, beating well after each addition. In another bowl, mix together, flour, salt and baking soda. Combine 1/4 cup whipping cream, vanilla and remaining 1/2 cup milk in a small bowl and reserve. Pour cooled chocolate mixture into creamed butter and sugar. Whisk until smooth. Add combined dry ingredients and cream mixture in three stages, alternating liquid and dry ingredients, and ending up with liquid. Beat egg whites until soft peaks form. Gently fold, all at once, into batter. Spoon batter into muffin cups, about 2/3 full. Bake in a preheated 325^F oven for 20-25 minutes, until a toothpick inserted in center comes out clean. Set aside to cool, in pan on rack, about 10 minutes. Invert and set aside on a sheet pan lined with parchment or wax paper to cool, about an hour. To prepare ganache, place chocolate in a medium bowl. In a small saucepan bring 3/4 cup whipping cream to a boil. Pour into chocolate and stir until chocolate is completely melted. Let cool until mixture is less than body temperature. To make pure white frosting, mix powdered sugar and milk in a small bowl until smooth. Using the tip of a small paring knife, cut a small cone from bottom of each cupcake. Reserve cones. Scoop out about 2 teaspoons cake from center of each cupcake ( A grapefruit spoon works well for this step) Fill a pastry bag fitted with a plain tip with pastry cream. Pipe cream into cupcakes, then replace reserved cones. Place bottom-side down on the lined sheet pan and chill. When ganache is room temperature, dip cupcakes in to coat tops. Chill for a few minutes to firm chocolate. Fill a plain-tipped pastry bag with frosting and decorate with a squiggle across each top, trying for 7 loops on each cupcake. Store in refrigerator until serving time. Makes 18 cupcakes. Test Kitchen Notes: You're likely to have some extra pastry cream and ganache. Use them for other desserts or eat them out of the bowls. It's almost as much fun as licking the beaters. The cupcakes are best if eaten within a couple of days. Source: City Cuisine From: The Orlando Sentinel April 19th 1990 From The Cookie Lady's Files -----
How To make Hostess Style Cupcakes's Videos
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Get the full recipe here:
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Things you'll need for this recipe:
- a stand mixer / hand mixer / large bowl and a whisk
- candy thermometer
- cupcake pan and cupcake liners
- a cupcake corer* / large piping tip**
- piping bags or sandwich bags
- small piping tip***
INGREDIENTS
Devils food chocolate cake
1.5 cups of all purpose flour
1.5 cups of white sugar
3/4 cup of cocoa powder
1.5 tea baking soda
3/4 tea baking powder
1/2 tea salt
1/2 cup of coffee or warm water
3/4 cup of buttermilk
1/8 cup of vegetable oil
Marshmallow fluff (HACK: cheat the fluff with a jar of Jiffy Puff from the grocery store)
3 egg whites
2 Tablespoons granulated sugar
1/2 teaspoon of cream of tartar
1/3 cup water
3/4 cup of white corn syrup
3/4 cup granulated white sugar
2 teaspoons of vanilla extract
Ganache
2 cups of semi sweet chocolate chips
2 cups of heavy whipping cream
Baking Fact!
When you incorporate air and sugar (slowly) into egg whites, it causes the chemical bonds in the whites to break apart. The Italian meringue method adds in a heat element to also help break down those proteins. This process is called Themolysis.
*Cupcake Corer
**Large piping tip
***Small piping tip
Homemade Hostess Chocolate Cupcakes
This recipe for Homemade Hostess Chocolate Cupcakes is so incredibly delicious...you won’t even miss the originals! They are rich chocolate cupcakes, filled with a fluffy vanilla buttercream, topped with a chocolate fudge frosting and decorated with more vanilla frosting. Best yet, they’re gluten free, nut free, eggless and can easily be vegan! The step by step video and full recipe is on the blog!
Get the recipe via the link in my bio, on the blog or google: lane and grey fare hostess cupcakes
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#chocolatecupcakes #chocolatecupcake #homemadecupcakes #vanillabuttercream #chocolatefrosting #chocolatecakes #glutenfreecupcakes #egglesscupcakes #glutenfreecakes #egglesscakes #bakingvideo
HEALTHY VEGAN HOSTESS CUPCAKES in 60 SECONDS! + free printable recipe
Hostess Cupcakes were one of those childhood treats that my husband Jeffrey grew up enjoying. I was working on cake recipes when we realized we had recreated the flavors of Healthy Vegan Hostess Cupcakes, and so this new recipe was born. This could very well be our best dessert recipe so far! It still amazes us after all these years that we can achieve these decadent flavors and textures with whole food plant based ingredients that are gluten-free, refined sugar and oil free, and absolutely delicious.
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How to Make Homemade Hostess Cupcakes
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Today I am showing you how to make Homemade Hostess Cupcakes. We also uploaded Giant Chocolate Milk Gummy Bottles this week, so make sure to check it out here:
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Homemade Hostess Cupcakes
Makes 18-22 cupcakes
Ingredients:
-1 cup cocoa powder
-1/2 cup boiling water
-1/2 cup sour cream
-1 1/2 cup flour
-1/2 teaspoon baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-3/4 cup salted butter
-1 cup granulated sugar
-2 eggs
-2 1/2 teaspoon vanilla
-Marshmallow buttercream
-Chocolate ganache
Procedure:
1. Preheat oven to 350F. Line muffin pan with cupcake liners.
In a small bowl, combine water and cocoa powder. Whisk until smooth and fully combined. Add in sour cream, and continue to stir. Set aside.
2. In another small bowl combine flour, baking powder, baking soda and salt. Whisk together. Set aside.
3. In the bowl of a stand mixer fitted with a whisk attachment, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, and add vanilla until completely combined.
5. Add half of the flour mixture, and half of the chocolate mixture to the butter while the mixer is on low speed. Once combined, add remaining amounts of each and mix until batter has no white streaks remaining.
6. Fill wells 2/3 full with batter. Bake in preheated oven for 20 minutes. Remove from oven and place on a wire rack to cool completely.
7. Once cupcakes have cooled, remove center section with a knife or cupcake corer, and keep top.
8. Fill center hole with marshmallow buttercream. Replace top of cupcake, and dip top of cupcake into the chocolate ganache.
9. Pipe marshmallow buttercream on in swirls using a small round tip.
10. Cupcakes are best consumed within 2-3 days. Keep in a sealed container and stored in the fridge until ready to serve.
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