Tuesday, January 4, 2011

Hostess Cupcakes -homemade

Cupcake batter:
1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 tsp baking soda
1/2 cup oil
1 cup water
1 tsp vinegar
1 tsp vanilla

Mix dry ingredients together and add the oil, water, vinegar and vanilla.  Pour batter into paper cup liners.  3/4 or a little more full.  Bake at 350 for 20 minutes. Or until a toothpick comes out clean.
Let cool.  Make sure there is enough batter to make the cupcake rise above the liner.  Or it will be harder to dip in the frosting later.  This is a smaller recipe, it can make 12-16 cupcakes depending on how full you fill the liner.  To make more than that just double the recipe, along with the filling.  The frosting would probably still be enough to go around for a double batch.  You don't use that much for each cupcake.

1/4 cup butter
1/4 cup shortening
1 3/4 cups powdered sugar
1 Tbsp milk
3/4 tsp vanilla
1 1/4 cups small marshmallows, melted

Mix together the butter, shortening, powdered sugar, milk and vanilla until well blended.  Reserve about 5 Tbsp of this mixture in a cup or baggie. Melt the marshmallows in the microwave until creamy.  Mix in with the rest of the frosting mixture.  Put this mixture into a piping bag, or ziplock baggie.  Make a hole in the cooled cupcakes with a knife or a wooden spoon.  About a 1/2 inch wide.  Pipe the filling inside.  Squeeze full as much as you like.  If you do too much it will start to crack the cupcake in half from all the filling. :)

Chocolate Frosting:
1/2 cup sugar
3 Tbsp milk
3 Tbsp butter
1 cup semi sweet chocolate chips
1 Tbsp corn syrup

Put the butter, sugar and milk in a microwave safe bowl.  Cook for 2 minutes.  Stirring in between.  Cook enough to make sure the sugar dissolves into the butter.  Add the chocolate chips and corn syrup.  Mix well.  If chocolate has not completely melted with warm butter mixture, put back in the microwave for 10-15 more seconds and stir again.  To top the cupcakes. Tip upsidedown and dip into the frosting mixture.  Then set back down to cool.

 I got this recipe from a friend.  Maybe  a little more like I got the idea from a friend.  Her recipe was quite a bit different.  I will post that as an alternative.  Mainly the difference is this is everything homemade and the original recipe uses boxed items.  I just didn't have any of those  boxed items so I kinda made it work by making everything homemade. :)

Here's the step by step pictures to guide you through!  
This is a blast!  
At least I had a super fun time.

 Step 1- Make the cupcakes, then add the hole.

 Step 2- Make the frosting on right...reserving a small amount for the top decoration.  Melt the marshmallows and add to the frosting, then put in a baggie.

Step 3- Fill the cooled cupcakes with the frosting filling from the baggie.

 Step 4-  Melt and mix together the top Chocolate frosting.

 Step 5- Dip the Cupcakes in to make the smooth frosting topping.

 Step 6- Tip back upright and let cool.

Step 7- Admire The beautifully smoothly frosted cupcakes.

 Step 8- using the reserved filling frosting in a small baggie.  Cut a very small tip to pipe on the little swirl, or names, or whatever design you want. :)

Step 9- EAT THEM!

Calorie Count
*286* per cupcake
I'm not going to give the breakdown on this there are just too many ingredients to list.  Just trust me I did the math for it.  And I'm surprised considering I was looking at a nut roll at the store and that has 300 calories.

No comments:

You might also like these posts.

Related Posts Plugin for WordPress, Blogger...