Takes the Cake: Erin's recipe and instructions for homemade Hostess cupcakes
Today is my 27th birthday, which means I have two more years of getting older before I'm eternally 29.
To celebrate, my baking coworker Erin Lippitz made homemade Hostess-style cupcakes, complete with cream filling and an icing squiggle across the top. They are awesome.
She said you can use any chocolate cake recipe to start, even a cake mix. She poured her chocolate cake batter directly into the cupcake pan, sans wrappers, after spraying the pan with Pam Baking Spray (not to be confused with cooking spray). You may have to use a butter knife to gently ease them out of the cupcake pan once they're cool.
Here are Erin's recipes for the cream filling and the chocolate glaze on top of the cupcakes. (By the way, this is the best part, because Erin fills them with way more filling than Hostess ever did. So delicious.)
1 cup softened butter
1 cup powdered sugar
1 cup milk
2 1/2 tablespoons flour
1 teaspoon vanilla
Cream together butter and powdered sugar using a mixer on medium speed. Add vanilla.
Whisk milk and flour together in a small saucepan until thoroughly combined. Place over medium heat and whisk constantly until thickened, about five minutes. Let cool to room temperature.
Add milk mixture to powdered sugar mixture and combine.
Note: The recipe, as written, makes a very thin, goopy cream so Erin suggests halving the amount of milk and flour used or upping the powdered sugar by a lot.
"I usually use an entire 2 pound bag of powdered sugar for the cream," she said. "You'll have lots leftover if you do it this way." You can freeze your leftovers to use for another batch of cupcakes.
Once your cupcakes are completely cooled, you can begin filling them. Fill a piping bag with a medium round tip with the cream filling. Holding the cupcake upside down in your hand, jam the bag into the underside of the cake until you can almost feel the piping tip at the top of the cupcake.
Begin squeezing the bag and moving it back and forth as you slowly pull the bag out, filling the cake as you go. Be careful not to overfill, as the cupcakes can explode. You'll feel the cake slightly expand in your hand as you fill it, but don't let it break.
Once the cakes are filled, put them in your preferred container in preparation for glazing them.
9 ounces bittersweet chocolate
1 1/2 tablespoons shortening
Once the cakes are filled, place them on a plate or in your preferred container. In a double boiler melt the bittersweet chocolate and
shortening together. Let cool slightly. Drizzle glaze over cupcakes with a spoon until covered.
Pipe the squiggly decorations on the top of the cupcakes once the glaze has cooled completely using the leftover filling. Erin keeps the finished cupcakes in the refrigerator, as there's milk in the filling and it gets "a bit melty" when left out too long, Erin said.