Homemade Hostess Cupcakes

I love hostess cupcakes and have thought about making them from scratch for a while but it seemed like a daunting task.  I made these treats for a friend's Super Bowl Sunday party and I think they were a hit! They came out looking like the real deal but tasted even better.  Don't be fooled, this will take a a couple hours in the kitchen but don't let that deter you. I hope the pictures will help convince you it's worth it!

Ingredients

Cupcakes

• 1 ¼ cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• ¼ teaspoon coarse salt
• 1 ¼ cups granulated sugar
• 4 ounces unsweetened chocolate, chopped
• 1 stick unsalted butter, cut into pieces
• 2 teaspoons pure vanilla extract
• 2 large eggs, lightly beaten

Filling

• 4 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 2 teaspoons pure vanilla extract
• 3 tablespoons heavy cream
• 1 cup marshmallow crème (Fluff, Jet-Puffed Marshmallow Crème, etc.)

Ganache

• 6 ounces bittersweet chocolate, chopped
• ½ cup heavy cream
• 1 tablespoon unsalted butter
• 2 teaspoons pure vanilla extract

Icing (can make half the recipe)

• 1 stick unsalted butter
• 1 ½- 2 tablespoons milk
• 2 cups powdered sugar
• ¼ teaspoon vanilla

Cupcakes:

1. Preheat oven to 350°, line muffin tin with paper liners (18-20)
2. Place sugar and 1 cup water in saucepan, bring to a boil stirring until the sugar dissolves (about 3 minutes). Pour into heat proof bowl.

3. Add the chocolate and butter.  Let mixture sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in vanilla.

4. In medium mixing bowl, sift together flour, baking soda, baking powder, and salt.

5. Beat eggs into chocolate mixture then add dry ingredients.

6. Fill muffins with about ¼ cup batter.  Bake for 20-25 minutes (mine were done by 21 mins) or until toothpick is inserted in center and comes out clean.

7. Cool cupcakes in muffin tin for 25 minutes then remove cupcakes and cool completely on wire racks.

Filling: make while cupcakes are cooling

1. With electric mixer, cream butter until fluffy

2. Beat in ½ cup confectioners’ sugar and mix until combined.

3. Add vanilla and 1 tablespoon heavy cream and beat until smooth.

4. Beat remaining ½ cup confectioners’ sugar and 2 tablespoons heavy cream until smooth.

5. Add marshmallow crème (helpful hint! Spray measuring cup with non-stick spray before filling with crème so it will come out of cup seamlessly) – mix until combined

6. Refrigerate filling until ready to use

Ganache:

1. Place chocolate in heat-proof bowl.

2. Heat heavy cream and 1 tablespoon butter in saucepan until just boiling then pour over chocolate. Let stand for 5 minutes  then whisk until smooth

3. Add 2 teaspoons vanilla. Let stand until cool but glossy and liquid.

Icing:
1. Beat remaining 1 stick of butter, vanilla and milk until creamy
2. Add confectioners' sugar one cup at a time and beat until combined (add more milk to thin out if necessary)
3. Fill pastry bag with small metal tip (I used Wilton #1)

To Assemble

1. Spoon filling into pastry bag with metal tip (I used Wilton #230). Insert tip into center of each cupcake top and fill until cupcake feels heavier, it's ok if some peaks out of the top as it will be covered  - it's worth it to fill one then cut it open to gauge how much filling to use
2. Spoon a small amount of ganache on each cupcake and lightly spread evenly (don't use too much!)
3. Chill for 15 minutes

4. After cupcakes have chilled, pipe with frosting to make them looking like a hostess or however else you would like!

Please find the original recipe here: Hostess Cupcakes

Love Red Velvet for Valentine's Day

Oh...WOW.  So delicious. Valentine's Day might be my favorite holiday (how cheesey, I know) and I started doing special holiday baking with my roommate, Lizzy, a few years ago.  We would have so much fun making all kinds of cakes and cupcakes.  This year I searched for recipes that would give me the lightest, fluffiest red velvet cake possible. I definitely found a winner.  Hope everyone has a wonderful Valentine's Day full of sweets, roses, and LOVE xo

Ingredients

Cupcakes 

•  2 cups all purpose flour 
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoons unsweetened cocoa powder
• 2 cups sugar
• 1 cup vegetable oil
• 2 eggs
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1 oz red food coloring
• 1 teaspoon white distilled vinegar
• ½ cup prepared plain hot coffee (don't skip! I used Dunkin for Nicole!) 

Frosting

• 2 8oz packages of cream cheese (I used light)
• ¼ cup milk
• 1 stick slightly melted butter
• 2 teaspoons vanilla extract
• 4 cups powdered sugar

1. Preheat oven to 325°. Line muffin tin with paper liners. 

2. In medium bowl, whisk together flour, baking soda, baking powder, salt, and cocoa powder. Set aside.

3. In large bowl, mix together sugar and oil

4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.

5. Stir in the coffee and white vinegar.

6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.

7. Pour batter evenly into muffin tins (about ¼ cup each)

8. Bake for 20-24 minutes - do not overbake as cupcakes will continue to bake in pan

9. Cool cupcakes for 15 minutes in muffin tin

10. Remove from muffin tin and cool on wire rack until completely cool

11. For the frosting: cream softened cream cheese and butter. Add milk and vanilla extract, mix until combined.  Mix in confectioners' sugar one cup at a time. Mix until smooth and creamy. If frosting is too think add 1 teaspoon of milk at a time.

12. Frost and enjoy! Happy Heart Day! 

Please find original cupcake recipe here: Red Velvet Cupcakes and frosting here: Cream Cheese Frosting