How to Make a Hostess Cupcakes
Secret Recipe Revealed
CAKE
1 cup hot water
2 ounces (⅔ cup) unsweetened cocoa
6 ounces (1 cup plus 3 tablespoons) all-purpose flour
¾ teaspoon baking soda
¾ teaspoon salt
2 large eggs
1½ cups granulated sugar
1 teaspoon vanilla extract
6 tablespoons vegetable oil
CRÈME FILLING
2 teaspoons vanilla extract
½ teaspoon water
⅛ teaspoon salt
1 7-ounce jar marshmallow crème
½ cup shortening
2 ounces (½ cup) powdered sugar
CHOCOLATE FROSTING
½ cup (1 stick) unsalted butter, melted
4 ounces (1 cup) powdered sugar
1 ounce (⅓ cup) unsweetened cocoa
2 tablespoons heavy cream
⅛ teaspoon salt
WHITE ICING
4½ ounces (1½ cups) powdered sugar
2 tablespoons shortening
1 tablespoon plus 1 teaspoon milk
½ teaspoon vanilla extract
Step 1: Preheat the oven to 350 degrees F.
Step 2: Spray 12 cups of a standard-size muffin pan with
nonstick cooking spray and add a circle of parchment paper to the bottom of
each cup.
Step 3: Make the cakes by pouring the hot water over the
cocoa in a medium bowl. Use a whisk to combine until smooth, and then set the
cocoa aside to cool.
Step 4: Combine the flour, baking soda, and salt in
another medium bowl.
Step 5: Use an electric mixer on medium speed to mix the
eggs with the sugar and vanilla in a large bowl for 1 minute. Mix in the oil.
Step 6: Add the flour mixture to the wet ingredients and
mix well with an electric mixer on high speed until smooth. Add the cocoa and
mix well. Pour ⅓ cup of batter into each cup (fill about three quarters up) and
bake for 18 to 22 minutes or until cooked through. Cool.
Step 7: While the cupcakes cool, make the crème filling
by combining the vanilla, water, and salt in a small bowl. Stir until most of
the salt is dissolved. Mix the marshmallow crème, shortening, and powdered
sugar together in a large bowl using an electric mixer on high speed. Add the
vanilla/salt solution and mix for 1 minute. Set aside.
Step 8: Make the frosting by combining the melted butter,
powdered sugar, cocoa, cream, and salt in a medium bowl with an electric mixer
on high speed. Let it sit to cool until it is a medium consistency —not too runny,
not too thick—that will stick to the cupcakes when they are dipped into it.
Step 9: Make the white icing by combining all of the
ingredients with an electric mixer in a medium bowl for 1 minute.
Step 10: When the cupcakes are cool, load the filling
into a piping bag or pastry gun with a medium round tip, and the icing into a
piping bag or pastry gun with a small round tip.
Step 11: Slice the top off of each cupcake so that they
are flat on top, then use the blunt end of a skewer
or the tip of a chopstick to poke down through the top of
each cupcake and swirl it around inside to
make some space for the filling. Pipe some filling into
the center of each cupcake.
Step 12: Dip the filled cupcakes upside-down into the
chocolate frosting so that just the tops are frosted. Set the cupcakes aside to
cool for about 10 minutes, then give each cupcake a second coat. Use a knife to
smooth out the frosting if needed. If the frosting becomes too thick, microwave
it on high for 15 seconds to loosen it up.
Finally, when the frosting on top of the cupcakes is
cool, pipe a line of 7 loops onto the top of each cupcake
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