Monday, August 15, 2011

Hostess Cupcakes

I've been meaning to try these for a year, but have been putting it off, thinking they'd disappoint. I do like the hostess version, but the last time I had them, they weren't as good as I remembered. On top of that, I'm not much of a cake person. However, these were really good! I really liked even just the cupcakes by themselves.

They do taste like the real thing, but better quality- except the frosting is a little bit more adult- a little richer than the store bought version. Maybe next time I'll try milk chocolate for the frosting, instead of semi sweet and see where that gets me.

All in all, I really like these and will make them again.

Makes 30

3 cups all-purpose flour
1 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup canola oil
2 cups sugar
3/4 cups applesauce
1 cup milk
1 cup water
1 teaspoon vanilla

6 tablespoons unsalted butter, softened
1/2 cup, plus 2 tablespoons confectioners’ sugar
3/4 teaspoon vanilla
pinch salt
1 1/4 cups marshmallow spread

6 tablespoons unsalted butter, softened
1 1/2 cups semi-sweet chocolate chips
2 tablespoons light corn syrup
1/2 teaspoon vanilla

To make the cupcakes: Preheat oven to 375 degrees. Line muffin pan with cupcake liners.

In a medium bowl, combine the flour, cocoa powder, baking soda, and salt; set aside.

In a large bowl, or the bowl of a standing mixer, combine oil and sugar; mix well. Stir in the apple sauce and vanilla. Add half of the flour mixture and mix until just combined. Slowly pour in the water, mixing on low until combined. Scrape the sides of the bowl with a rubber spatula. Beat in the remaining flour mixture until just mixed. Slowly add the milk and beat on low until thoroughly combined. Scrape the bowl and mix for another 15-20 seconds.

Fill each cupcake liner with 2 tablespoons of batter. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out with a crumb or 2 clinging to it. Allow to cool completely before filling or frosting.

To make the filling:
In a medium bowl, cream the butter and sugar together. Stir in the vanilla and pinch of salt. Mix in the marshmallow spread and whisk until light and fluffy. Cover bowl with plastic wrap and chill for 30 minutes.

To make the frosting:
In a small bowl set over an inch or two of lightly simmering water, melt the butter, chips, and corn syrup until smooth and glossy. Remove from heat and stir in the vanilla. Or in a medium, microwave-safe bowl, heat at 30-second intervals, stirring between each, until completely melted and glossy. Stir in the vanilla. Cover and chill for 20-30 minutes until thickened slightly.

click the link at the top if you want detailed instructions on how to fill and frost.

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