Monday, July 13, 2009
Hostess Inspired Cupcakes & a Great Cupcake Find!
In Canada, Hostess isn't as popular as Vachon and their deliciously addictive Jos. Louis cakes, but if you've ever had a Hostess Cupcake you'll know they're pretty much the same thing, minus the chocolate glaze.
After gobbling up all the S'mores Cookie Bars in less than 12 hours my nephew requested some cupcakes. It's a good thing the kid practically lives in the gym or else he'd be well on his way to needing to be cut out of the side of the house! I saw these Hostess inspired cupcakes on the My Baking Addiction blog and figured since he inhaled a box of Ah Caramel's last week (ooo, I'm gonna have to try to figure out how to make those from scratch sometime soon!) he would appreciate these.
I changed the recipe slightly using my Grandma's recipe for One Bowl Chocolate Cake as it's my favourite cake recipe although I'm sure any cake recipe would be fabulous including a box cake mix.
The cupcakes with the white frosting aren't filled, I was pressed for time so I filled half and then just piled on the frosting for the other half, equally tasty if you ask me!
Hostess Inspired Cupcakes adapted from mybakingaddiction
Gran's One Bowl Chocolate Cake
1 1/3 c. all-purpose flour
1/2 c. cocoa powder
1 tsp. baking soda
1/2 c. shortening (or butter)
1 1/4 c. milk
1 1/2 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1 tsp vanilla
Filling (Seven Minute Frosting):
2 large egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 1/2 teaspoons pure vanilla extract
1/4 cup cream
4 ounces semi-sweet chocolate, finely chopped
1 tablespoon unsalted butter, softened
1. Combine ingredients for cake in the order they're written one ingredient at a time with a hand or stand mixer.
2. Fill cupcake liners 2/3 full and bake at 350˚ for 22 to 25 minutes. Cool completely.
3. While the cupcakes are cooling, combine filling ingredients in a bowl set over a pot of simmering water and beat with a hand mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove the bowl from the heat and continue to beat until slightly cooled. Reserve 1/2 cup of the filling to use for piping the swirls on top of the cupcakes at the end.
4. Once the cupcakes are cool, use the cone method to fill them with frosting. (click here for a description on this technique)
5. Once they are filled, make the ganache. In a small pot, heat cream until steaming. Remove from the heat, add chocolate and let stand for 5 minutes. Add the butter and stir until smooth. (This can also be done in the microwave by heating up the cream and then adding the chopped chocolate and butter and stirring until melted.) Transfer the frosting to a small bowl and dip the top of each cupcake to thoroughly coat. Spoon the reserved filling into a pastry bag fitted with a very small plain tip and pipe swirls across the center of each cupcake. Refrigerate the cupcakes for 10 minutes to set the frosting.
Now for the great Cupcake Find!
I was at my local Home Hardware picking out paint colours for my kitchen and family room and I happened to wander over to the kitchenware department on my way out and immediately spied these little gems.
Cupcake travelers called Cupcake-on-the-go containers. Made by FoxRun Craftsmen they have a lid that screws off and they securely hold a standard size cupcake or muffin without squishing it. The dome is high enough to accommodate even the most liberal application of frosting. I found them online at Golda's Kitchen for $4 a piece (couldn't find them on FoxRun's website) which is what I paid and seems pretty reasonable to me. I can't wait for my girls to go to school so I can send them in their lunches!