Hostess Cupcake Filling Recipe Crisco Recipes

CREME FILLED "HOSTESS" CUPCAKES

Steps:

• 1. Preheat oven to 350. Line 3 cupcake pans with liners. If using the foil liners, remove the paper insert so you're just using the foil part. Beat together all cupcake ingredients (besides chocolate chips) until smooth. Beat in chocolate chips on low until well incorporated. Batter will be thick.
• 2. Divide batter evenly between the 36 cups. (You're dividing the batter between 36 instead of 24 cups because you don't want domed cupcakes for these) Bake for 18-20 minutes until a toothpick inserted in the center comes out clean. You'll have to bake them in 2 batches to cook them all. Cool completely.
• 3. Using a knife (or a cupcake corer, if you have one) cut a circle into the top of the cupcake, removing part of the center, but not to the bottom of the cupcake. Save removed sections.
• 4. FOR THE CREME FILLING: In a large bowl, beat together the marshmallow creme and shortening until smooth. Add in powdered sugar, 1/3 C at a time, beating after each addition. Add in vanilla and salt and beat again. Add milk, a tablespoon at a time, beating after each addition, until the filling is smooth and fluffy.
• 5. Using a piping bag, or a ziploc bag with a corner clipped, pipe the filling into the centers of the cupcakes. Replace removed cupcake sections on top of the creme, pressing gently to flatten. (You may have to remove a bit from the bottom of the saved sections to fit on top of the creme)
• 6. FOR THE GANACHE: Place chocolate chips in a large glass bowl. Heat heavy cream on the stove over medium low heat until it just starts to boil, whisking occasionally to prevent scorching. Remove from heat and add in butter, whisking until melted. Pour hot cream over chocolate chips in the bowl. Whisk continually as chocolate is melting. It will go from white, to medium brown, then to dark shiny brown when all the chocolate is melted. It will be very runny. Put in the fridge for about 30 minutes, whisking occasionally, until it thickens up slightly.
• 7. Spoon over each cupcake. Let cool for about an hour before piping on decoration.
• 8. FOR DECORATION: Simply stir up frosting in jar, spoon frosting into a piping bag or ziploc bag, and pipe desired design on top of the cupcakes.
• 9. Enjoy!

HOMEMADE HOSTESS CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners and set it aside.
• In a small mixing bowl, whisk the flour, cocoa powder, baking soda and salt. Set it aside
• Using a medium size mixing bowl whisk together the sugar, vegetable oil, vanilla and eggs until well incorporated.
• Slowly add the flour mixture. Mix just until the ingredients are combined.
• Fill the prepared liners between ½ - ⅔ full.
• Bake for 15 - 18 minutes, or until the tops of the cupcakes spring back. Remove the cupcakes and allow them to completely cool.
• Using a small mixing bowl and a handheld mixer set on medium, cream the butter until smooth, about 1 minutes.
• Lower the mixer speed to low and add ½ of the powdered sugar, beat well, then add the remaining powdered sugar. Increase the mixer speed to medium and beat for an additional 1 minute, or until the butter mixture is smooth.
• Lower the mixer speed to low and add the marshmallow cream. Keeping the mixer speed on low, beat just until the mixture is combined.
• Using a quart size ziploc bag, add the filling. Be sure to squeeze out any excess air, and seal the bag.
• Once the cupcakes have completely cooled, use a sharp knife or a cupcake corer, and cut a circle about the size of a quarter in the top center of the cupcake. You can trim away the excess cupcake from the circle.
• Snip a small corner of the filling bag. Insert the snipped corner into the cupcake and fill the hollowed cupcake just almost to the top. Replace the cupcake cap and repeat the process until all the cupcakes are filled.
• Pour the heavy cream into a heat safe measuring cup and microwave for 30 - 40 seconds.
• Add the chocolate chips to a small heat safe bowl. Pour the heated heavy cream over the chocolate chips and allow it to sit for 1 - 1 ½ minutes. Stir well until all the chocolate chips are melted and the mixture is smooth and shiny.
• Evenly spoon and spread ½ - ¾ teaspoon of the mixture on top of the filled cupcakes. Allow the frosted cupcakes to sit and allow the chocolate to sit.
• Using a small mixing bowl and a handheld mixer on medium speed, cream the butter for about 1 minute, or until smooth.
• Add the vanilla and continue mixing for another 10 - 15 seconds.
• Add the powdered sugar and mix for 30 seconds. It will resemble white sand.
• Add the milk and increase the mixer speed to medium. Mix for 1 minute, or until the mixture is smooth.
• Using either a ziploc bag with a small corner snipped off, or a decorators bag fitted with a #5 decorators tip, fill with the icing.
• Hold the tip of the bag ¼ to ½ inch above the cupcake, and using even steady pressure, pipe a swirling loop pattern down the center of the cupcake. Repeat the process until all cupcakes are topped.

MOCK CREME CUPCAKE FILLING

Steps:

• Cream margarine and Crisco until fluffy and light.
• Add sugar, flour, then milk and vanilla.
• Whip until sugar is all dissolved and mixture is thick and fluffy.
• Put in pastry or icing tube.
• Insert in cooled chocolate cupcakes.

HOSTESS CUPCAKES COPYCAT

Steps:

• Position a rack in the center of the oven and preheat to 350. Place paper liners in two 12-cup muffin pans.
• Prepare the cupcakes: Sift together the flour, baking soda, baking powder and salt in a bowl. Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla. Using a mixer, beat in the eggs, then mix in the dry ingredients.
• Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely.
• Meanwhile, prepare the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners' sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners' sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside.
• Prepare the ganache: Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.
• Spoon the filling into a pastry bag with a medium tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). Dip the cupcake tops in the ganache. Chill for at least 15 minutes.
• Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners' sugar until smooth. Spoon into a pastry bag with a small tip; pipe onto the cupcakes to decorate.

CHOCOLATE CUPCAKES WITH CREAM FILLING

Steps:

• For the cakes: Heat oven to 350 degrees. Coat the interior of a 12-cup muffin pan with nonstick spray.
• In a medium bowl, sift together the cake flour, cocoa, baking powder, baking soda and salt. Using a mixer, beat the egg yolks with the oil, .5 cup of the sugar and 2 tablespoons water. With the mixer at low speed, add the cake flour mixture and beat until smooth; set aside.
• In a clean bowl, beat the egg whites until soft peaks form. Add the remaining 2 tablespoons sugar and beat until stiff and glossy. Mix .25 of the whites into the batter, then fold in the remaining whites until no streaks remain. Divide the batter among the muffin cups, filling them halfway. Bake until risen and lightly firm, about 15 minutes. Allow to cool for 5 minutes, then turn out onto a rack to cool completely.
• For the filling: Using a mixer, beat together the butter, confectioners' sugar and Marshmallow Fluff. Add cream and beat just until smooth. Fit a pastry bag with a round .25-inch tip, and fill bag with all but .25 cup of the filling. (Put the extra .25 cup in a pastry bag fitted with a .125-inch round tip, or in a small Ziplock bag, and reserve.) Plunge the tip into the side of a cupcake, filling just until you feel the cupcake swell. Repeat with remaining cupcakes.
• For the frosting: Heat the cream just until bubbles begin to form on the edges of the pan, add the chocolate and remove from heat. Stir until melted and smooth. Add the butter, stirring to combine. Dip the top of a cupcake into the frosting, flip and set aside. Repeat with remaining cupcakes. Allow frosting to set, about 20 minutes.
• With the small pastry bag of filling, or snipping a tiny corner off the Ziplock bag, pipe a tiny squiggle across the top of each cupcake. Place in an airtight container until serving.