How to Make Homemade Cupcakes From Scratch | How to Make Hostess Cupcakes | Hostess Cupcakes Recipe
Channel: Girls Only
Date: 2015-02-03

How to Make Hostess Cupcakes at Home From Scratch | Dessert Recipe

Welcome to our new Healthy Life 4 You series,where you'll learn how to make sweets and treats that are spades better than store-bought. Today, host Brandi Milloy brings the beloved Hostess cupcake back to life with a homemade recipe that's - dare we say it - even better tasting than the iconic original. Watch as we walk you through everything from piping house-made marshmallow filling to glazing your cupcakes with a luscious ganache, then print out our recipe to get baking

How to Make Hostess Cupcakes at Home ?

INGREDIENTS :

For the Cupcakes:

3 ounces chocolate, cut fine
⅓ cup cocoa powder powder
¾ cup brewed low, still hot
¾ cup bread flour
¾ cup sugar
½ teaspoon saleratus
½ teaspoon salt
6 tablespoons oil
2 eggs
2 teaspoons white vinegar
1 teaspoon vanilla

For the Filling:

1 cup candy creme
¼ cup tasteless butter, at temperature
½ cup granulated sugar

For the Ganache Frosting:

2½ ounces chocolate, finely cut
¼ cup cream

For the White Icing:

1 cup granulated sugar
¼ cup tasteless butter, at temperature
1 tablespoon milk
Splash vanilla

DIRECTIONS:

1. create the Cupcakes: heat up kitchen appliance to 350 degrees F. Line a typical 12-cup gem tin with paper or foil liners.

2. Place the chocolate and cocoa in an exceedingly medium bowl. Pour the low over the mixture and let sit, covered, for five minutes. Whisk the mixture gently till swish, then transfer to the icebox to chill utterly, regarding twenty minutes.

3. Whisk along the flour, sugar, saleratus and salt in an exceedingly medium bowl.

4. Whisk the oil, eggs, vinegar and vanilla into the cooled chocolate mixture till swish. Add the flour mixture to the chocolate mixture and whisk till swish.

5. Divide the batter equally among the gem cups. Bake cupcakes till set and simply firm to the bit, fifteen to twenty minutes. Let the cupcakes cool within the tin on a wire rack till cool enough to handle, regarding ten minutes. take away every cake from the tin, assail the wire rack, and let cool utterly before filling and ice, regarding one hour. (Unfrosted cupcakes is hold on at temperature for up to one day.)

6. create the Filling: Beat the candy creme and butter on medium speed till soft and lightweight, regarding two minutes. scale back the speed to low and slowly add the granulated sugar. Once it's all been incorporated, increase the speed to medium-high and beat for an extra one to two minutes, or till flare and downlike. Transfer the filling to a pastry bag fitted with an oversized, spherical tip (I used associate Ateco #804) and refrigerate till able to use.

7. create the Ganache Frosting: Place the cut chocolate in an exceedingly little bowl. Place the cream in an exceedingly little cooking pan and produce to a simmer over medium heat. take away from the stove, and directly pour over the cut chocolate. Let signify two minutes, then gently whisk along till a swish ganache forms. put aside to thicken for five to ten minutes.

8. create the White Icing: Beat along the granulated sugar, butter, milk and vanilla on medium speed till utterly integrated and swish. Transfer the icing to a pastry bag fitted with atiny low, spherical tip (I used a rug #3) and refrigerate till able to use.

9. Assemble the Cupcakes: employing a 1-inch spherical kitchen utensil (or very cheap of an oversized decorating tip), cut the centers out of the cooled cupcakes, going regarding common fraction of the method down (just like I did in these cupcakes). victimisation the ready pastry bag, pipe filling into the holes of every cake. If any filling spills over the highest, simply scrape it off therefore the high stays swish.

10. Once all of the cupcakes are stuffed, take them one at a time and dip them, top-side-down, into the ganache. Dip them right down to wherever the liners starts, in order that the complete high is roofed. enable any excess to drip off, then place back on the cooling rack, right-side up. Once all of the cupcakes are flat-top with ganache, transfer the cooling rack to the icebox for twenty to half-hour to permit the ganache to arrange and set.

11. Once the ganache is firm, take your pastry bag with the white icing and pipe the ornamental curls across the highest of every cake. enable to line for regarding quarter-hour before serving. Any leftover cupcakes ought to be hold on in associate airtight instrumentality within the icebox.

video link : https://www.youtube.com/watch?v=NsukHaDn0yc