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cupcake

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Grown Up, Elegant Hostess Cup Cake Recipe!

So, the arbitration between Hostess and the Labor Union failed.
Hostess is proceeding with selling itself. It’s a very viable business, just the Union and labor cost that is sticky. So if the next owner can work that out, they have themselves an established business that is profitable.
In the meanwhile, we’ll all have to make our own Hostess Cup cakes…
I posted a previous version with the original marshmallow creme filling.

If you want to cut down the work, I was in the grocery store and saw pre-made Kraft Marshmallow Creme!
You can try to find something similar in your grocery store. Although I do like to make everything fresh when I actually get to baking!

Kraft Marshmallow Creme Filling!

Here is a more elegant, grown up version of the Hostess cup cakes with White Chocolate Filling!
How adult like! You can also try improvements using dark chocolate and adding orange zest or alcohol to the cupcake mix 😉 I did say it was an adult cupcake =)

Try it!

Chocolate Cupcake with White Chocolate Mousse Filling

ELEGANT HOSTESS CUPCAKE

Ingredients
White Chocolate Mousse:

2 large egg yolks

1 large egg

1 tablespoon granulated sugar

7 ounces white chocolate, melted

½ cup heavy cream

Devils Food Cake:

3 cups granulated sugar

2¼ cups all-purpose flour

1 tablespoon baking soda

1½ teaspoons baking powder

½ teaspoon kosher salt

1½ cups cocoa powder

4 large eggs

2 large egg yolks

1½ cups buttermilk

1½ cups strong brewed coffee, warm

½ teaspoon vanilla extract

1½ tablespoons butter, melted

Chocolate Glaze:

½ cup heavy cream

7 ounces bittersweet chocolate, chopped

1½ teaspoons butter

Pinch salt

3 tablespoons white chocolate, melted

Directions:

1. Make mousse: Place yolks, eggs and sugar in a bowl over a double boiler and whisk until warm to the touch, about 2 minutes. Remove from double boiler and whisk until thick, about 2 minutes. Drizzle melted chocolate into egg mixture, whisking vigorously until incorporated. In a separate bowl whisk cream to stiff peaks. Fold into egg-chocolate mixture and place in a piping bag fitted with a large tip. Refrigerate until needed.

2. Make cupcakes: Preheat oven to 325 degrees. Sift sugar, flour, baking soda, baking powder, salt and cocoa into a bowl. In another bowl whisk together eggs, yolks, buttermilk, coffee and vanilla. Slowly add wet ingredients to dry ingredients, whisking. Add butter and stir until just combined.

3. Spray a 12-cup nonstick cupcake pan with cooking spray. Fill each cup halfway with batter. Bake until cooked through, 18-20 minutes. Remove from oven and allow to cool to room temperature before filling and glazing.

4. Make glaze: In a small pot, bring cream to a simmer. Place bittersweet chocolate, butter and salt in a bowl. Pour simmering cream into the bowl and let sit 1 minute. Whisk until smooth.

5. Assemble cupcakes: Working with one at a time, remove cupcakes from pan. Insert the piping tip into the top center of each cupcake and pipe in white chocolate until full. Wipe any excess off top of cupcake.

6. Dip tops of cupcakes in glaze. Shake upside down to remove excess. Allow glaze to set 10 minutes. Place warm white chocolate in a piping bag with a narrow tip and pipe a line of loops across top of each cupcake.

As made by pastry chef Tiffany MacIsaac  of Washington, D.C., restaurant Birch & Barley.

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HOSTESS CUPCAKE 2.0

White Chocolate Mousse:

2 large egg yolks

1 large egg

1 tablespoon granulated sugar

7 ounces white chocolate, melted

½ cup heavy cream

Devils Food Cake:

3 cups granulated sugar

2¼ cups all-purpose flour

1 tablespoon baking soda

1½ teaspoons baking powder

½ teaspoon kosher salt

1½ cups cocoa powder

4 large eggs

2 large egg yolks

1½ cups buttermilk

1½ cups strong brewed coffee, warm

½ teaspoon vanilla extract

1½ tablespoons butter, melted

Chocolate Glaze:

½ cup heavy cream

7 ounces bittersweet chocolate, chopped

1½ teaspoons butter

Pinch salt

3 tablespoons white chocolate, melted

WHAT TO DO:

1. Make mousse: Place yolks, eggs and sugar in a bowl over a double boiler and whisk until warm to the touch, about 2 minutes. Remove from double boiler and whisk until thick, about 2 minutes. Drizzle melted chocolate into egg mixture, whisking vigorously until incorporated. In a separate bowl whisk cream to stiff peaks. Fold into egg-chocolate mixture and place in a piping bag fitted with a large tip. Refrigerate until needed.

2. Make cupcakes: Preheat oven to 325 degrees. Sift sugar, flour, baking soda, baking powder, salt and cocoa into a bowl. In another bowl whisk together eggs, yolks, buttermilk, coffee and vanilla. Slowly add wet ingredients to dry ingredients, whisking. Add butter and stir until just combined.

3. Spray a 12-cup nonstick cupcake pan with cooking spray. Fill each cup halfway with batter. Bake until cooked through, 18-20 minutes. Remove from oven and allow to cool to room temperature before filling and glazing.

4. Make glaze: In a small pot, bring cream to a simmer. Place bittersweet chocolate, butter and salt in a bowl. Pour simmering cream into the bowl and let sit 1 minute. Whisk until smooth.

5. Assemble cupcakes: Working with one at a time, remove cupcakes from pan. Insert the piping tip into the top center of each cupcake and pipe in white chocolate until full. Wipe any excess off top of cupcake.

6. Dip tops of cupcakes in glaze. Shake upside down to remove excess. Allow glaze to set 10 minutes. Place warm white chocolate in a piping bag with a narrow tip and pipe a line of loops across top of each cupcake.

Your Very Own Homemade Hostess Cupcakes!

I posted about Hostess shutting down its business .

But fear not! If you loved their creme filled chocolate cupcakes (like I do!), try this recipe!

Deliciously Yummy: Chocolatey Goodness Cures Everything!!!

There’s a heartwarming story from a blogger who makes this for her father who has some memory problems. It cheers him up and of course makes her happy too. You can read their story here

I’m going to bake a batch soon, this week on Black Friday possibly! I will post pics!
Try it and I’d love to see your pics and know how you felt about the recipe!

CUPCAKES

  • 1¼ cups unbleached, all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1¼ cups granulated sugar
  • 1 cup water
  • 4 ounces unsweetened chocolate, chopped
  • 1 stick (8 Tbsp.) unsalted butter, cut into pieces
  • 2 tsp. pure vanilla extract
  • 2 large eggs, lightly beaten

FILLING

  • 4 Tbsp. unsalted butter, at room temperature
  • 1 cup powdered sugar
  • 1 tsp. pure vanilla exrtact
  • 3 Tbsp. heavy cream
  • 1 cup marshmallow creme

GANACHE

  • 6 ounces bittersweet chocolate, chopped
  • ½ cup heavy cream
  • 1 Tbsp. unsalted butter
  • 1 tsp. pure vanilla extract

ICING

  • 4 Tbsp. butter, softened
  • 1 Tbsp. milk
  • 1 cup powdered sugar
  • ¼ tsp. vanilla

Directions
Place oven rack in the center of the oven and preheat to 350.
Spray muffin tins (18-20 muffins) with non-stick bakers spray (or line with paper liners).

THE CUPCAKES: Place the sugar and 1 cup of water in a saucepan.
Bring to a boil, stirring until the sugar dissolves, about 3 minutes.
Pour the sugar into the bowl of an electric mixer or 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.

Sift together the flour, baking soda, baking powder and salt in a bowl.

Place the chocolate mixture into the bowl of an electric mixer and add the eggs, beating on medium speed until well combined, then mix in the dry ingredients on low speed until the batter is smooth.

Divide the batter evenly between the prepared pans. Fill each muffin about ½ way (about ¼ cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 18-20 minutes. The cupcakes will sink in the middle slightly. Cool in the pans for 25 minutes, then transfer to a rack and cool completely.

While the cupcakes are cooling, work on making the filling.

FILLING: Using a mixer, cream the butter until light and fluffy. Beat in ½ cup confectioners’ sugar. Add the vanilla and 1 Tbsp. heavy cream and beat until smooth. Alternating between batches, beat in the remaining ½ cup confectioners’ sugar and 2 Tbsp. heavy cream. Beat in the marshmallow creme. Refrigerate until ready to use.

GANACHE. Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter in a saucepan until just boiling, then pour over the chocolate.
Let stand for 5 minutes. Whisk until smooth.
Add 2 tsp. vanilla; let stand until cool but still glossy and liquid.

FILL THE CUPCAKES: Put the cream filling into a pastry bag fitted with a medium star tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). It’s OK if some of the filling peeks out, it will be covered by the ganache.

FROST THE CUPCAKES: When the ganache has cooled enough to work with, spoon 1 Tbsp. of ganache onto each cupcake and lightly spread with an offset spatula or a knife. Chill for at least 15 minutes.

PREPARE THE ICING: Using a mixer, beat the remaining 4 Tbsp. butter, ¼ teaspoon vanilla, milk and confectioners’ sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip. Pipe the trademark curly-q’s onto the cupcakes to decorate. Store cupcakes in the refrigerator.

Eat and Enjoy!

I’d love to hear what you thought of this recipe! Leave me a comment!
Chocolatey Kisses!

Recipe adapted from Food Network Magazine

Twinkies & Cupcakes Mania Hits! Hostess Closes Down the Party

I’m quite shocked and saddened at the news that Hostess will be closing and liquidating its business.
Yup that’s the company behind Twinkies and my favorite Creme Filled Chocolate Cupcakes

My advice: go out there, grab whatever Hostess products are still on the shelf and savor every bite or…

Freeze it in your freezer and list it on ebay for a nice profit when some desperate Twinkie addict suffers from withdrawal. (But remember to come back and finish reading this post =))

Twinkies & Cupcakes Mania has definitely hit. The race to stock up is well underway!
http://www.cnbc.com/id/49825581/

As a kid, I loved these chocolate cupcakes with soft light creme in the middle and a chocolatey think frosting on top! Honestly, I continued to love it and eat it (regularly) even as an adult. These chocolate cupcakes often served as my lunch while I was in college rushing between classes.

So, I’m sad that a company like Hostess which is very much a producer of iconic American snacks has found itself at a dead end and decided to close down. What we will fry at the summer fairs if Twinkies are eliminated from our cultural lexicon???

More seriously though, Hostess has many established brands, good distribution and addicted consumers.  It makes no sense they have to close. This SHOULD be a viable business, what more do you want in a Company? (though I’ve read about the Unions vs. Management vs. Hedge Funds saga).

Besides losing these popular foods that many of us love and assume as part of our everyday snack staples, I’m saddened by the loss of jobs that will result. It is a sad ending and I hope those impacted will find other options or get retained by the new buyers.

So GO get your last bite of whatever Hostess product you can get your hands on!!! and share it!

update: 20 Nov 2012 — Ok maybe the sweet rush party will continue after all… the bankruptcy judge has asked Hostess and the Unions to mediate (have coffee and talk) to try to keep the company going. Judge thought it made no sense that a company with established brands should have to close down. i’m glad the judge did that. I hope they can come to an agreement. That way, the jobs will be saved and we can have our cake and eat it too!! (i can’t resist…)

Sticky Toffee Cupcake

It took me 5 attempted visits to a local cupcake shop to find them because they are in a tiny lane that isn’t easy to find.I made that many attempts because they supposedly use pure buttercream and are fashioned after NYC style cupcakes, which i miss terribly!

I love my cupcake frosting buttery and creamy, full of flavor so I had high hopes on these.

I finally found them and took back 2 cuties: a carrot cake with cream cheese cupcake and a sticky toffee cupcake.

The Sticky Toffee Cupcake was much better than the carrot cake cupcake. However, the frosting was both too sugary and not buttery enough for me.

I quite like Sticky Toffee Pudding and the rich, sweet caramelish sauce. All the better with vanilla ice cream! It’s a typical UK dessert and I’ve had it a few times but never made it myself.

Which got me to thinking, Hmmmm maybe I can make sticky toffee pudding in addition to pie for Thanksgiving dinner!!

I googled the recipe. Problem one: it requires dates. I do not have easy access to dates. and it requires me to blend the dates. Not happening. I do not have a full force blender. So too bad, I’m nixing it.

My biggest problem with baking? Read on ….

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