I've been wanting to make these cupcakes for a while now. I LOVE everything Hostess (Cupcakes, Ding Dongs, Twinkies, Ho-Ho's), so as soon as I saw these, they immediately went on my 'to do' list.
We're in the process of moving right now, and after a weekend of cleaning, painting, and packing, these cupcakes were calling my name. It wasn't until after I had already baked the cupcakes and made the filling that I realized all of my cake decorating supplies were sitting in a box over 200 miles away....UGH! So I tried to improvise with what I had. I poked a hole in the bottom of each cupcake with a wooden dowel, put the filling in a Ziploc bag, and did my best at filling them.
As you can see, the filling stayed toward the bottom of the cupcakes. And some cupcakes ended up with hardly any filling in them at all! And if I'm being totally honest, I added a little too much sugar to the filling, making it a tad bit gritty....Now, on to the frosting....the recipe calls for melted wax to be mixed in with the chocolate. I have no idea what kind of wax to use for this, so I just mixed in about 1 Tablespoon of shortening. It was still good, but really thick. Almost too thick.
So, after totally failing at these cupcakes this time, I am determined to make them again when I have all of my supplies (and when I figure out the whole 'wax' thing). If anyone has made these before and knows anything about the 'wax', please share! I really want to make these the right way....they're still calling my name!
Misty,
ReplyDeleteI am trying to find an email to "talk" to you. It is time to return the favor for those beautiful cards you made. email me at michellejohnnie@gmail.com Thanks!!!
Well they look delicious! I've made regular choc cupcakes and put filling it in before and they only thing I do different is I fill from the top so when I frost them the hole is completely covered and not having to make a hole in the cupcake wrappers. Then squirt forcefully what seems like too much filling or as you said they don't have hardly any filling at all:)
ReplyDeleteI still think they look pretty yummy!:)
ReplyDeletethey don't look gritty to me! they look absolutely delicious! it's such a coincidence, but i am actually planning on making cream filled cupcakes this weekend, so i've pulled out my trusty recipe for the cream filling:
ReplyDeleteCream Filling Enough to fill 24 cupcakes
2 tsp very hot water
1/4 tsp salt
1 (7 oz) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla
Dissolve the salt in the hot water and allow to cool.
Whip the marshmallow cream, shortening, powdered sugar, and vanilla until it begins to get fluffy. Add the water and whip well.
as far as the cupcake and frosting i just use the store bought stuff, and it is delightful...i'll tell you what! i also like to take an apple corer and remove some of the top part of the cupcake(since that will be frosted and covered anyway)to put my cream filling in. keep us "filled" in (get it?? i crack myself up) on how things went the next time around!
p.s.
love your blog. you are so cute.
p.p.s.
wow. this is a long comment! :)
I haven't read the recipe, but I would assume it is talking about paraffin wax. I have used it before in buckeyes. I found it at Wal-Mart; I think with the baking goods. The name brand I bought was Gulf Wax. On the label it says its uses are for canning, candlemaking, and more. I was a little nervous about adding it to something I was going to eat so I did a little research. It appears to be ok from what I found. Good luck finding it and trying the cupcakes again!
ReplyDeleteDeanna you are brillant re: hole in top. I will have to try these to send to my daughter's school. Let me know if you get the wax thing figured out because I would love to make these!
ReplyDelete