but i apparently have noooo problem recreating it from scratch in my own kitchen.
jere jae says things to the munch like,
"i can't wait to feed you chocolate and pizza and carl's jr."
hello?? who says that to a one year old??
(a daddy that has watched his baby eat 3-4 cubes of defrosted homemade baby food with tofu for lunch every day since she was 6 months old. daddy isn't one for pureed spinach, sweet potatoes and acorn squash...he doesn't like them in other forms either.)
some things just bring back childhood memories.
like going to the hostess store just outside of spreckels, ca with my grandma and grandpa when we were lil bits.
those were gooood days.
i can not believe someone actually posted a picture of the store!
i would just stand and stare at the 5 foot tall white wire rack bursting with all sorts of baked goods wrapped in crinkly wax packaging.
i remember almost always getting a lemon fruit pie.
but if it was something chocolaty i was craving,
i would pick hostess cupcakes.
i saw this recipe about a year ago and always wanted to try it.
the curlicues on top were what really caught my attention.
please note that the home made version tastes much different than the original store bought cupcake.
we'll sheez....i would hope so.
mine were fresh out of the oven for pete's sake.
who knows how long one of these bad boys has been sitting on a shelf waiting to be picked over a lemon fruit pie.
it escaped me to take a picture of the creme filling inside the cupcake!!
i know, i know...but trust me, its there.
they were pretty tasty.
Yield: about 9-11 cupcakes
For the cupcakes:
½ cup plus 2 tbsp. cake flour
1/3 cup Dutch-process cocoa powder
½ tsp. baking powder
¼ tsp. baking soda
1/8 tsp. salt
2 large eggs, separated and at room temperature
1/3 cup canola oil
½ cup plus 2 tbsp. sugar
2 tbsp. water
For the filling:
6 tbsp. unsalted butter, softened
1 ½ cups confectioners’ sugar
¾ cup Marshmallow Fluff
1 ½ tbsp. plus 1 tsp. heavy cream
For the frosting:
¼ cup heavy cream
4 oz. bittersweet chocolate, finely chopped
1 tbsp. unsalted butter, softened
Preheat the oven to 350°. Lightly coat the wells of a muffin tin with non-stick cooking spray, or line with paper liners.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat together egg yolks, canola oil, ½ cup sugar and water until well combined. Add the dry ingredients and stir until just combined.
In a clean medium bowl, beat egg whites at high speed until soft peaks form. Gradually add remaining 2 tablespoons sugar and beat until stiff and glossy. Beat one quarter of the egg whites into the batter to lighten the mixture. Add remaining whites and gently fold the mixture together until no streaks remain.
Fill the wells of the prepared muffin tin 1/2 full. Do not use cupcake liners. Bake until the cupcakes spring back when lightly touched in the center, about 13-15 minutes. Remove from oven and allow to cool slightly in pan before transferring them to a wire rack to cool completely.
To make the filling, in a medium bowl beat together the butter, confectioners’ sugar, Marshmallow Fluff and 1 ½ tablespoons of the heavy cream until fluffy. Reserve ½ cup of the mixture – transfer the rest to a pastry bag fitted with a ¼ – inch round tip. Beat the remaining 1 teaspoon of cream into the reserved ½ cup of filling, cover and reserve.
Gently insert the tip of the pastry bag about ½ – inch deep into the top of each cupcake and lightly squeeze in some of the filling. *If you do not have a pastry tip, you can use this technique.
To make the frosting, in a small saucepan heat cream over medium heat until steaming, stirring constantly. Remove from the heat, add the chocolate and let stand for 5 minutes. Add the butter and stir until smooth. Transfer 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 curlicues across the center of each cupcake. Refrigerate the cupcakes for 10 minutes to set the frosting.