What is Hostess CupCake filling made of?

Hostess cupcakes are a plastic wrapped, store bought treat consisting of a soft, chocolate cupcake with a marshmallow cream filling topped with a thin layer of chocolate ganache and finished off with a loopy vanilla icing.

What are the ingredients in Hostess chocolate cupcakes?

Ingredients: Sugar, water, enriched flour (bleached wheat flour, malted barley flour, niacin, ferrous sulfate or reduced iron, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, palm oil, corn syrup, cocoa, soybean oil, tallow, contains 2% or less: glycerin, cocoa processed with alkali, modified ...

What are the ingredients in Hostess cake?

Ingredients: SUGAR, WATER, ENRICHED FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, FERROUS SULFATE OR REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), TALLOW, HIGH FRUCTOSE CORN SYRUP, PALM OIL, CORN SYRUP, CONTAINS 2% OR LESS: MODIFIED FOOD STARCH, CORNSTARCH, EGG, SOYBEAN OIL, MONO AND ...

What was the missing ingredient in Izzy's cupcakes?

Izzie had trouble remembering the secret ingredient to her mother's cupcake recipe -- in fact, she needed a psychic to help her remember, if you recall. But now that she remembers what it is ( coconut extract !), you should have trouble making the cupcakes yourself."

What was the old name of hostess cupcakes?

The Hostess CupCake was first sold on May 10, 1919. According to author Andrew F. Smith, it was the first commercially produced cupcake, originally produced by the Taggart Bakery as the Chocolate Cup Cake .

What is the GREY stuff cupcake?

It is the delicious icing on top of the chocolate cupcake you can get for dessert at Be Our Guest restaurant in Fantasyland in the Magic Kingdom. It's grey because it's a perfectly smooth blend of cookies and cream (but there appears to be quite a bit of food coloring in there too). Disney World's "Grey Stuff" recipe!!

What did Hostess discontinue?

This time, Hostess liquidated, closing its U.S. plants, laying off its more than 18,000 employees—and ceasing production of Twinkies and the rest of its snack repertoire, including Ding Dongs and its flagship Hostess CupCakes, as well as Wonder and other baked goods .

What happened to Hostess cupcakes?

In 2012, Hostess filed for bankruptcy and was forced to shut down its operations . However, the brand was purchased by a group of investors who relaunched the company in 2013. Today, Hostess continues to produce a wide range of baked goods, including many of its classic products like Twinkies and CupCakes.

Is there beef fat in hostess cupcakes?

Sugar, Water, Enriched Bleached Wheat Flour [Flour, Reduced Iron, B Vitamins (Niacin, Thiamine Mononitrate (B1), Riboflavin (B2), Folic Acid)], Corn Syrup, Palm Oil, High Fructose Corn Syrup, Cocoa, Partially Hydrogenated Vegetable and/or Animal Shortening (Soybean, Cottonseed and/or Canola Oil, Beef Fat ), Soybean Oil, ...

What are the ingredients in hostess pumpkin cupcakes?

Sugar, Water, Enriched Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Ferrous Sulfate or Reduce Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Tallow, High Fructose Corn Syrup, Corn Syrup, Palm Oil, Soybean Oil, Contains 2% or Less: Pumpkin, Modified Cornstarch, Cornstarch, Egg, Whey, Mono and ...

Copy Cat Hostess Cupcake Recipe (2024)

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What You Need

CUPCAKES:
3 cups all-purpose flour
1 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup canola oil
2 cups sugar
3/4 cups applesauce
1 cup milk
1 cup water
1 teaspoon vanilla
FILLING:
6 tablespoons unsalted butter, softened
1/2 cup, plus 2 tablespoons confectioners’ sugar
3/4 teaspoon vanilla
pinch salt
1 1/4 cups marshmallow spread
FROSTING:
6 tablespoons unsalted butter, softened
1 1/2 cups semi-sweet chocolate chips
2 tablespoons light corn syrup
1/2 teaspoon vanilla

What to Do

CUPCAKES:
Preheat oven to 375 degrees.
Line muffin pan with cupcake liners.
In a medium bowl, combine flour, cocoa powder, baking soda, and salt.
In a large bowl combine oil and sugar. Mix well.
Stir in the apple sauce and vanilla.
Add half of the flour mixture and mix until just combined.
Slowly pour in the water, mixing on low.
Beat in the remaining flour mixture.
Slowly add the milk and beat on low until thoroughly mixed.
Fill each cupcake liner with 2 tablespoons of batter.
Bake for 15-18 minutes.
Allow to cool completely before filling or frosting.
FILLING:
In a medium bowl, cream the butter and sugar together.
Stir in the vanilla and pinch of salt.
Mix in the marshmallow spread and whisk until light and fluffy.
Cover and chill until slightly thickened.
FROSTING:
In microwave-safe bowl, melt the butter, chips, and corn syrup until smooth and glossy.
Stir in the vanilla.
Cover and chill until thickened slightly.
ASSEMBLY:
Fill a disposable decorator bag, fitted with a cupcake filling tip, with the chilled filling.
Insert the tip into the center of the cupcake and squeeze to fill.
Turn the cupcakes upside down and dip them in the chocolate frosting to coat the tops completely.
Chill for 15 to 20 minutes before decorating.
Use the remaining filling and pipe it on top of the cupcakes in a swirled design.
Chill for 30 to 45 minutes.

ENJOY!

Copy Cat Hostess Cupcakes

: Sara @ BudgetSavvyDiva

: Copy Cat

: Makes 30 Cupcakes

Copy Cat Hostess Cupcakes

Ingredients

CUPCAKES:
3 cups all-purpose flour
1 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup canola oil
2 cups sugar
¾ cups applesauce
1 cup milk
1 cup water
1 teaspoon vanilla
FILLING:
6 tablespoons unsalted butter, softened
½ cup, plus 2 tablespoons confectioners’ sugar
¾ teaspoon vanilla
pinch salt
1¼ cups marshmallow spread
FROSTING:
6 tablespoons unsalted butter, softened
1½ cups semi-sweet chocolate chips
2 tablespoons light corn syrup
½ teaspoon vanilla

Instructions

CUPCAKES:
Preheat oven to 375 degrees.
Line muffin pan with cupcake liners.
In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
In a large bowl, or the bowl of a standing mixer, combine oil and sugar. Mix well.
Stir in the apple sauce and vanilla.
Add half of the flour mixture and mix.
Slowly pour in the water, mixing on low.
Beat in the remaining flour mixture.
Slowly add the milk and beat on low until thoroughly mixed.
Fill each cupcake liner with 2 tablespoons of batter.
Bake for 15-18 minutes.
Allow to cool completely before filling or frosting.
FILLING:
In a medium bowl, cream the butter and sugar together.
Stir in the vanilla and pinch of salt.
Mix in the marshmallow spread and whisk until light and fluffy.
Cover and chill until slightly thickened.
FROSTING:
In microwave-safe bowl, melt the butter, chips, and corn syrup until smooth and glossy.
Stir in the vanilla.
Cover and chill until thickened slightly.
ASSEMBLY:
Fill a disposable decorator bag, fitted with a cupcake filling tip, with the chilled filling.
Insert the tip into the center of the cupcake and squeeze to fill.
Turn the cupcakes upside down and dip them in the chocolate frosting to coat the tops completely.
Chill for 15 to 20 minutes before decorating.
Use the remaining filling and pipe it on top of the cupcakes in a swirled design.
Chill for 30 to 45 minutes.

Categorized:

Copy Cat Recipes
Dessert
Kid Friendly
Recipes
snack

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