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Giant Hostess Cupcake

Submitted by: | Source: BakingBites.com

2010-05-08 Other
5 8

Takes you back to your childhood!

  • Servings: 16-20

Ingredients:

2 Batches
Chocolate Cake Layers, 4 layers -- total
1 Batch
Vanilla Cream Filling
***we Doubled This!
1 Batch
Rich Chocolate Frosting, recipe below
***we Doubled This!

Directions:

Take all four (cooled) chocolate cake layers and level the domed tops using a large, serrated knife. Using a large biscuit cutter, or a paring knife, cut an approx. 5-inch circle from the center of each of two of the cake layers.

Stack one uncut layer on a cake plate or serving tray and place the two center-less layers on top of it. Fill the center of the cake with the vanilla cream filling. Reserve about 1-2 tbsp of filling to make the squiggle on top of the cake.

Place final uncut layer on top of the filling to seal it in.

Frost entire cake with a thin layer of rich chocolate frosting. Using a large offset spatula will give you the smoothest finish.

Place reserved vanilla filling into a plastic bag and cut off the corner. Pipe filling onto top of the cake in a squiggly line to finish.

Cake can be refrigerated or kept at room temperature.

Rich Chocolate Frosting

1/4 cup butter

1 cup chopped semisweet chocolate (or chocolate chips)

1 1/2 cups confectioners’ sugar

1/4 cup milk (lowfat is fine)

1 tsp vanilla extract

Melt together butter and chocolate in a medium-sized, microwave safe bowl. Work in 30 second intervals, stopping to stir frequently, and continuing until the mixture is smooth. Let cool slightly (about 3-5 minutes).

Add in confectioners’ sugar, milk and vanilla and beat on medium-high speed with an electric mixer until smooth.

Frost sides and top of Giant Hostess Cupcake (above).

Devil’s Food Cupcakes with Cream Filling

1/2 cup butter, room temperature

2 cups sugar

3 large eggs

3/4 cup sour cream (low fat or full)

1 tsp vanilla extract

2 cups all purpose flour

2 tsp baking soda

1/2 tsp salt

1/4 cup cocoa powder

2-oz dark chocolate

1 cup water, boiling

Preheat the oven to 350F and lightly grease two 12-cup muffin tins.

In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, followed by sour cream and vanilla extract.

In a small bowl, whisk together flour, baking soda and salt. Add half of flour mixture to the butter mixture, followed by the sour cream and vanilla extract, followed by the addition of the rest of the flour mix. Stir well between each addition and mix until no streaks of flour remain.

Stir the cocoa powder and the dark chocolate into the boiling water (easiest in a large measuring cup). Pour chocolate water into the rest of the batter and stir until uniform.

Evenly distribute batter into prepared baking cups. Bake for 13-15 minutes, until a tester comes out clean and the cakes spring back when lightly pressed. (It’s fine if you can’t fit both trays into the oven at the same time, just wait until one batch finishes before putting in the second pan)

Turn cupcakes out onto a wire rack to cool completely before frosting and filling.

Vanilla Cream Filling

3 tbsp all purpose flour

1/2 cup milk (low fat is fine)

1/2 cup butter (or trans fat-free shortening)

1/2 cup granulated sugar

1/2 scraped vanilla bean or 1 tsp vanilla extract

Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. This will only take a few minutes. Sir continuously to prevent the mixture from clumping and do not bring all the way to a boil. When thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature.

When the milk mixture is cool, cream the butter (or shortening) and sugar together in a medium bowl until lightl. Add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electrick mixer for 7 minutes, until light and fluffy. Scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes.