Need a homemade Hostess cupcake recipe
I'm looking for a recipe for my grandpa's birthday. He loves Hostess cupcakes but I want to make an improved homemade version. I'm thinking maybe a nice devil's food cake with a fluffy cream filling and chocolate ganache frosting/glaze. Does anyone have any good recipes? Thanks!
BBB, if you have time, you might want to try tracking down the cookbook "Caramel Knowledge," by Al Sicherman, a columnist for the Minneapolis StarTribune. It's a very funny book, and it's got recipes for Binkies and Bostess Bupcakes (ahem) among many other things. It's out of print, alas, but I did a quick search and there are many copies available used on eBay and Amazon.com.
What makes you so certain that your grandfather subscribes to the idea that hostess cupcakes can be improved upon? If he truly 'loves' them... he might very well love them as they are. If someone tried to force an 'improved' version of my favorite food on me, I'd tell them to go to hell. You may think you're doing a nice thing, but on some level, you may be telling him that his food choices are inferior/in need of improvement.
If he loves hostess cupcakes... buy the man what he loves, not what you think he's going to love. It's not your birthday, it's his birthday.
If you want to make him a creme filled chocolate cake with a chocolate fondant icing, go for it. But please don't tell him it's an effort to 'improve' upon one of his cherished foods.
ah, hostess cupcake cake.. yes, well, I have a recipe. and its easy, and it tastes very close to those like packaged sugar bombs. this is actually my DH's family "birthday" cake recipe. as in, the cake everyone in their family gets served on their birthday (thank god I'm exempt from this practice). I'm just glad I only have to make it and gag down one piece a year... I never thought I'd post this on chowhound. :)
start with duncan heinz "devil's food" cake mix. bake according to directions in two 8 inch pan (9inch makes too flat of cake). cool completely before you make the frosting, if the frosting cools too much, it sets up like spray on insulation. and speaking of the cake, it has to be from a box and it has to be "devil's food" or it won't taste like hostess. you don't want it tasting to "fresh" if you know what I mean.
top with boiled frosting (or 7 minute frosting as some people call it) (see recipe below.. I usually make a double batch for a two layer 8" cake.. you want lots for the center layer to imitate the cream filling). I usually thickly frost the tops of both cakes, and let is set & cool separately, then stack the two layers. I also usually leave the sides unfrosted so it "looks" more hostess-ey... my one deviation from the "family" recipe.
now for the chocolate "frosting" on top... all the chocolate drizzle is, is melted butter, mixed with ghiradelli's cocoa powder & sugar. I usually start with about a stick of melted butter, and add cocoa and sugar in equal parts to taste. you want it fairly thick, so that you more spread than drizzle it on top. this particular method does result in a drizzle that is a little granular IMHO, but it does have the right "hostess-ey" taste.
I have long been tempted to try and make a ganache out of ghiradelli chocolate chips to make a drizzle with better mouth feel than the cocoa powder, but that is blasphemous in my DH's eyes... this is one of the only areas in our married life that I must make the recipe JUST LIKE MOM DOES, and since its for his birthday.. I humbly submit to his will.
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.