Just Like Hostess Cupcake

I saw a picture of a cupcake that looked like those hostess ones that used to be packed in school lunches, you know in the old school metal lunch boxes right by the fruit punch pouch and p&j sandwich.  It was intriguing and as I'm soy, milk and nut free right now I decided to make it all from scratch.  The end result was yummy yummy yummy!  I didn't even like these growing up, but I like this adult version.  t think it will be even better when I can make it using real butter, there is no real substitute for the taste of real butter in my opinion.  I learned a few things.  The glaze is amazing an my new favorite for donuts and cupcakes.  And be careful if you put too much filling in a cupcake it will explode!  And yes, there are allot of steps but they are worth the end result just be patient.  We decided to decorate with loopy W's for our last name, Cadence is learning letters right now. 

Recipe Modifications

• I made these milk protein, soy protein and nut free.  So I always used fleishmann's unsalted dairy-free margarine and rice milk

White Icing Ingredients

1 cups confectioner sugar

1 tablespoons butter (softened) or fleishmann's unsalted dairy-free margarine

1/2 teaspoon vanilla

1/2 teaspoon water

1-2 teaspoons milk or rice/almond milk

Chocolate Glaze Ingredients

1 1/2 cups chocolate chips

3/4 stick (6 tablespoons) butter or or fleishmann's unsalted dairy-free margarine

2 tablespoons light corn syrup

1 teaspoon vanilla extract

Vanilla Cupcake Ingredients

1 1/2 cups all purpose four

1/2 teaspoon baking powder

1/4 fine sea salt

1/2 cup unsalted butter, softened or fleishmann's unsalted dairy-free margarine

3/4 cup granulated sugar

2 eggs, room temperature

2 teaspoons vanilla extract

2/3 cup whole milk, room temperature or rice/almond milk

Marshmallow Filling Ingredients

1 1/2 cups marshmallow cream

1 stick (1/2 cup) butter, at room temperature or fleishmann's unsalted dairy-free margarine

Cupcake Construction

1. Make and bake the vanilla cupcakes.  You can use a box mix or the recipe for vanilla cupcakes below is good.  You don't want too sweet of a cupcake or the end cupcake will be too sweet.
2. Make the Marshmallow filling from the home made simple link and put into fridge.
3. After the cupcakes have cooled.  Fill a pastry bag with a large round tip.  Press the tip into the center of each cupcake and carefully fill it.  Be careful if you fill it too much it will crack!
4. Make the Chocolate Glaze from the home made simple link.  Dip each cupcake into the glaze.
5. Place all glazed cupcakes into the fridge and allow to cool for 20 minutes or more.
6. Place the icing in a bag with a tip or plastic bag and cut a corner.  Then it's time to decorate.  We decided on loopy W's to go with our last name

Recipe Links

This recipe was inspired by a home made simple recipe for cream-filled cupcakes

Click Here for Recipe

The vanilla cupcake recipe is from squidoo

Click Here for Recipe

Recipe for White Icing

1. Mix all ingredients except milk.  I use a hand mixer for this.
2. Add milk a little at a time until a thick glaze is formed.