Healthy Hollywood: Fab Food Friday – Long Live Hostess Cupcakes!
First Published: November 23, 2012 11:36 AM EST Credit: Taste of Home magazine
NEW YORK, N.Y. -- Forget the crashing economy — some folks were up in arms over the fall of the Hostess empire. Our favorite childhood junk food brand announced last week it was taking its goodies off the shelf. The idea of no more Twinkies, Ding Dongs, Wonder Bread or Ho-Hos prompted a collective sigh nationwide from those who grew up with these nostalgic treats.
Fear not! There’s always a way to bring back these desserts in your own kitchen. Catherine Cassidy, author of “Taste of Home Best Loved Recipes” cookbook has the not-so-skinny on making your own versions of these Hostess favorites.
Catherine shared her recipe for Cream-Filled Cupcakes with Healthy Hollywood.
1 pkg. devil’s food cake mix
2 tsp. hot water
1/4 tsp. salt
1 jar (7 ounces) marshmallow creme
1/2 cup shortening
1/3 cup confectioner’s sugar
1/2 tsp. vanilla extract
1 cup semisweet chocolate chips
3/4 cup heavy whipping cream
Prepare and bake cake batter according to directions for cupcakes. Cool for 5 minutes before removing from pans to wire racks to cool completely. For filling, in a small bowl, combine water and salt, until salt is dissolved. Cool. In a small bowl, beat the marshmallow creme, shortening, confectioners’ sugar and vanilla until light and fluffy; beat in the salt mixture.
Cut a small hole in the corner of a pastry or plastic bag; insert round pastry tip. Fill the bag with cream filling. Push the tip through the bottom of paper liner to fill each cupcake.
(FOR GANACHE) Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a dipping consistency.
Dip cupcake tops in ganache; chill for 20 minutes or until set. Store in refrigerator. Makes 2 dozen.
For more recipes from home cooks nationwide, check out “Taste of Home Best Loved Recipes” cook book. It’s in bookstores now.
-- Terri MacLeod
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