Hostess Cupcakes Recipe

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Hostess Cupcakes
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Ingredients
18
Count
Nutrition
889
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Make the cupcakes - Position a rack in the center and preheat oven to 325°F Lightly butter twenty-four 1-3/4 x 3/4 (1-oz) muffin of biscuit cups.
  2. Into a medium bowl, sift together the flour, cocoa, baking soda and salt. Mix in the sugar. Make a well in the center. Whisk in the water, oil, vinegar, and vanilla. Blend until smooth. (The batter will be very thin.).
  3. Spoon the batter into the prepared cups. Bake until a cake tester inserted into the center of one of the cupcakes comes out clean, about 12 to 14 minutes. Cool the cupcakes in the pans on a wire rack for 5 minutes. Remove the cupcakes from the pans and finish cooling on the rack.
  4. To Make the filling - In a heavy medium saucepan over medium-high heat, bring the cream to a boil. Add the white chocolate and remove from heat. Let the mixture stand briefly; stir until smooth. Transfer to a metal bowl and refrigerate until chilled thoroughly, stirring occasionally. (To speed the process, set the metal bowl over a larger bowl of ice water; stir the chocolate mixture until cool.) With an electric mixer, beat the white chocolate mixture just until fluffy, about 1 minute.
  5. Transfer the filling to a pastry bag fitted with a 3/8-inch plain tip. Insert the pastry tip 1/4-inch into the bottom of each cupcake and squeeze a little filling into each one.
  6. To Make the glaze - Place the chocolate in a small bowl. Whisk in the boiling water and blend until smooth. One at a time, dip the top of each cupcake into the warm glaze. Turn the glazed cupcakes right side up and set them on a wire rack on top of a baking sheet. Refrigerate the cupcakes for 5 minutes to set the glaze.
  7. To Make the icing - In a medium bowl, whisk the egg white until frothy. Stir in the cream of tartar. Gradually mix in enough of the confectioner's sugar to make a fairly stiff and smooth icing. Fill a small paper cone with the icing and cut a 1/16-inch opening at the tip. Remove the cupcakes from the refrigerator. Pipe a design (a squiggle, spiral, etc.) on the top of each cupcake. Let the design harden and then cover and refrigerate the cupcakes. Serve at room temperature. The cupcakes can be made and refrigerated up to 2 days in advance, or frozen up to 2 weeks.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 888.69 Kcal (3721 kJ)
Calories from fat 385.64 Kcal
% Daily Value*
Total Fat 42.85g 66%
Cholesterol 53.64mg 18%
Sodium 1021.4mg 43%
Potassium 275.04mg 6%
Total Carbs 123g 41%
Sugars 93.47g 374%
Dietary Fiber 3.38g 14%
Protein 7.81g 16%
Vitamin C 0.7mg 1%
Iron 1.8mg 10%
Calcium 204.8mg 20%
Amount Per 100 g
Calories 351.56 Kcal (1472 kJ)
Calories from fat 152.55 Kcal
% Daily Value*
Total Fat 16.95g 66%
Cholesterol 21.22mg 18%
Sodium 404.05mg 43%
Potassium 108.8mg 6%
Total Carbs 48.66g 41%
Sugars 36.98g 374%
Dietary Fiber 1.34g 14%
Protein 3.09g 16%
Vitamin C 0.3mg 1%
Iron 0.7mg 10%
Calcium 81mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.7
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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