OK, I think I'm starting to catch up and can see the light at the end of the tunnel. I'm only a couple months behind.
It was about two months ago that the big headlining news was that Hostess was going out of business. All of America was in a panic. There was a run on all Hostess products at the grocery store, and people were selling Twinkies on Ebay for ridiculous amounts.
I think I fell into the same category as most Americans. I hadn't eaten a Twinkie, Cupcake, or Zinger in years, but now that they would be no more, I was upset. They were definitely a part of my growing up. Every day at school for years, I could count on some sort of Hostess product in my lunchbox. And, I have many memories associated with them. Katie and I called the raspberry filled powdered sugar donuts "Temple Donuts" because we would pick up a package for the car trip to the LDS temple when we were newlyweds. Ding Dongs and Chocodiles were also some of my favorite Hostess treats. I even remember when they came out with special orange flavored Ding Dongs.
I'm not too worried though. My bet is that some company will by Hostess, and they'll return soon.
In the meantime, I've made my own Twinkies and Cupcakes. I had planned to bring in some of both to work for Ellie's birthday. But, only the Cupcakes made it. The recipe for the Twinkies didn't make enough, and once everyone in the family tried one, or two, there weren't many left.
For the Twinkies, I used the Todd Wilbur's Top Secret Recipes version. I didn't have a Twinkie pan, so I watched his video on how to make Twinkie molds from tinfoil. Most of the Twinkies turned out well, but a few were oddly shaped. However, they all tasted remarkably like the real thing.
Next time I try making them, I plan to make them completely from scratch. Todd Wilbur's recipe uses a cake mix. I want to see if I can kick the "gourmet" level of the Twinkies up a notch.
|Yep, they look like the real thing.|
|I actually think this cream center is better than what you actually find in a Twinkie.|
The gourmet Hostess Cupcakes were a bit hit. I thought they were much better than the original. I have plans to make them at Christmas. However, I will practice my piping skills so I can write "hohohohoho" across the top. Clever, eh?
|Happy birthday, Ellie!|
Gourmet Hostess Cupcakes
Cocoa Fudge CupcakesIngredients:
- 1 ⅔ cups all-purpose flour
- 1 ½ cups sugar
- ⅔ cup cocoa
- ½ cup shortening
- 1 ½ cups buttermilk
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla
- 2 eggs
Beat all ingredients on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Pour into pan. Bake for 20-24 minutes until inserted toothpick comes out clean.
- 4-oz. chocolate
- ½ cup cream
- 2 tablespoons corn syrup
- 1 tablespoon unsalted butter
- 2 teaspoons very hot water
- ¼ teaspoon salt
- 2 cups marshmallow cream (1 7-oz. jar)
- ½ cup shortening
- ⅓ cup powdered sugar
- ½ teaspoon vanilla
Take a thoroughly cooled cup cake and core out the center. I used a vegetable coring tool, but you could use something similar like a very small biscuit cutter, or you could use a small paring knife. Pipe as much filling in as you can. Replace the top part of the core piece. Frost cupcakes with the ganache. I found it actually quite easy to dip them. Let the ganache set up completely before proceeding. Using melted white chocolate in a piping bag with a small round tip, pipe loops across each cupcake.