0-Hostess CupcakesApril 22, 2008 at 6:30 am | Posted in Cupcakes | 17 Comments
Tags: earth day, hostess cupcake, organic
The Hostess Cupcake goes organic in celebration of Earth Day!
I used Beatty’s Chocolate Cake recipe for the cupcakes. Organic (mostly) everything. The difference was I had trouble finding organic vegetable oil so I substituted for organic olive oil. These turned out much lighter than the non-organic version and they rose high.
I made regular size cupcakes and baked them for about 20 minutes. Once they had cooled completely, I used a large pastry tip to poke holes in the tops of the cupcakes. After that I used the same size tip on a pastry bag, and piped the filling into the holes.
The white swirl on top is just melted white chocolate.
I stored these under a cake dome on the counter…great the next day! Maybe even better than the first. I just love a dessert that can be made the day ahead!
- 1 3/4 cups all purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 t baking soda
- 1 t baking powder
- 1 t salt
- 1 cup nonfat milk*
- 1 T vinegar*
- 1/2 cup olive oil
- 2 eggs
- 1 t vanilla
- 1 cup hot coffee
Preheat the oven to 350 degrees. Spray three 8 inch round cake pans with Pam, line with parchment paper and spray again.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into standing mixer’s bowl. In another bowl, combine the milk, vinegar, oil, eggs and vanilla. Turn mixer on low and slowly add the wet ingredients to the dry. Keep the mixer on low and slowly pour in the hot coffee. Be sure to scrape down the sides and mix again.
The batter will be wet. Carefully pour into silpat cupcake cups, halfway. Bake on a baking sheet for 20 minutes or until cake tester comes out clean.
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 till smooth. Transfer to a metal bowl and refrigerate until chilled thoroughly, stirring occasionally. With an electric mixer, beat the white chocolate mixture just until fluffy. About 1 minute.
Place the chocolate in a small bowl. Whisk in the boiling water and blend till smooth. One at a time, dip the top of each cupcake into the warm glaze. Turn the glazed cupcake right side up and set on wire rack on top of a baking sheet. Refrigerate the cupcakes for 5 minutes or to set the glaze.