Also, any ideas for a peanut butter filling?
I know you posted this quite a while ago but I just happened upon this site today. I have used this for graduation parties where I have made the cakes, cupcakes etc. It sounds interesting but turns out very nice.
1 c. milk
2 tbs. flour
Cook until thick and creamy, cool completely.
1/2 c. shortening
1/2 c. real butter
1 tsp. vanilla or almond extract
1 c. sugar
1/2 tsp. salt
Mix together until creamy. Add cooked mixture and mix until light and creamy. Use decorating bag and tip to fill cupcakes.
I have a recipe for 'Fluffy Marshmallow Cream'
6 Tbs water, 1 1/4 C light corn syrup, 3/4 C plus 1 T sugar, 4 Large egg whites, pinch of salt, pinch or cream of tarter, 2 T vanilla extract.
Dir: bring water, corn syrup & 3/4 C sugar to 245 degrees.
Wisk egg whites, salt & cr of tartar until creamy and foamy, then sprinkle the 1 T sugar and continue wisking until whites hold very soft peaks. While on slow speed, drizzle the hot syrup, turn mixer to high and wisk until thick & fluffy and just warm, turn to low, add vanilla.
Another filling recipe I got from Joy of Baking for a Whoopie Pie.. I use for Whoopie Pies
1/4 cup (55 grams) vegetable shortening
1/4 cup (4 tablespoons) (55 grams) unsalted butter, room temperature
1 cup (115 grams) confectioners' (powdered or icing) sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup (120 ml) light corn syrup
1/8 tsp or a Pinch of salt
Filling: Beat the shortening and butter until soft and creamy.
With the mixer on its lowest speed, gradually beat in the confectioners' sugar.
Increase the speed to high, and beat until light and fluffy, about 5 minutes.
Then, with the mixer on low speed, beat in the vanilla extract and slowly drizzle in the corn syrup. Continue to beat until the filling looks like soft mayonnaise. (harder is better
Every one loves this, but to be more like Hostess, you might want to go all shortening and leave out the butter :)