Hostess-type cupcake filling?

Well just a quick jump around the net yielded these results:

Mock Hostess Cupcakes Recipe @ iChef

Here's an almond version:

Almond Cream Filling Recipe @ iChef

I am sure you could mess around a bit for different results.

Cheers,

TableBread

LOL :lol: maybe

You could also just try a buttercream icing. If whipped correctly that can be be pretty airy. Let us know what you try.

Hi Lentil<

I have had a lot of good coments from the recipe I have used for years. I use it to make a Hostess cupcake filling or a Twinkie filling. Put 2 teaspoons of hot water in a small cup and add 1/4 teaspoon of salt. Set Aside. Beat 1 7oz. jar of marshmallow creme, 1/2 cup shortening, 1/3 cup powdered sugar and 1/2 teaspoon clear vanilla. Add salt mixutre and stir until combined. I used a frosting bag with a star tip on it and just push it into the center of the cupcake and give it a quick shot of the filling. If you give it too much the cupcake will bust open. I hope this helps. Enjoy!!

FLUFF is the brand name of marshmellow creme, in case that helps you.

Lentil, I think that Fluff is about the same thing. I find jars of marshmallow creme next to the marshmallows in my local grocery store. I have never used marshmallow ice cream topping but you could give it a try. It might be better than mine. Good Luck!

we make ding dongs(ring dings) at work all the time for banquets. and we use italian meringue with vanilla.

hostess cupcake filling

Standard American Buttercream ( shortening, XX sugar , vanilla, Water or milk) using the paddle attachment, mix until as fluffy as you desire. :chef:

Lentil, I am glad it worked for you. I can't keep them in my shop either. I also use yellow cake with the same filling to make twinkies. My family has always liked them better than the original twinkies. fatlady

What is the gelatin, cream, sugar recipe you are talking about? I need a stabilized whipped cream, but have had difficulty in making it properly...without any stringy gelatin in it. yuck. Could someone please explain to me in detail how to make this? Thanx!

I definitely would not go for a whipped cream filling. I have had countless bad experiences with the whipped cream over moistening and seeping through to the bottom of the cupcakes. It leaves an "Oily" effect on the liners. Definitely a no no. I would go for a classic cream cheese frosting, make the consistency a bit thicker ofcourse so it can hold its own.

and as for the peanut butter filling, I do not recommend using bottled peanut butter directly. Buy a package of peanut butter chips, melt them like you would chocolate, and mess with the consistency until its exactly how you want it to be. The bottled peanut butter tends to be way too sticky.

Well I made a triple chocolate cupcake, filled it with the recipe from "fatlady" also tweaked it as "lentil" did, adding more than double the powdered sugar to lighten them.... a total hit, nothing but crumbs are left..

Thanks guys

 I use a standard butter cream (whatever flavor turns you on and whatever color. ) only I add a bit of instant modified food starch for stability and it retards any weeping into cake. For hostess type snowballs I  mix with fluff( do on mixer) and roll in coconut. For Funny Bones type  whip in pnut butter into basic buttercream and starch. I also sift my 10x sugar before using.

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

Vanilla Filling:

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 :)