Classic Snacks Made from Scratch (6 page)

Dip each peanut butter–topped cake into the chocolate, peanut butter–side down. Flip gently with a fork to coat completely, then use the fork to lift the cake out of the melted chocolate, allowing the excess chocolate to drip back into the pan. Return the coated cake, peanut butter-side up, to the prepared baking sheet.

Place the baking sheet with the cakes in the refrigerator for at least 1 hour to let the chocolate coating harden.

Store the cakes in the refrigerator or at room temperature in an airtight container for up to 5 days.

For most of us, something about that little doodle of white icing against the chocolate glaze makes this a little more special and a little more nostalgic than a plain frosted chocolate cake.

YIELD:
12 cupcakes

TOTAL TIME:
3 hours, including chilling time

DIFFICULTY:
4

SPECIAL EQUIPMENT:
stand mixer, standard 12-cup muffin tin, pastry bag (or zip-top bag) with small round piping tip

CUPCAKES

1-1/4 cups (5⅜ ounces) unbleached all-purpose flour

1/2 cup (1-1/2 ounces) unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

8 tablespoons (4 ounces) chilled unsalted butter, cut into 1/2-inch cubes

1 cup (7 ounces) granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup whole or reduced-fat milk

FILLING

2 large egg whites

1/2 cup (3-1/2 ounces) granulated sugar

1/2 teaspoon vanilla extract

1/4 teaspoon cream of tartar

CHOCOLATE FROSTING

2 cups (8 ounces) powdered sugar

2 teaspoons light corn syrup

1/2 teaspoon vanilla extract

1/4 cup whole or reduced-fat milk

3 ounces semisweet chocolate, coarsely chopped (a scant 1/2 cup)

WHITE DOODLE ICING

1/2 cup (2 ounces) powdered sugar

1 teaspoon whole or reduced-fat milk

1 teaspoon light corn syrup

MAKE THE CUPCAKES:

Preheat the oven to 350°F. Spritz the wells of a standard 12-cup muffin tin with baking spray.

Whisk the flour, cocoa powder, baking powder, and salt together in a large bowl, sifting if needed to remove any lumps.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 2 to 3 minutes on medium speed, until the butter is pale and fluffy. Reduce the mixer speed to low and add the eggs one at a time, mixing thoroughly before adding the next. Add the vanilla and stir for 15 seconds to combine.

Add a third of the flour mixture, mixing on low until just combined, then half the milk. Repeat with a third more flour mixture and the remaining milk, then the final portion of flour.

Divide the batter evenly among the prepared muffin wells. Bake for 15 to 20 minutes, until the cupcakes are set in the middle. Remove the cupcakes from the muffin tin and let cool to room temperature on a wire rack.

MAKE THE FILLING:

While the cupcakes are cooling, fill a small, straight-sided saucepan halfway with water and bring to a simmer over medium-low heat. Place the egg whites and sugar in a heatproof stainless steel or Pyrex bowl and set the bowl over the simmering water. Whisk continuously for 1 to 2 minutes, until the sugar dissolves and the liquid is slightly opaque, frothy, and warm to the touch.

Transfer the whisked egg whites to the bowl of the stand mixer. Using the whisk attachment, whip on medium-high speed for about 2 to 3 minutes, until the liquid becomes opaque and glossy. Add the cream of tartar and vanilla and whip for 1 to 2 more minutes, until the marshmallow mixture forms stiff peaks when the mixer is turned off and the whisk is lifted.

MAKE THE FROSTING:

Stir the powdered sugar, corn syrup, vanilla, and milk together in a heatproof metal or glass bowl. Place over the pan of simmering water and cook, stirring, until warm to the touch. Add the chopped chocolate and cook, stirring constantly, until the chocolate is melted. Remove from the heat.

ASSEMBLE THE CUPCAKES:

Use a sharp paring knife to cut a deep, wide hole in each cupcake, leaving a 1/2-inch border of cupcake. Spoon filling into each hole, using a mini silicone spatula or spoonula, and smooth flush with the top of the cupcake.

Dip the top of each filled cupcake in the chocolate frosting, letting excess glaze drip back into the bowl. Set on a wire rack to allow the glaze to set for at least
30 minutes.

MAKE AND PIPE THE DOODLE ICING:

Whisk the powdered sugar, milk, and corn syrup together in a small bowl until a thick glaze forms. Fill a pastry bag or gallon-size zip-top bag with a small round piping tip with the icing (see How to Fill a Pastry Bag,
page 187
). Pipe circles of icing down the center of each cupcake. Allow the cupcakes to sit for at least 1 hour so the frosting and icing can firm up.

The cupcakes can be made a day in advance and kept at room temperature. They should be eaten within 3 days.

If you know me at all, you’re well acquainted with my love for a certain sunny color. The walls of my kitchen match my tangerine KitchenAid stand mixer; my vintage orange Pyrex serving bowl gets pride of place; a pumpkin-colored Eames chair sits in my foyer; heck, even my two tattoos are orange! So it goes without saying that instead of the usual chocolate version, this is my favorite Hostess cupcake. I don’t think it ever got the respect it deserved in the snack-food world, and though it’s pretty much near perfect as is, there’s nothing a little fresh orange juice can’t improve. Serve your cupcakes on an orange plate, of course.

YIELD:
12 cupcakes

TOTAL TIME:
2 hours

DIFFICULTY:
3

SPECIAL EQUIPMENT:
stand mixer, standard 12-cup muffin tin, pastry bag (or zip-top bag) with small round piping tip

CAKE

1-3/4 cups (7-1/2 ounces) unbleached all-purpose flour

1 teaspoon baking powder

1/4 teaspoon kosher salt

8 tablespoons (4 ounces) chilled unsalted butter, cut into 1/2-inch cubes

1 cup (7 ounces) granulated sugar

2 large eggs plus 1 egg yolk

1/2 teaspoon orange extract

1/2 teaspoon vanilla extract

1 cup freshly squeezed orange juice (from 3 or 4 oranges)

FILLING

2 large egg whites

1/2 cup (3-1/2 ounces) granulated sugar

1/2 teaspoon vanilla extract

1/4 teaspoon cream of tartar

ORANGE FROSTING

2 cups (8 ounces) powdered sugar

2 teaspoons light corn syrup

1/2 teaspoon orange extract

1/4 cup whole or reduced-fat milk

3 ounces white chocolate, coarsely chopped (a scant 1/2 cup)

WHITE DOODLE ICING

1/2 cup (2 ounces) powdered sugar

1 teaspoon whole or reduced-fat milk

1 teaspoon light corn syrup

MAKE THE CUPCAKES:

Preheat the oven to 350°F. Spritz the wells of a standard 12-cup muffin tin with baking spray.

Whisk the flour, baking powder, and salt together in a large bowl, sifting if needed to remove any lumps.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 2 to 3 minutes on medium speed, until the butter is pale and fluffy. Reduce the mixer speed to low and add the eggs and yolk one at a time, mixing thoroughly before adding the next. Add the orange and vanilla extracts and stir for 15 seconds to combine.

Add a third of the flour mixture, stirring until just combined, then half the orange juice. Repeat with a third more flour mixture and the remaining orange juice, then the final portion of the flour mixture.

Divide the batter evenly among the prepared muffin wells. Bake for 15 to 20 minutes, until the cupcakes are set in the middle. Remove the cupcakes from the muffin tin and cool to room temperature on a wire rack.

MAKE THE FILLING:

While the cupcakes bake and cool, fill a small, straight-sided saucepan halfway with water and bring to a simmer over medium-low heat. Place the egg whites and sugar in a heatproof stainless steel or Pyrex bowl and set the bowl over the simmering water. Whisk continuously for 1 to 2 minutes, until the sugar dissolves and the liquid is slightly opaque and frothy, and warm to the touch.

Transfer the whisked egg whites to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed for about 2 to 3 minutes, until the liquid becomes opaque and glossy. Add the cream of tartar and vanilla and whip for 1 to 2 more minutes, until stiff peaks form when the mixer is turned off and the whisk is lifted.

MAKE THE FROSTING:

Stir the powdered sugar, corn syrup, orange extract, and milk together in a heatproof metal or glass bowl. Set over the simmering water and cook, stirring, until warm to the touch. Add the chopped white chocolate and cook, stirring constantly, until the chocolate is melted. Remove from the heat.

ASSEMBLE THE CUPCAKES:

Use a sharp paring knife to cut a deep, wide hole in each cupcake, leaving a 1/2-inch border of cupcake. Spoon filling into each hole, using a mini spatula or spoonula, and spread flush with the top of the cupcake.

Dip the top of each filled cupcake in the white chocolate glaze, letting excess glaze drip back into the bowl. Set on a wire rack to allow the glaze to set for at least 30 minutes.

MAKE AND PIPE THE DOODLE ICING:

Whisk the powdered sugar, milk, and corn syrup together in a small bowl until a thick glaze forms. Fill a pastry bag or gallon-size zip-top bag fitted with a small round piping tip with the icing (see How to Fill a Pastry Bag,
page 187
).

Pipe circles of icing down the center of each cupcake top. Let sit for at least 1 hour to let the frosting and icing firm up.

The cupcakes can be made a day in advance and kept at room temperature. They should be eaten within 3 days.

You know I’m a stickler for specific ingredients: buttermilk powder, citric acid, and dark cocoa powder all appear throughout the book. But for this recipe, I’m going to mix things up and suggest a specific pan. For truly authentic Twinkie shapes, a canoe pan will give your cakes the signature rounded edges. If you’re less concerned with a real Twinkie shape, the recipe also works in cupcake pans or mini loaf pans. Me? I use my hot dog bun pan, which makes spot-on split-top buns for homemade lobster rolls … but that’s another recipe for another book.

YIELD:
16 cakes

TOTAL TIME:
2 hours

DIFFICULTY:
3

SPECIAL EQUIPMENT:
canoe pan (or standard 12-cup muffin tin, 4 mini loaf pans, square metal baking pans, or split-top hot dog bun pan), food processor, electric hand mixer and/or stand mixer, candy/oil thermometer, pastry bag (or zip-top bag) with large round piping tip

CAKE

5 large eggs, at room temperature

1 cup (7 ounces) granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

1 tablespoon vanilla extract

1 cup (4-1/4 ounces) cake flour

FILLING

3/4 cup (5-1/4 ounces) granulated sugar

1 tablespoon light corn syrup

1/4 cup water

3 large egg whites

1 teaspoon vanilla extract

MAKE THE CAKES:

Preheat the oven to 350°F. Spritz the pan(s) or pan wells with baking spray.

Separate the egg whites and yolks into separate large bowls.

Pour the sugar, baking powder, and salt into the bowl of a food processor and process for 15 to 20 seconds, until finely ground. Transfer to a medium bowl.

Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the egg yolks on medium speed for about 20 to 30 seconds, until they start to froth, thicken, and lighten in color. Slowly add the ground
sugar mixture and the vanilla, and continue to beat until the eggs are very thick and pale—almost off-white and creamy in color. Reduce the mixer speed to low and stir in the flour. Set aside.

Using an electric hand mixer on high speed or a stand mixer fitted with the whisk attachment on medium-high, whip the egg whites into soft peaks. Stir about a quarter of the whipped egg whites into the batter to loosen it up, then gently fold in the remaining whites in 2 or 3 batches, working slowly to incorporate them without destroying their fluffiness.

Pour the batter into the prepared pan; if using a canoe pan or muffin tin, fill each well two-thirds full. Save any remaining batter for a second batch.