Homemade Hostess Cupcakes

First of all, THESE ARE NOT HEALTHY!!!  but they are good.  If you make them yourself, you'll know what's in them, so that makes them a little healthier, right?

I adapted these from a couple of different recipes I found at www.browneyedbaker.com.

If you have a few minute to make homemade marshmallow cream for the filling rather than store bought, it's really easy and worth the time. And you'll know it has pronounceable ingredients in it.  I recommend making the marshmallow cream first.  You can finish it and put in in the refrigerator until ready to use.  I also recommend smearing it on graham crackers and topping with chocolate chips!

Homemade Marshmallow Cream

3/4 cup granulated sugar
1/2 cup agave syrup
1/4 cup water
pinch salt
2 egg whites, room temperature
1/4 tsp cream of tartar
1 1/2 tsp vanilla extract

Combine the sugar, agave, water and salt in a small saucepan over medium high heat.  Boil, stirring occassionally, until the mixture reaches 240F on a candy thermometer.  While the sugar mixture is boiling, add egg whites and cream of tartar to a stand mixer and whisk on medium high speed until soft peaks form.  The egg whites need to be ready and waiting once the sugar reaches 240F.  If your egg whites reach soft peak stage before your sugar mixture reaches 240F, turn off the mixer until the sugar mixture is ready.  Turn the mixer on medium low and very slowly stream the sugar syrup down the side of the mixing bowl, stopping occasionally to allow the egg whites and syrup to blend.  It will begin to look a little soupy at this point.  Once all the syrup is added and blended, turn the mixer to medium high and beat until stiff glossy peaks form and the mixture has cooled substantially, about 5 to 8 minutes.  Add the vanilla extract in the last minute of beating.  Use immediately or store in an airtight container in the refrigerator up to 2 weeks.

Her recipe says it yields 2 cups, but I got about 5 cups.

I didn't follow her chocolate cake recipe.  I had a chocolate cake mix and used that instead.  However, this recipe from Pillsbury is really good:

Basic Chocolate Cake
2 cups all purpose flour
1 1/4 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
1/2 cup butter, softened
1 tsp vanilla
2 eggs
4 oz unsweetened chocolate, melted
1 cup milk

Preaheat oven to 350F.  Line a cupcake pan with 12 cupcake liners.  In a medium bowl, combine flour, baking soda and salt.  In a large bowl, beat sugar and butter until light and fluffy.  Beat in vanilla and eggs.  Stir in chocolate.  Alternately add dry ingredients and milk, beating well after each addition.  Scoop into cupcake pan and bake 15 to 20 minutes until toothpick inserted in center of cupcake comes out clean.  Allow to cool completely.

Cupcake Filling
1 cup marshmallow cream
1/4 cup unsalted butter, room temperature
1/2 cup powdered sugar

Beat the marshmallow cream and butter at medium speed until soft and light, about 2 minutes.  Reduce the speed to low and add powdered sugar.  Once incorporated, increase speed to medium high and beat an additional 1 to 2 minutes or until very light and fluffy.  Transfer to a pastry bag fitted with a large round tip (I used a ziploc bag with the corner snipped off) and refrigerate until ready to use.

Ganache Frosting
2 1/2 oz bittersweet chocolate, finely chopped
1/4 cup heavy cream

Place the chopped chocolate in a small mixing bowl.  Heat the cream in a small saucepan over medium heat until it simmers.  Pour the cream over the chocolate.  Let stand for 2 minutes and then whisk together until a smooth ganache forms.  Set aside to thicken, about 5 minutes.

ASSEMBLY
Using a paring knife or an apple corer, hollow out the center of the cupcakes about 1 inch wide and going 2/3 of the way into the cupcake making a hole for the filling.  Place the tip of the pastry bag (or snipped ziploc bag) into the hole and fill the cupcake (After the first few, I discovered when the cupcake just around the hole started to swell, that meant it was filled).  If the ganache is liquid enough to dip the top of your cupcake, dip it to cover the edges, allow excess to drip off and place right side up on a cooling rack.  Mine was a little thick, so I used a small spatula to frost the top, starting around the edges of the cupcake and working toward the center to cover the filling.

If you have any leftover cupcakes, store them covered in the refrigerator.

This sounds like a lot of work, but it's really good.  We all loved them!

Chicken Cordon Bleu - my version, deconstructed and updated!

This meal was not rocket science, but it tasted so good, I had to post it!



2 tbsp plus 2 tsp grapeseed oil (or other heat safe oil such as coconut)
2 chicken breasts
2 cups plain bread crumbs
1 tbsp chili powder
1 tsp salt
1 tsp black pepper
3/4 lb lunchmeat ham
1/2 cup sliced onion
4 slices chipotle havarti, or pepper jack

In a shallow bowl, combine bread crumbs, chili powder, salt and pepper.  Split chicken breasts horizontally to make 4 thin breast fillets.  Heat 2 tbs grapeseed oil in a large skillet over medium heat.  Press the chicken into the breadcrumb mixture to coat and flatten slightly. Fry chicken breasts on both sides until cooked, approx 5 to 7 minutes per side.  While the chicken is cooking, Separate the ham into 4 piles, flattening and shaping to fit on top of chicken breast fillets.  Heat 2 tsp grapeseed oil in a medium skillet over medium heat. Cut the onion slices once or twice to make slivers of onion.  Using a spatula, transfer the ham piles to the skillet, keeping the piles separate.  Place the onion on top of the ham.  Top the onion with one slice of cheese.  Cover the skillet with a lid until the cheese is melted, about 5 minutes.  To serve, transfer the cheesy ham pile to the top of the chicken fillet.  I served sauteed swiss chard with arugula, chives and pineapple on the side.  Enjoy!

I wish I had taken a picture.  Next time!

Serves 4 (unless you have a hungry teenager, this may only be enough for him)