Hostess Cupcake Cookies Recipe with a Cake Mix | Practically Homemade (2024)

FAQs

What is Hostess CupCake filling made of? ›

Hostess cupcakes are a plastic wrapped, store bought treat consisting of a soft, chocolate cupcake with a marshmallow cream filling topped with a thin layer of chocolate ganache and finished off with a loopy vanilla icing.

Although Hostess Brands entered into bankruptcy protection in 2012, the company planned to continue making CupCakes and other snack cakes such as Twinkies and Sno Balls. These plans were derailed by the company's liquidation and announcement that they were going out of business on November 16, 2012.

BATTER: Generally, a box of cake mix will make 5 cups of batter, which equates to 24 standard cupcakes, 48 mini cupcakes and 12 jumbo cupcakes.

Icing. You'll also want to pickup a #21 star frosting tip for the creamy filling, a #5 (or just cut the corner off of a frosting bag) for the original squiggle detail and pastry bags. If you look at the actual product packaging for a Hostess cupcake you'll notice 7 swirls.

The Master's Cupcake is an absolutely divine chocolate sponge cake topped with the "grey stuff," shimmery sugar pearls, and an ornate chocolate topper. You can find this special cupcake on the breakfast and lunch menus at Be Our Guest Restaurant! During dinner, the "grey stuff" is served in a chocolate shell.

Ingredients: Sugar, water, enriched flour (bleached wheat flour, malted barley flour, niacin, ferrous sulfate or reduced iron, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, tallow, dextrose, egg, contains 2% or less: soybean oil, corn starch, modified cornstarch, hydrogenated tallow, whey, ...

Unfortunately, due to several factors, including high production costs, lack of health-conscious products, multiple labor unions, extensive pension plans, and significant debt, Hostess Brands, Inc. had to file for bankruptcy in 2012.

It emerged from bankruptcy protection in 2009, renamed itself Hostess Brands--and then filed for bankruptcy protection again in 2012. After the company asked its union for yet more concessions and workers went on strike, Hostess decided to call it quits and shut down its factories.

Why it matters: A decade ago, Hostess was left for dead after its second bankruptcy in a span of a few years. After a huge public fight with union leadership, the company decided to liquidate in 2012 — and, briefly, there were fears that its iconic products would disappear forever.

Replace water with whole milk, coffee, or soda.

The result is a moister and more flavorful cupcake. Replace water with whole milk in vanilla and white cake mixes. Add coffee to bring out the richness of a chocolate cupcake. Lemon lime soda will make a citrus cupcake sing.

Can you bake cupcakes without liners? ›

Making Cupcakes Without Liners

While sticking is a bit of a risk, you can always spray down your muffin pan and bake the cupcakes as normal. (Baker's Joy is a good product to consider using.) Make sure to evenly coat each and every cup, and to coat not only the base but also the sides of the cup. But don't over do it!

A standard cake mix will make two 9" rounds, but you don't have to follow the rules. Use a springform pan (which makes for a taller, prouder cake), a Bundt pan for instant decoration, an extra-long loaf pan or two standard ones, or a muffin tin to make cupcakes.

According to their respective websites, both brands originated in the 1910s (1913 Little Debbie, 1919 Hostess). In the 1930s, both companies launched their first iconic products: the Little Debbie Oatmeal Creme Pie and Hostess' Twinkies. Since then, the companies have been going head to head with their products.

McKee Foods, which makes Little Debbie snack cakes, snapped up Drake's Cake, which includes Devil Dogs and Yodels. The rest, including Twinkies and other Hostess cakes, was acquired by Metropoulos & Co.

Smucker is now the owner of Hostess Brands and its portfolio of iconic snacks, including Twinkies, CupCakes and Donettes. Photo courtesy of J.M. Smucker Co.

Sugar, Water, Enriched Bleached Wheat Flour [Flour, Reduced Iron, B Vitamins (Niacin, Thiamine Mononitrate (B1), Riboflavin (B2), Folic Acid)], Corn Syrup, Palm Oil, High Fructose Corn Syrup, Cocoa, Partially Hydrogenated Vegetable and/or Animal Shortening (Soybean, Cottonseed and/or Canola Oil, Beef Fat), Soybean Oil, ...

Sugar / Glucose-Fructose, Enriched Wheat Flour, Vegetable Oil, Liquid Whole Eggs, Modified Palm And Modified Palm Kernel Oils, Glycerin, Modified Milk Ingredients, Water, Pink Coloured Sprinkles [Sugar, Corn Starch, Vegetable Oils(Palm Kernel, Palm), Dextrin, Soy Lecithin, Shellac, Natural And Artificial Flavour, ...

Icing recipes typically combine powdered sugar and liquid (like water, milk or juice) whereas buttercream frosting is made by creaming together butter, sugar and a little bit of milk to make the frosting fluffy, smooth and perfectly spreadable.