Homemade Hostess Cupcakes Recipe
Kids and hubbies love their treats for lunch but sending cake in a lunch can be messy so, to prevent the frosting from sticking to everything, slice the cake in half horizontally and make a “sandwich” of it with the frosting in the middle.
Better still, here is a recipe from Dining on a Dime explaining how to make cream filled cupcakes like the chocolate Hostess ones and you don’t need to frost them.
The thing I like most about these homemade hostess cupcakes is that they freeze well so you can pull out one or two as you need them, which makes these great for birthday parties, football games or any time of the year.
You can also make a huge batch right before the summer heat hits and freeze them. Boy, do they make a tasty frozen treat.
If you have leftover filling, you can freeze it separately, then thaw and use for your next batch of cupcakes or make a double batch to keep in the freezer for when you need it.
You can use this recipe for almost anything that needs a cream filling – yellow cakes, spice cakes, to spread on gingerbread, creme horns, and donuts.
1/2 cup (1 stick or 1/4 lb.) butter
2/3 cup evaporated milk
½ cup shortening
2 tsp. vanilla
1 cup sugar
Mix all ingredients in a bowl and beat with an electric mixer without stopping for 30 minutes. With a pastry bag and a long pastry tip, poke a hole in the center of each cupcake and fill.
Fills one cupcake recipe or makes a good center filling for layer cakes. This is just like the filling in the cupcakes at the store. Kids love to take them in lunches and they freeze well. Eat them right from the freezer, either thawed or frozen. Frost cupcakes as desired. Fills 20-24 cupcakes.