Cupcakes
Chocolate cake mix (I like Pamela’s gluten free)
Ingredients to make the cupcakes
Cream Filling
1 cup butter-flavored shortening (I like Spectrum Naturals <–no trans fats!)
1 cup powdered sugar
1-1/3 cups marshmallow cream (I used Ricemellow Crème brand)
¼ tsp salt
1 Tbsp hot water
1-½ tsp gluten free vanilla extract
Frosting
16 oz (1 pound box) powdered sugar
2/3 cup unsweetened cocoa powder
¼ tsp salt
¼ tsp gluten free vanilla extract
½ cup butter flavored shortening (use Spectrum Naturals)
1/3 cup boiling water
Optional
White vanilla frosting for swirl (pen is best)
Make the cupcakes as directed on the package. Let cool.
Make the cream filling by beating the shortening, sugar, and marshmallow cream together. Dissolve the salt in the hot water and then beat into the sugar mixture. Then beat in the vanilla.
Make the chocolate frosting by beating all the ingredients together with a hand mixer and set aside.
Using a round handled spoon, poke a hole into the center of each cupcake until it is about ¼ inch away from the bottom. Create a little “well” in each cupcake by spooning out a small amount of cake. (The cake crumbs can be enjoyed seperately, or on top of ice cream, as was the case with me!) Do this to each cupcake. Take the filling and place it in a gallon size zip type bag.
Cut a VERY SMALL edge off one corner so you can squeeze the filling out. Place the cut edge into the hole of the cupcake and squeeze out just enough filling until it peeks out of the top. Set the cupcake aside and do the same to the rest.
Take the frosting and frost the tops. You can use a knife to spread it on or dip the top of each cupcake into the frosting and gently pull out.
For the final touch, (and to make these look like real Hostess cupcakes), use the vanilla frosting pen to pipe a swirl on top.
ENJOY!!
