The Hostess Cupcakes by Eddy Atallah


- 1 cup all purpose flour - 1/3 cup coco powder - 3/4 teaspoon backing powder - 1/4 teaspoon backing soda - 1/4 teaspoon salt - 1 stick salted butter - 3/4 cup sugar - 2 eggs - 1 teaspoon vanilla extract - 3/4 milk The marshmallow filling and frosting - 1 egg - 1/8 teaspoon cream of tarter - 1/3 cup of water - 1/3 cup of sugar - 1/4 corn syrup - pinch of salt - teaspoon of vanilla


1) Pre-heat oven to 350F
2) In a medium size bowl mix in your coco powder,all purpose flour, baking powder, backing soda and salt. whisk to combine and then set aside.
3) in a stand up miser beat in your butter and sugar until it is light and fluffy (about 2 minutes).
4) Add your eggs one at a time into the mixer (mix for a while until placing the next egg)then add your vanilla
5) now alternate by pouring about a third of you flour mixture into the mixer and then a third of your milk. Keep doing this until all of your flour and milk is gone. This ensures products are evenly mixed together and evenly distributed. (start mixer on low so flour does not make a mess)
6) Divide the cupcake batter evenly in your muffin cups
7)Bake for 15 - 20 minutes and allow them to cool

The marshmallow filling and frosting
1) in a stand up mixer, beat one egg with your cream of tarter on a medium speed till soft peaks form
2) While that's mixing, in a small sauce pan equipped with a candy thermometer, heat up your water, sugar, corn syrup and a pinch of salt. Put it on medium heat but keep an eye on the thermometer because you don't want it to go over 240F
3) when it gets to 240 degrees remove it from the stove and slowly add it to your egg whites while your mixer is on low. Try to avoid getting the syrup on the whisk but actually pour against the bowl. whisk for six minutes on a medium-high speed.
4) after 5-6 minutes of stirring add your teaspoon of vanilla to your fluffy marshmallow cream.
4) put your marshmallow fluff into two pastry back. one with a thick tip meant to pierce the middle and insert a creamy filling (star tip) while the other small and precise to add the hostess hoops on the top for decor
5) place 3/4 of your cream in the star tip while the rest n your decor bag. fill your cupcakes, dip the top in some chocolate ganache let it cool and settle then top with the hostess loops.