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Heat oven to 350°F. Prepare two muffin pans with cupcake liners. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a second bowl, whisk together eggs, oil, vanilla, and sour cream. Add dry ingredients to wet ingredients, mixing just until combined.
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While the cupcakes cool, prepare the filling. Begin by dissolving the salt in two teaspoons of hot water. Then in a large bowl, fold together the marshmallow creme, shortening, confectioners' sugar and vanilla until light and fluffy. Add the saltwater solution and stir to combine. Let your kids take turns mixing the filling.
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Microwave the ingredients for 1 minute at 50% power. Let the mixture sit for 2 minutes, then stir it until it's smooth and glossy. Dip the top of each cupcake into the chocolate ganache, and set them back on a cooling rack to harden. White icing: Add the milk and powdered sugar to a medium bowl.
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In a medium bowl, whisk together sugar, egg yolk, and vanilla. Whisk in slightly cooled chocolate mixture until smooth. Whisk in flour mixture until just combined. Add the milk and coffee and whisk until smooth. The batter will look thin. Spoon or pour batter into prepared cupcake cups, filling 2/3 of the way full.
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Prepare for Baking: Preheat the oven to 300°F and prepare a cupcake pan with liners. Combine Dry Ingredients: Add the dry ingredients to a large bowl and whisk together to combine. Set aside. Combine Wet Ingredients: Whisk together the egg, milk, vegetable oil and vanilla in another medium-sized bowl.
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Spring is in the air with these delicious HOSTESS snack cakes, available for a limited time only. Savor HOSTESS Cotton Candy Flavored TWINKIES, packed with pink creamy filling. Sink your teeth into rich golden sponge cake and taste the cotton candy flavor of your childhood. Get a sweet start with HOSTESS Carrot Cake Flavored DONETTES.
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Hostess Cupcakes Recipe
Includes 45 Added Sugars. 90%. Protein 2. Calcium 220. 15%. Iron .8. 4%. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Ingredients: SUGAR, WATER, ENRICHED FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, FERROUS SULFATE.
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In a large bowl, whisk together the cake mix, eggs, water and oil until combined. Spoon batter into a cupcake tray prepared with liners. Bake in a 350℉ preheated oven for 12-15 minutes, until a toothpick inserted comes out clean. Allow cupcakes to cool completely. Use a small spoon to carefully scoop out the middle of each cupcake.
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Fill the cupcake tins with cake batter and bake for 15-18 minutes at 350 degrees. Cream the butter until smooth, add powdered sugar and mix again until smooth. Add marshmallow cream and mix again. Cut a small circle out of the middle of each cupcake. Add the marsmallow filling to a Ziploc bag and snip the corner.
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Line a cupcake pan with paper liners. In a medium bowl, mix together the flour, baking powder and salt. Set aside. In the bowl of a stand mixer with the paddle attachment on, beat butter and sugar on medium-high speed for about 5 minutes, until light in color and thick and fluffy. Scrape down the sides as needed.
