Mel Hynes (takhisis) wrote,
Mel Hynes

I <3 my mom

Me: OMG.
J. and Mom: ??
Me: I just found a random recipe online for Guinness Hostess cupcakes.
Mom: So, wait, the Guinness is in the filling?
Me: No, I think it's in the batter.
J.: WIN!
Mom: So what's in the filling?
Me: Well, if it's standard Hostess filling, it's Crisco, sugar, and vanilla whipped into a froth.
Mom: Just Crisco, vanilla, and sugar?
Me: Yup. But I still eat it anywa-
Mom: You could easily blend white rum into that.
Me: ...I love my family.
J.: <3 <3 <3


* 1 cup Guinness
* 1 stick, plus 1 tb, unsalted butter
* 3/4 cup unsweetened cocoa
* 2 cups dark brown sugar
* 3/4 cup sour cream
* 2 eggs
* 1 tb vanilla extract
* 2 cups flour
* 2 1/2 tsp baking soda


* 8 oz cream cheese
* 1 1/4 cups confectioners’ sugar
* 1/3 cup milk

Preheat oven to 350; butter a muffin tin.

Combine the Guinness and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter. Remove from heat, and whisk in the cocoa and sugar. In a bowl, whisk the sour cream with the eggs and vanilla, then add to the beer mixture. Sift together the flour and baking soda, and fold into the batter. Pour into muffin molds and bake for 25 minutes, or until inserted cake tester comes out clean. Let stand 10 minutes, remove from muffin tin, and cool completely on a rack.

Using a mixer, whip cream cheese until smooth, sift in sugar, and beat. Add milk, and beat until smooth. Spread glaze over cooled cupcakes.

*To create a thinner glaze, use a tablespoon or two more milk; for a topping more akin to icing, use less milk, and perhaps more sugar. In either case, add a little sugar or milk at a time, mix, and check for desired consistency.

To insert hostess filling, which is apparently a more recent recipe than the crisco one I found years ago:

1/2 cup heavy whipping cream
2 tablespoons confectioner's sugar
1/2 teaspoon vanilla extract

In a chilled bowl, whip the heavy cream with the sugar and vanilla until the mixture is tiff. With a small paring knife, cut out a small cone shape from the bottom of each cupcake and reserve them for later. With a knife or small spoon, remove about a teaspoonful of cake from inside each cupcake to create a hollow.

Fill a pastry bag fitted with a 1/4-inch round tip with the whipped cream, and pipe it into the hollow (if you don't have a pastry bag, then just spoon the cream inside the cakes as best you can). Plug up the bottoms of the filled cupcakes with the reserved cake cones and set the cupcakes, bottom side down, on a baking sheet and refrigerate.
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