I took the classic chocolate cream-filled cupcakes and made a pink version for Valentine's day!
And you can also customize these and pipe different things on top, like a heart, or words or a name.
Cream-Filled Strawberry Hostess Cupcakes
Yield: 12 cupcakes
Ingredients
Ingredients
Cupcakes:
- 1 box strawberry cake mix OR homemade strawberry milkshake cupcakes (just the cupcake recipe)
Filling & Squiggle:
- 1/4 cup vegetable shortening or softened butter
- 1 cup powdered sugar
- 2 tablespoons cream
- 1 cup marshmallow fluff/creme
Pink Glaze:
- 6oz pink candy melts
- 2oz (1/4 cup) heavy whipping cream
Directions
Cupcakes:
Preheat oven to 350° F. Line cupcake pan with pink baking cups.
Prepare batter as directed. Distribute the batter between the baking cups, filling about 2/3 full. Bake for 16-20 minutes, or until an inserted toothpick comes out clean. (About 10 minutes for mini cupcakes) Transfer to a wire rack to cool completely before frosting.
Filling/Squiggle:
Beat together shortening, powdered sugar and cream until smooth. Set aside about 1/4 cup in a sandwich bag with a tiny little piece of corner snipped off, for the squiggle on top. Beat in marshmallow fluff to the remaining mixture, until creamy and smooth. Place in a plastic sandwich bag and snip off the corner.
Glaze:
Heat cream just until it starts to simmer and little bubbles start forming. Place candy melts in a small bowl and immediately pour hot cream on top. Let sit for 3-5 minutes and then gently stir until smooth. Let cool and thicken slightly.
Assemble:
Once cupcakes are fully cooled, use an apple corer or a small knife to create a hold in the center of each cupcake. Fill the centers with marshmallow filling and replace the tops. Dip the top of each cupcake in the pink glaze to coat the entire top. If glaze gets too thick, microwave it for a few seconds and give it a stir to thin it out again. Chill dipped cupcakes in refrigerator for 10 minutes or until the glaze is set. Pipe the squiggles across the top of each cupcakes and serve.
