The recipe for these scratch hostess cupcakes is one of my favorites to make. This can be done in cake form, or in cupcake form, or both in this case! It seems like there are a lot of steps to this, but they really do come together fairly quickly. Plus, the end result is SO worth the work!
So start by sifting all the dry cake ingredients together.
Next pour that into your mixer along with the canola oil, coffee, and milk. Mix it until it is fully combined. Next add the eggs and vanilla, and mix on medium speed for 3-5 minutes. Prep your pans by lining your cupcake tins with liners and then spraying with cooking spray. Spray your 8 inch cake pan with cooking spray, and then line the bottom with a circle of parchment paper and spray that too. That is the single best piece of cake baking advice I have ever read or received. Your cakes will come out of the pan EVERY time, none of that sticking to the bottom, half coming out half staying in business. Nope. Not for us.
Fill the cupcake tins (all 24!) about 2/3 of the way full.
Pour the rest of the batter into the cake pan. Bake at 350 for 20 minutes (for the cupcakes), and about 25 minutes for the cake. Begin testing 5 minutes prior to the listed time with a toothpick, and remove the (cup)cakes from the oven when the tester comes out clean. Let them cool for 5 minutes in the pans, and then carefully remove from the pan and let cool completely on wire racks.
Start you filling next by creaming the soft butter in your mixer, and then adding 1/2 cup of powdered sugar. Add in your vanilla and 1 TBSP of cream. Mix this until well combined, and then add in the last 1/2 cup of powdered sugar and 2 TBSP of cream in batches, alternating each one. Scrape down the sides of the mixer as necessary. When this is fully mixed together beat in the marshmallow cream. Put the filling into a baggie or icing bag fitting with a filling tip.
- As is, this recipe makes 24 cupcakes and 1 – 8 inch round.
- You can make all cupcakes if you would rather.
- It will make approximately 3 dozen depending on how full you get the tins.
- You can also make ALL cakes. It will make 3 or 4 – 8 inch rounds, also depending on how thick you make them.
- If you DO choose to make all cakes, I suggest doubling the fillingrecipe to account for the additional real estate you need to fill.
- If you have any questions, please feel free to ask!