FOOD

Toasted Hostess Cupcake Cake Pops

Hostess Cupcakes are pretty rad on their own, but even better when dipped in chocolate and covered in toasted marshmallow.

FOOD

Toasted Hostess Cupcake Cake Pops

Hostess Cupcakes are pretty rad on their own, but even better when dipped in chocolate and covered in toasted marshmallow.

Ingredients

  • 3 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 1/3 cup water
  • 3/4 cup corn syrup

Steps

  1. In the bowl of a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar until soft peaks form.
  2. Add two tablespoons of sugar and continue to whisk.
  3. In a small saucepan, heat remaining sugar, water and corn syrup to soft ball stage, approximately 235 degrees.
  4. While slowly whisking the egg white mixture, pour the hot sugar mixture into the bowl. Whip to soft peaks and set aside.

Ingredients

  • 12 Hostess cupcakes
  • 2 cups dark chocolate candy melts, melted
  • 2 cups vanilla frosting
  • Marshmallow cream

Steps

  1. In a large bowl, crumble the cupcakes. Combine until dough sticks together easily.
  2. Divide dough into 12 balls.
  3. Fill a pastry bag fitted with a small straight tip with the icing.
  4. Set in freezer to firm.
  5. Pipe a dollop of icing into each ball.
  6. Dip cake pop sticks into melted chocolate and push through the frosting, into the balls. Set in fridge to firm.
  7. Dip cake pops in melted chocolate. Set in the fridge to firm.
  8. Twirl cake pops through the marshmallow cream.
  9. Gently torch with a brulee gun to add golden color. Pops will keep up to 3 days covered but best eaten day of.