Homemade Hostess Cupcakes

This is a recipe I found on a blog "bake at 350" but I modified it a bit by using a cake mix. Tasted good to our fam! And let's be honest... it's all about the marshmellow filling.

For the Cupcakes:

Chocolate cake mix (or see link above)

For the Filling:

4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons pure vanilla exrtact
3 tablespoons heavy cream
1 cup marshmallow creme

For the Ganache:

6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract

For the Icing:

1 stick unsalted butter
1 & 1/2 - 2 tablespoons milk
2 cups powdered sugar
1/4 tsp vanilla


Prepare and bake the cupcakes (using paper liners).

For the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside or refrigerate.

For the ganache: Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.

Spoon the filling into a pastry bag with a medium star tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). (It's OK if some of the filling peeks out, it will be covered by the ganache.)

Spoon a little ganache on each cupcake and lightly spread with an offset spatula or a knife. (I also found that dipping the cupcake in the ganache worked quite well.) Chill for at least 15 minutes.

Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip (I used a #2 plain tip); pipe onto the cupcakes to decorate.

Store in the refrigerator.

Tomato Salsa

Our new fave! Sheldon is the master salsa maker and he's been using this recipe lately.

2 lg cans of Mexican style stewed tomatoes
1 whole white or yellow onion
2-3 fresh tomatoes
1 (2”) jalepeno + seeds
Cilantro to taste
½ lime
Salt and pepper

In salsa maker combine tomatoes and onion, add cilantro and jalapeño. Squeeze in lime and then top with a layer of salt and pepper. Grind all as fine or course as desired. Spoon off some of the liquid and chill. YUM!


P.S. We have made it using red onions (cuz they're my fave) but I have to admit it just wasn't as good.

Fish Tacos

Ingredients

Tacos:

1 pound mahi mahi
1/4 cup canola oil
1 lime, juiced
1 tablespoon chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 torillas (we use white corn, but you can also use flour)

Cream Sauce:

1/4 cup sour cream
1/4 cup (or a little less) mayonnaise
add in some cilantro and lime juice to taste

Garnish:

shredded cabbage
salsa

Directions

Place fish in a medium size dish. Whisk together the oil, lime juice, chili powder, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Make cream sauce.

Heat non-stick pan (or grill if you so desire) to medium high heat. If using pan I recommend putting a little olive oil in it. Remove the fish from the marinade place onto a hot pan, flesh side down. Cook the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Divide the fish among the tortillas and garnish with the white sauce, salsa and cabbage to taste. You can also use hot sauce, thinly sliced red onion, or green onion.

Mine needed a little salt as well. I'm not sure if that's because I made the tortillas or not so I didn't add salt to the recipe but it may need it.