Cook it :: Hostess Cupcakes

Over the Fourth of July weekend we decided we needed some cupcakes for the loads of people who would be stopping by.  Last year I made really simple cupcakes.  This year I wanted to make something a little more “All American” so I turned to Smitten Kitchen’s recipe for Hostess Cupcakes and landed on a new favorite.

Smitten Kitchen makes the recipe has a big cake.  I simply poured the batter into muffin tins and baked 25 minutes – then scooped out the centers of each cupcake with a melon baller and filled with the frosting recipe + added a dollop on top for the icing on top (and it covered my hole).

Delicious.

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