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Hostess Iced Pumpkin Cupcakes (Homemade)
A fall-inspired remake of the iconic Hostess Iced Pumpkin Cupcakes. Moist pumpkin cake flavored with warm spices, filled with a marshmallow‑like pumpkin cream, and coated in a tangy sour‑cream icing. Made from scratch with roasted pumpkin puree for deep flavor.
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Cost Breakdown
Critical Success Points
- • Roasting and drying the pumpkin puree to concentrate flavor.
- • Emulsifying oil into the egg‑sugar mixture without breaking the emulsion.
- • Cooking the sugar‑corn‑syrup mixture to exactly 240°F for the marshmallow filling.
- • Whipping the egg white into stiff peaks before adding the hot syrup.
- • Achieving the correct icing consistency for dipping and piping.
Safety Warnings
- • Hot sugar syrup reaches 240°F – handle with care to avoid burns.
- • Use oven mitts when handling hot pans.
- • Sharp knife for trimming cupcakes.
- • Do not consume raw egg whites if you have a compromised immune system.
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