While cupcakes are cooling, prepare the filling by bringing a pot half full of water to a simmer over medium heat. Place the egg whites and sugar in a Pyrex or metal bowl over the top of the pot of boiling water to create a double boiler. Constantly whisk the mixture until the sugar is dissolved and the mixture is just warm to the touch.
Transfer egg whites and sugar to the stand mixer and beat on low with the whisk attachment until opaque and glossy, about 2 to 3 minutes.
Add the cream of tartar and vanilla extract and continue to beat for another 2 to 3 minutes or until soft peaks form when you pull the whisk out of the filling.
To fill the cupcakes, cut a round hole into the top of the cakes, leaving about half an inch around the edges. Discard — or eat — the cake you remove.
Spoon the filling into the hole, smoothing it so it’s flush with the top of the cupcake.
To prepare the glaze, mix the corn syrup, powdered sugar, milk and orange extra in a Pyrex bowl placed over the pot of boiling water. Mix together until the mixture is just warm to the touch. Pour in the white chocolate chips and stir until they are completely melted. Add red and yellow food dye until the mixture reaches the orange color you desire.
Remove bowl from the double boiler and let cool for about 5 minutes, stirring often so it doesn’t harden or form a film.
Dip the top of each cupcake into the glaze, holding them upside down so the excess drips off. Let glaze harden before eating.
If you want to adding the signature Hostess swirl to the top, whisk the powdered sugar, milk and corn syrup together in a small bowl. Fill a pastry bag with a small round piping tip with the glaze and pipe circles down the center of the cupcake — come on, you know what it’s supposed to look like. If you don’t have a pastry bag, fill a zip-top bag with the glaze and cut a small corner out of it to pipe the icing through.
— Adapted from “Classic Snacks Made From Scratch” by Casey Barber.
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