OneRichRedHead: 2012

Monday, July 9, 2012

Source: sherrisreadingjubilee.blogspot.com via Kathy on Pinterest

Twinkie Cupcakes from http://thedomesticrebel.com/2012/02/22/twinkie-cupcakes/

I made some Twinkie Cupcakes you can enjoy now. You know, while we have milk and eggs and stuff. And you should make them; they’re really good and will make you feel energized and stuff, like Brussels sprouts but better.

Twinkie Cupcakes *Twinkie filling adapted from Andie’s recipe at Can You Stay For Dinner

1 box yellow cake mix, plus ingredients on back of box
1 small box sugar free/fat free instant French vanilla pudding mix
1 jar (7 oz) marshmallow fluff
1/2 cup butter
1/3 cup powdered sugar
1/2 tsp vanilla extract
1/4 tsp salt
2 teaspoons very hot water
Marshmallow Buttercream (recipe & ingredients follow)

1. Preheat oven to 350 degrees F. Line two muffin tins with about 20 paper liners. Set aside.
2. Prepare cake mix according to package directions, stirring the box of pudding mix into the cake batter to blend. Portion batter evenly among muffin cups, about 2/3 full, and bake for approx. 15-18 mins or until golden and a toothpick inserted in the center comes out clean. Cool completely, the core out the cupcake’s middles with a sharp, small paring knife, careful not to cut through the entire cupcake. Eat or discard centers.
3. First, dissolve the salt into the hot water and allow to cool. In the bowl of a stand mixer, beat together the marshmallow cream, butter, powdered sugar and vanilla extract until fluffy. Beat in the salt water. Mixture should be light but not as stiff as frosting.
4. Scoop filling into a resealable plastic bag, seal tight, and snip off a corner of the bag. Pipe the filling into each cored cupcake, filling just to the top. Refrigerate cupcakes while you prepare the frosting.

Marshmallow Buttercream

1 jar (7 oz) marshmallow fluff
2 sticks butter, softened
1 tsp vanilla extract
About 1 bag (32 oz) powdered sugar

1. In the bowl of a stand mixer, beat together the fluff, butter and vanilla until combined & creamy, about 2 mins. Gradually begin adding powdered sugar in, about one cup at a time, until frosting is light and fluffy.
2. Pipe frosting onto cooled cupcakes, careful to cover the filled center with frosting. Store frosted cupcakes airtight, preferably in the fridge. They’re super good cold! If desired, garnish with thin slices of Twinkies.

I think the filling and the soft, moist cake is a dead ringer for Twinkies… and my Hostess-lovin’ family thought so, too! How fun would these be at a kid’s birthday party? Or, uh, for Wednesday’s after-dinner dessert, hmm?

Monday, April 16, 2012

Mandarin Orange Cake with Pineapple Frosting

Ingredients: For the cake:
1 box (18.25 Oz. Box) Yellow Cake Mix
1 stick Margarine (softened)
1 can (14 Oz.) Mandarin Oranges, Drained,
1/2 Cup Juice Reserved
4 Eggs
1 teaspoon Vanilla Extract For the topping:
1 box(4 Oz.) Vanilla Instant Pudding Mix
1 can (20 Oz. Can) Crushed Pineapple, Juice Reserved
½ cup Powdered Sugar
4 ounces Cool Whip (half a regular tub)

Extra Mandarin Orange Slices, For Garnish Directions: Preheat oven to 350 degrees. For the cake, combine cake mix, margarine, 1/2 cup juice from the mandarin oranges, eggs, and vanilla. Beat for four minutes on medium-high. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased and floured 9 x 13 inch baking pan or 2-8 inch round pans and bake for 25 to 30 minutes for 9X13 pan or 17-21 minutes for 8 inch pans. Basically you want the cake to be lightly golden brown and set. Remove from oven and cool completely.

Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix. Add powdered sugar and mix, then mix in whipped topping. Stir in drained pineapple. Spread on cooled cake (or layers if making a round cake) and refrigerate several hours.

http://www.thecountrycook.net/2011/06/pea-pickin-cake.html