Monday, July 9, 2012
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.
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 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.
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
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.
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?
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