June 5, 2013

Twinkie Cupcakes


It's that time of year where I attempt my good eating so I can look good in a bathing suit and yet barbecue's and picnic's have me whipping up desserts like there is no tomorrow.  You'd think a fruit salad would cross my mind during one of these times.....

I am happy to say that my neighbor Melissa made these first, we both pinned it from Pinterest and they are amazing!  People who don't know they are called Twinkie Cupcakes always say "hey, these taste just like a Twinkie"!

Very vanilla-y and the creme in the middle as well as the frosting is so delicious.  As noted on the website were the recipe was found, these truly are better when cold so keep them in the refrigerator until right before you serve them if possible. 


Cut a little cone shape out of the top and then fill it up with marshmallow creaminess. 


The frosting is so good, vanilla flavor with the marshmallow there in the background.


I made these for a barbecue recently and they were very well liked.  It's a nice "safe" dessert if you're not sure what else to bring.  There are people out there that don't like chocolate (I know, hard to believe) Vanilla is always a safe bet!



Twinkie Cupcakes
Recipe from Sasaki Time


Ingredients
  • 1 box yellow cake mix, plus the ingredients on the back of the box
  • 1 small box fat free/sugar free instant french vanilla pudding
  • 1 - 7oz marshmallow fluff
  • 1/2 cup butter, room temperature
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 tsp very hot water
Cooking Directions
  1. Preheat the oven to 350┬║
  2. Line two regular sized muffin tin's with cupcake liners (about 16)
  3. Prepare the cake recipe as indicated on the back of the box, add in the box of french vanilla pudding mix and blend well.
  4. Fill each cupcake liner about 2/3 full.
  5. Bake for about 15-18 minutes, or until a toothpick comes out clean.
  6. Let cool completely.
  7. When cool, cut out a small cone from the tops of each cupcake - eat or discard the cut out cone and do NOT cut through the bottom of the cupcake.
  8. In a separate bowl, mix the hot water and salt and let cool.
  9. In the bowl of your stand mixer, add the marshmallow fluff, butter and beat until creamy.
  10. Add the powdered sugar, vanilla and mix well.
  11. Add the cooled salt water and mix again.
  12. Put this mixture into a zip lock bag and cut off a corner, then pipe the cream mixture into the middle of each cupcake.
Marshmallow Buttercream Frosting


Ingredients
  • 1 - 7oz container marshmallow cream
  • 2 sticks unsalted butter, at room temperature
  • 1 tsp vanilla extract
  • 1 - 32 oz bag confectioners' sugar
Cooking Directions
  1. In the bowl of your stand mixer, add the marshmallow cream and butter, beat until creamy.
  2. Add the vanilla and almost the entire bag of confectioners' sugar a little at a time until the desired consistency is reached.
  3. I had about 1 cup leftover of the confectioners' sugar. If you get the mixture too stiff, add a little milk to thin it out.

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