Twinkie Cupcakes

With the whole mess going on with Hostess, I thought it would be the perfect time to try out this recipe :)

I wouldn't say that taste exactly like Twinkies, but they're still delicious! My dad says they were the best cupcakes he's EVER had, so I was very happy with the results :) 

Cupcakes and Filling

Recipe from: thedomesticrebel.com

You will need:
- 1 box Yellow Cake Mix + ingredients on back of box
(for mine, it was oil, 3 eggs, and water)
- 1 small box of Instant French Vanilla Pudding Mix
(For the filling)
- 1 Jar (7 oz) Marshmallow Cream
- 1/2 cup butter
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 teaspoons very hot water

1. Preheat oven to 350 degrees F.

2. Line cupcake tins with liners, this recipe made about 20 cupcakes. Set aside.

3. Prepare cake mix according to box directions and stir in pudding mix. 

4. Fill liners about 2/3 full, and bake about 14-17 minutes, or until an inserted toothpick comes out clean. 

5. Cool in pan for about 5 minutes, then move to cooling rack to cool completely 

     (We actually chilled them in the fridge for about ten minutes before the next step)

While cupcakes are cooling, prepare the filling: 

6. In a small bowl, dissolve the salt in hot water. Set aside.

7. In a large bowl, use mixer to beat together marshmallow cream, butter, powdered sugar, and vanilla.

8. Add salt/water mixture and mix until well combined. Should be fluffy and not as thick as frosting.

9. Core out cupcake's center with a sharp paring knife. 

Be careful not to cut all the way through. 

10. Pipe filling into center of the cupcake, fill just to the top. 

11. Put cupcakes back into the fridge while preparing the frosting. 

Marshmallow Buttercream

Recipe from: thedomesticrebel.com

You will need:

- 1 Jar (7 oz) Marshmallow Cream

- 1 cup butter, softened

- 1 teaspoon vanilla extract

- About 1 bag (32 oz) powdered sugar

1. In a large bowl, beat together marshmallow cream, butter and vanilla until combined. About 2 minutes.

2. Add sugar in, about a cup at a time, until frosting is light and fluffy. 

     (We used most of the bag of powdered sugar, and the frosting was way too thick, we had to use whipping cream to make it thinner, I'd recommend using about 1-2 cups less than the full bag of sugar)

3. Frost the cupcakes and enjoy!

(text only)

Cupcakes and filling:

Items needed:

- 1 box Yellow Cake Mix + ingredients on back of box

(for mine, it was oil, 3 eggs, and water)

- 1 small box of Instant French Vanilla Pudding Mix

(For the filling)

- 1 Jar of Marshmallow Cream

- 1/2 cup butter

- 1/3 cup powdered sugar

- 1/2 teaspoon vanilla extract

- 1/4 teaspoon salt

- 2 teaspoons very hot water

1. Preheat oven to 350 degrees F.

2. Line cupcake tins with liners, this recipe made about 20 cupcakes. Set aside.

3. Prepare cake mix according to box directions and stir in pudding mix. 

4. Fill liners about 2/3 full, and bake about 14-17 minutes.

5. Cool in pan for about 5 minutes, then move to cooling rack to cool completely 

6. In a small bowl, dissolve the salt in hot water. Set aside.

7. In a large bowl, use mixer to beat marshmallow cream, butter, powdered sugar, and vanilla.

8. Add salt/water mixture and mix until well combined. Should be fluffy and not as thick as frosting.

9. Core out cupcake's center with a sharp paring knife. Be careful not to cut all the way through. 

10. Pipe filling into center of the cupcake, fill just to the top. 

11. Put cupcakes back into the fridge while preparing the frosting.

Frosting:

Items needed:

- 1 Jar (7 oz) Marshmallow Cream

- 1 cup butter, softened

- 1 teaspoon vanilla extract

- About 1 bag (32 oz) powdered sugar

1. In a large bowl, beat together marshmallow cream, butter and vanilla until combined. 

2. Add sugar in, about a cup at a time, until frosting is light and fluffy. 

3. Frost the cupcakes and enjoy!