Twinkie Cupcakes

Twinkie Cupcakes

So, Twinkie Cupcakes were the last dessert Ella requested for her Retro Bridal Shower Weekend; and I have to admit, I was quite surprised at how good they were.  I am not a Twinkie girl.  I’m talking if they were the last food left on this Earth, I would most likely starve to death; and you know they and cockroaches will be the only things that survive the nuclear destruction that destroys the rest of the planet.  Let’s just hope the cockroaches like Twinkies.  I was delighted to discover that these cupcakes, while tasting very similar to the original, lack the artificial taste of the pre-packaged, indestructible, sponge-like, plastic wrapped cakes.

Ingredients:

Cupcakes:

  • 1 Box Yellow Cake Mix, Plus Ingredients The Box Calls For
  • 1 (3.5-oz.) Box Instant French Vanilla Pudding

Marshmallow Creme Filling:

  • 1 (7-oz.) Jar Marshmallow Fluff
  • 1/2 Cup Unsalted Butter, Softened
  • 1/3 Cup Powdered Sugar
  • 1/2 Teaspoon Vanilla

Marshmallow Buttercream Frosting:

  • 1 (7-oz.) Jar Marshmallow Fluff
  • 1/2 Cup Unsalted Butter, Softened
  • 1 Teaspoon Vanilla
  • 3 Cups Powdered Sugar
  • Milk (Optional)

That's Sweet Twinkie Cupcakes

Directions:

  1. Preheat oven to 350 degrees.
  2. Line cupcake tins with 24 paper liners.
  3. Prepare the cake mix according to the directions on the back of the box.
  4. Add in the box of pudding mix, and combine.
  5. Fill each paper liner until it is 2/3 full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  7. Place the cupcakes on a wire rack to cool.
  8. For the filling, cream the marshmallow fluff and butter together.
  9. Add the vanilla and powdered sugar, whip until combined.
  10. Cut a small section out of the center of each cupcake with a paring knife, making sure to go down only about half way.
  11. Using a Ziploc bag with the tip cut off, fill each center with the marshmallow cream mixture.
  12. For the frosting, cream the marshmallow fluff and butter together.
  13. Add the vanilla and powdered sugar, whip until combined.
  14. Add one tablespoon of milk at a time if it the frosting is too thick.
  15. Using a Ziploc bag with the tip cut off, pipe frosting onto each cupcake.
  16. Store in an airtight container in the refrigerator.

Suggestions:

  • Use an Open Star Decorating Tip to pipe frosting on the cupcakes.
  • Don’t throw away the bits of cupcake that you cut out to make room for the filling.  You can take any extra filling and/or icing and make a trifle to enjoy.

Improvements:

  • Make Mini Twinkie Cupcakes, by using a mini muffin pan lined with mini cupcake liners.  Mini cupcakes will take from 9 to 14 minutes to bake.  Keep a close eye on them.  One cake mix will yield approximately 36 mini cupcakes.

I can’t thank Ella enough, for the wonderful opportunity and support she gave me, by requesting these desserts.  It was fun doing all of the research to find unique ideas for her to pick and choose from.  I’m glad the ladies had such a wonderful fun-filled weekend, chock full of retro whimsy.  I absolutely adore the aprons and bag, and can’t wait to put them to use in my kitchen.  Lady Brenna is already enjoying playing with the apron ties, which dangle down the kitchen wall.  You’ve managed to make us both happy at the same time, which doesn’t happen very often.  Check out Ella’s personal blog at Cheddar and Grits, to see some wonderful photos from the retro themed weekend.

RECIPE FROM: TODD & LINDSEY 

CHECK OUT SOME OF THEIR OTHER GREAT RECIPES:

MINI HOSTESS CUPCAKES

REESE’S PEANUT BUTTER CUP CUPCAKES

PINK LEMONADE CUPCAKES

Lady BrennaFaith, Hope, Love, & Luck

-Colleen




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