Twinkie Cupcakes

So my for my mom’s birthday I wanted to make a cupcake that she would love. So I got to thinking, what desserts does she like? What junk foods? Oddly enough the one thing that kept popping up in my mind…Twinkies. She LOVES twinkies. I personally am not a huge fan, but mom sure enjoys them. So I set out to find a recipe. There are not many versions to go off of and I wasn’t really happy with any of them. I just didn’t think it would taste like a twinkie. Well here is my best shot at it. The cupcake and filling are really great, I think the icing could use something different. It is just too sweet for a twinkie.

photo 5

FOR THE CUPCAKES (12 cupcakes)

  • 2 eggs, at room temperature
  • 1/4 cup milk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup) cake flour
  • 3/4 cup) sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature, cut into 16 pieces
  1. Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.
  2. In a large measuring cup, whisk together the eggs, milk, and vanilla extract; set aside.
  3. In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt.
  4. With the mixer on low, add the butter one piece at a time, mixing until the dough comes together and looks sandy.
  5. Add about 1/2 of the egg mixture and mix on low speed until incorporated, then increase to medium-high and beat until light and fluffy.
  6. Slowly add the remaining egg mixture, with the mixer on low speed, until incorporated. Scrape the bowl, if necessary, then increase speed to medium-high and beat for about 20 seconds.
  7. Put 3 tablespoons of batter in each cupcake liner. Bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean. photo 1
  8. Cool completely before filling and frosting.photo 2

FOR THE FILLING

  • 3 tablespoons unsalted butter, softened
  • 1/3 cup confectioners’ sugar
  • 1/2 teaspoon) vanilla
  • 1/2 cup marshmallow spread
  1. In a medium bowl, cream the butter and sugar together.
  2. Stir in the vanilla and pinch of salt.
  3. Mix in the marshmallow spread and whisk until light and fluffy.
  4. Cover bowl with plastic wrap and chill for 30 minutes.
  5. If the filling is too soft or runny, add more sugar as needed (I had to use 1 cup of sugar total).photo 3

FOR THE FROSTING

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup marshmallow spread
  • 1 1/2 cups confectioners’ sugar
  • 1 to 2 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract

 

  1. In a large bowl, or the bowl of a standing mixer, beat the butter and marshmallow until light and fluffy, about 5 minutes.Make sure this is your first step. Otherwise the marshmallow with ball up and ruin your frosting.
  2. Add the sugar, beating until just combined.
  3. Stir in 1 tablespoon of cream and the vanilla, then beat on high speed for 4 minutes.
  4. If the frosting is too thick, add more cream, up to 1 tablespoon.

To Assemble:

  1. Cut out the centers of your cupcakes. You can do this with an apple corer, a fancy cupcake utensil or like me with a knife!
  2. Fill a disposable decorator bag, fitted with a cupcake filling tip,with the chilled filling.
  3. Insert the tip into the center of the cupcake and squeeze to fill.photo 4
  4. Frost your cupcakes with the buttercream to cover up the hole and filling!photo 5
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