Twinkie Cupcakes
Jan 23, 2014 21:19:42 GMT -5
Post by PurplePuppy on Jan 23, 2014 21:19:42 GMT -5
Twinkie Cupcakes
Ingredients
Yellow Cupcakes:
1 Box of yellow cake mix (old size)
1/2 package of instant french vanilla pudding (3.4oz box)
1/2 cup sour cream
1/3 cup oil
1 cup water
3 eggs
Filling/Icing:
2 -7oz tubs of marshmallow fluff
1 cup shortening
2/3 cup powdered sugar
1 tsp. vanilla
4 tsp. hot water
1/2 tsp. salt
Instructions
Preheat oven to 350, line 2 muffin tins with cupcake wrappers.
Mix together cake mix, eggs, sour cream, water, oil, and pudding mix. Don’t worry about measuring out the pudding perfectly…I just eye it so it’s close to half then put the other half back in the box for next time.
Add 3 TBS of batter to each cupcake liner (you will have extra mix).
Bake at 350 for about 16 minutes. They will just be turning golden on top and of course a toothpick should come out clean. Let set on a cooling rack until completely cool.
While the cupcakes are cooling in a small bowl mix together the salt and hot water until dissolved then let set so it may cool down.
Mix together marshmallow fluff, shortening, powdered sugar, and vanilla. Then you may add in your cooled salt water.
Use a large round icing tip to remove a small center piece creating a nice spot for the filling. I recommend doing this because marshmallow is thick and can be a pain to use as a filling.
Using a large round pipping tip fill the cupcake by placing the tip half way in the cupcake and pulling up while applying pressure.
Now you may use the same tip and pipping bag to top the cupcakes! You may want to wipe of the tip if any crumbs have stuck to it.
Note: I pipped a smaller then normal amount on top of these cupcakes. I didn’t want to over do it with the cream in the middle and I had just enough filling. So if your going to pipe a larger amount you may need to increase you filling by 1/2.
Ingredients
Yellow Cupcakes:
1 Box of yellow cake mix (old size)
1/2 package of instant french vanilla pudding (3.4oz box)
1/2 cup sour cream
1/3 cup oil
1 cup water
3 eggs
Filling/Icing:
2 -7oz tubs of marshmallow fluff
1 cup shortening
2/3 cup powdered sugar
1 tsp. vanilla
4 tsp. hot water
1/2 tsp. salt
Instructions
Preheat oven to 350, line 2 muffin tins with cupcake wrappers.
Mix together cake mix, eggs, sour cream, water, oil, and pudding mix. Don’t worry about measuring out the pudding perfectly…I just eye it so it’s close to half then put the other half back in the box for next time.
Add 3 TBS of batter to each cupcake liner (you will have extra mix).
Bake at 350 for about 16 minutes. They will just be turning golden on top and of course a toothpick should come out clean. Let set on a cooling rack until completely cool.
While the cupcakes are cooling in a small bowl mix together the salt and hot water until dissolved then let set so it may cool down.
Mix together marshmallow fluff, shortening, powdered sugar, and vanilla. Then you may add in your cooled salt water.
Use a large round icing tip to remove a small center piece creating a nice spot for the filling. I recommend doing this because marshmallow is thick and can be a pain to use as a filling.
Using a large round pipping tip fill the cupcake by placing the tip half way in the cupcake and pulling up while applying pressure.
Now you may use the same tip and pipping bag to top the cupcakes! You may want to wipe of the tip if any crumbs have stuck to it.
Note: I pipped a smaller then normal amount on top of these cupcakes. I didn’t want to over do it with the cream in the middle and I had just enough filling. So if your going to pipe a larger amount you may need to increase you filling by 1/2.