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Tuesday, November 20, 2012

A Twinkie by anyother name - will it taste the same. . . TWINKIE CUPCAKES

Twinkies or Twinkie Cupcakes
1 box yellow cake mix, plus ingredients on back of box
1 small box French vanilla pudding mix
1 jar (7-ounce) marshmallow cream
1/2 cup butter,softened
1/3 cup powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
2 teaspoons very hot water
Marshmallow Buttercream (see below)
1. Preheat oven to 350. Line two muffin tins with about 20 paper liners. Set aside. Or you can purchase molds in the shape of Twinkies or you can make your own out of heavy duty aluminum foil. If you use molds you can omit the Buttercream frosting below.
2. Prepare cake mix according to package directions, stirring the box of pudding mix into the cake batter to blend. Portion batter evenly among muffin cups, about 2/3 full, and bake for approx. 15-18 minutes or until golden and a toothpick inserted in the center comes out clean. Cool completely, the core out the cupcake’s middles with a sharp, small paring knife, careful not to cut through the entire cupcake. Eat or discard centers.
3. First, dissolve the salt into the hot water and allow to cool. In the bowl of a stand mixer, beat together the marshmallow cream, butter, powdered sugar and vanilla extract until fluffy. Beat in the salt water. Mixture should be light but not as stiff as frosting.
4. Scoop filling into a resealable plastic bag, seal tight, and snip off a corner of the bag. Pipe the filling into each cored cupcake, filling just to the top. Refrigerate cupcakes while you prepare the frosting.
Marshmallow Buttercream
1 jar (7-ounce) marshmallow cream
2 sticks butter, softened
1 teaspoon vanilla
About 1 bag (32-ounces) powdered sugar
1. Beat together the marshmallow cream, butter and vanilla until combined & creamy, about 2-3 minutes. Gradually begin adding powdered sugar, about one cup at a time, until frosting is light and fluffy.
2. Pipe frosting onto cooled cupcakes, careful to cover the filled center with frosting. Store frosted cupcakes airtight, preferably in the fridge. Try them cold, they’re surprisingly good!

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