Twinkie Cupcakes
What you need:
For the cupcakes:
- 1 box yellow cake mix, plus ingredients as called for on box
- 1 small box vanilla pudding mix
For the filling:
- 7 oz. jar marshmallow fluff
- 1/2 cup unsalted butter, at room temperature
- 1/3 cup powdered sugar
- 1/2 tsp. vanilla extract
- 1/4 tsp. salt
- 2 tsp. very hot water
For the buttercream frosting:
- 7 oz. marshmallow fluff
- 1 cup unsalted butter, at room temperature
- 1 tsp. vanilla extract
- 32 oz. powdered sugar
- 3 to 4 Tbsp. water
Directions:
- For the cupcakes: Prepare cake mix according to box instructions. Then stir in pudding mix.
- Fill 20 paper-lined muffin cups about 2/3 of the way full.
- Bake in a preheated 350 degree oven for 15 to 18 minutes or until a toothpick inserted into the center comes out clean.
- Let cool completely and then using a melon baller to take some of the center of the cupcake.
- For the filling: dissolve salt in hot water and then let cool.
- Beat together marshmallow fluff, butter, powdered sugar, and vanilla until fluffy.
- Beat in salt water. It will be a little less stiff than frosting consistency.
- Place filling to a zipper baggie and snip off the corner. Then fill each cupcake middle with the marshmallow filling.
- For the buttercream frosting: beat together marshmallow fluff, butter, and vanilla until creamy.
- Add powdered sugar slowly. Add water, 1 Tbsp. at a time, to reach piping consistency.
- Pipe marshmallow buttercream onto cupcakes.
Recipe from Lady Behind the Curtain
Posted on Fantastical Sharing of Recipes