RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2634
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| Recipe Name: |
Twinkie Cupcakes |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2013-01-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
24 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
24 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.23
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
They’re super good cold! If desired, garnish with thin slices of Twinkies.
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Ingredients:
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Directions:
Preheat oven to 350 degrees F. Line two muffin tins with about 20 paper liners. Set aside.
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 mins 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.
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.
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.
Pipe frosting onto cooled cupcakes, careful to cover the filled center with frosting. Store frosted cupcakes airtight, preferably in the fridge. |
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Marshmallow Buttercream
(Add to shopping list) :
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Directions:
In the bowl of a stand mixer, beat together the fluff, Crisco and vanilla until combined and creamy, about 2 minutes.
Sift powdered sugar into a bowl. Gradually begin adding powdered sugar in, about one cup at a time, until frosting is light and fluffy. |
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| Nutrition per Serving: |
| Calories: |
17 |
Total Carbs: |
18.9 |
Net Carbs: |
18.6 |
| Cholesterol: |
0.0 |
Fat: |
2.3 |
Protein: |
0.87 |
| Fiber: |
0.25 |
Sodium: |
178.77 |
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