Twinkie Cupcakes

By carvalhohm

Ingredients

• 1 box yellow cake mix, plus ingredients on back of box
• 1 small box sugar free/fat free instant French vanilla pudding mix
• 1 jar (7 oz) marshmallow fluff
• 1/2 cup butter
• 1/3 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 2 teaspoons very hot water
• Marshmallow Buttercream (recipe & ingredients follow)

Details

Servings 12
Adapted from thedomesticrebel.com

Preparation

Step 1

1. Preheat oven to 350 degrees. Line two muffin tins with about 20 paper liners. Set aside.

2. Prepare cake mix according to package directions, stirring box of pudding mix into 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 toothpick inserted in center comes out clean. Cool completely, core out cupcake’s middles with a sharp, small paring knife, careful not to cut through entire cupcake. Eat or discard centers.

3. First, dissolve salt into hot water and allow to cool. In bowl of stand mixer, beat together marshmallow cream, butter, powdered sugar and vanilla extract until fluffy. Beat in salt water. Mixture should be light but not as stiff as frosting.

4. Scoop filling into resealable plastic bag, seal tight, and snip off corner of bag. Pipe filling into each cored cupcake, filling just to top. Refrigerate cupcakes while you prepare the frosting.

*Marshmallow Buttercream:*

1 jar (7 oz) marshmallow fluff
2 sticks butter, softened
1 tsp vanilla extract
About 1 bag (32 oz) powdered sugar

1. In the bowl of stand mixer, beat together fluff, butter and vanilla until combined & creamy, about 2 mins. Gradually begin adding powdered sugar in, about one cup at a time, until frosting is light and fluffy.

2. Pipe frosting onto cooled cupcakes, careful to cover filled center with frosting. Store frosted cupcakes airtight, preferably in fridge. They’re super good cold! If desired, garnish with thin slices of Twinkies.