Twinkie Cupcakes!

By msweeney

Ingredients

• 1 Box of yellow cake mix
• 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

Details

Servings 24
Adapted from makebakecelebrate.com

Preparation

Step 1

Makes 24 cupcakes.

Step 1: Preheat oven to 350, line 2 muffin tins with cupcake wrappers.

Step 2: 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.

Step 3: Add 3 TBS of batter to each cupcake liner (you will have extra mix).

Step 5: 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.

Step 6: Mix together marshmallow fluff, shortening, powdered sugar,  and vanilla. Then you may add in your cooled salt water.

1 Box of yellow cake mix

2 -7oz tubs of marshmallow fluff

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).

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.

http://makebakecelebrate.com/twinkie-cupcakes/