Twinkie Cupcakes
By Csmith
Another fantastic recipe from the vault
1 Picture
Ingredients
- Yellow Cupcakes
- 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
Level of difficulty Average
Cost Average budget
Preparation
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 4
Bake at 350 for about 16 minutes. They will just be turning golden on top and of course a toothpick should come out clean. Let set on a cooling rack until completely cool.
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.
Step 7
Use a large round icing tip to remove a small center piece creating a nice spot for the filling. I recommend doing this because marshmallow is thick and can be a pain to use as a filling.
Step 8
Using a large round pipping tip fill the cupcake by placing the tip half way in the cupcake and pulling up while applying pressure.
Step 9
Now you may use the same tip and pipping bag to top the cupcakes! You may want to wipe of the tip if any crumbs have stuck to it.
I pipped a smaller then normal amount on top of these cupcakes.
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