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Featured Recipe of the Week: Twinkie Cupcakes

With all these rumors circulating about Twinkies going out of business, this recipe will make sure that you never have to go without. This recipe from Domestic Rebel, is a homemade take on a convenience store classic. Leave the taste of the perfect combination of sweet frosting and a delicious cupcake, and get rid of the processed mystery ingredients. This recipe is sure to cook up some compliments from the whole family. Bring them to a party and enjoy everyone asking “This tastes so familiar, only better.”

Twinkie Cupcakes 

  • 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)

  • 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.

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 a stand mixer, beat together the 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 the filled center with frosting. Store frosted cupcakes airtight, preferably in the fridge. They’re super good cold! If desired, garnish with thin slices of Twinkies.

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