Twinkie Cupcakes

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Twinkie Cupcakes

Oh, yeah I did. Twinkie cupcakes, y’all! I volition confess that Twinkies transcend the listing of trashy foods that I nonetheless love. We’ve ever tried non to purchase them also often, because of our propensity to consume the entire box inwards i sitting. But on those exceptional occasions that nosotros did purchase them… yum! I’ll acknowledge to feeling a lilliputian downwards almost Hostess closing, to a greater extent than frequently than non from the Twinkie standpoint. That is, until I constitute this recipe!

Now, I’m non going to prevarication as well as nation these are precisely similar a Twinkie. They’re not. They’re to a greater extent than similar a cupcake alongside the Twinkie flavour that I love. But I intend inwards a lot of ways, these are genuinely improve than Twinkies! The cake is yet low-cal as well as moist, but it has that slight sophistication that comes from homemade cupcakes (maybe from using butter as well as eggs as well as saccharide instead of high fructose corn syrup, hydrogenated oil, as well as who knows what else). And the filling as well as frosting are soft as well as sweetness as well as dreamy. If anything, these cupcakes are similar Twinkie’s classier older sister. I made a double batch of these for Lizzy’s birthday party, as well as they went similar hotcakes. Do yourself a favor as well as brand a batch!

Ingredients :

ii eggs, at room temperature
1/4 loving cup milk, at room temperature
1 teaspoon vanilla extract
1 loving cup cake flour
3/4 loving cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 loving cup butter, at room temperature, cutting into pieces

Instructions :

  • To brand the cupcakes: Preheat oven to 350. Line a muffin pan alongside cupcake liners; fix aside. In a large touchstone cup, whisk together the eggs, milk, as well as vanilla extract; fix aside.
  • In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, as well as salt.
  • With the mixer on low, add together the butter i slice at a time, mixing until the dough comes together as well as looks sandy.
  • Add almost 1/2 of the egg mixture as well as mix on depression speed until incorporated, as well as therefore growth to medium-high as well as rhythm out until low-cal as well as fluffy.
  • Slowly add together the remaining egg mixture, alongside the mixer on depression speed, until incorporated. Scrape the bowl, if necessary, as well as therefore growth speed to medium-high as well as rhythm out for almost xx seconds.
  • The batter volition only barely await a lilliputian curdled. Put iii tablespoons of batter inwards each cupcake liner. Bake for 20-23 minutes, or until a toothpick inserted inwards the centre comes out clean.
  • Cool completely earlier filling as well as frosting.

Filling :

1/2 loving cup unsalted butter, at room temperature
1/2 loving cup marshmallow spread
1 1/2 cups confectioners’ sugar
1 to ii tablespoons heavy whipping cream
1 teaspoon vanilla extract

Directions :

  • In a large bowl, or the bowl of a standing mixer, rhythm out the butter as well as marshmallow until low-cal as well as fluffy, almost v minutes.
  • Add the sugar, beating until only combined.
  • Stir inwards 1 tablespoon of cream as well as the vanilla, as well as therefore rhythm out on high speed for iv minutes.
  • If the frosting is also thick, add together to a greater extent than cream, upward to 1 tablespoon.
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