photo credit: slightly everything via photopin cc

When I’m not reading, blogging or doing homework, I’m cooking. Cooking is a lot like reading and writing: it brings ingredients together to create a single dish that tells a story of flavors, family, friends and experiences. And just like with books, you don’t have to be the creator. Sometimes we’re all just looking for a little eye candy. So here’s a little food for thought!

I don’t know if you all know this, but I’m a total foodie. A foodie is “someone who has an ardent or refined interest in food.” Cooking is all about discovery for me – seeing which ingredients work well together, what flavors can be created, and what new foods can be tried. So now I’m bringing this discovery to TGR!

Every Monday I’ll be sharing a new food find, recipe, and of course, some eye candy.

This week: Twinkie cupcakes

I’ve got a confession: I love Twinkies. It’s true. Those stuffed, golden Hostess cakes get me drooling every time. I know they’re awful for you, and I know I’m otherwise more of a proponent of eating healthier alternatives. But these are childhood favorites for me – even moreso, I think, because I grew up not being allowed to eat them very often.

So it’s really no surprise that when I found this recipe for Twinkie cupcakes, I made it my mission to make them ASAP.

And let me tell you: they taste SO. GOOD. These cupcakes do Twinkies every bit of justice and then some. And there’s nothing wrong with indulging every now and then… right?

Just promise me you won’t run away when you see how much butter goes into these things.

INGREDIENTS

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 (note: I used regular because my grocery store didn’t have the sugar free/fat free kind, and it was fine.)
  • 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

DIRECTIONS

  1. Preheat oven to 350 degrees F. Line two muffin tins with about 20 paper liners. Set aside.
  2. 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, then core out the cupcakes’ middles with a sharp, small paring knife, careful not to cut through the entire cupcake. Eat or discard centers. (note: I ended up saving the centers, or at least the tops of the centers, to plug/cover the filling.)
  3. 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.
  4. 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. (note: I’m going to stop right here. Yes, these cupcakes are also meant to be frosted with an icing similar to their filling. But it requires another stick of butter, and another jar of Fluff, and more powdered sugar. I just couldn’t do it. It seemed like overkill. And while I’m sure they taste good with the icing, they’re delicious even without it. Plus, the way I rationalized it for myself is that Twinkies don’t have any icing outside either. So hah! But if you want to go ahead with the icing, you can find the recipe for it at the above link.)

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So what’s the final result look like?

Well, as I tweeted the other day, it looks like this:

I stuffed my Twinkie cupcakes and then re-capped them so they weren’t just open pockets of filling. When I started having less and less of the filling, I simply stopped coring the cupcakes and spread the filling on top, as icing.

And then I dove in. The good thing is you can eat these cupcakes two ways: right after you fill them, ’cause then they’re all full of gooey goodness, ready to burst, and after you chill them in your fridge, ’cause then they’re like your traditional Twinkie. Total win-win.

If my picture isn’t exactly making your mouth water, then you might want to look at this picture from The Domestic Rebel’s site. Cue drooling ………. now:



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Leave a Reply

10 Responses to “Whip it Up Mondays! {8} – Twinkie cupcakes.”

  1. OMG, I am so glad you made them!! Aren’t they rocking?! I’m intrigued by the unfrosted version–yes, the frosting IS a bit sweet, but the unfrosted sounds just about perfect. And you’re right, Twinkies are perfect without it normally so why not have a Twinkie-esque muffin?!

    • Alissa says:

      Haha, well, it only LOOKS like a muffin. Still tastes like a cupcake. ;)

      And they’re beyond rocking. They’re just …. cannot express it in words!

      Many, many, MANY thanks to you for posting the recipe. <3

  2. Jessica S. says:

    OMG. I’m bookmarking this page!!! <3 Thanks for sharing!

  3. I want to eat a Twinkie cupcake! It looks SO good.

  4. elena says:

    oh geez these look so unhealthy but SO GOOD! I’m not really a fan of twinkies but I’ve had them fried & with ice cream before which was delicious. Really bad but delicious, haha.

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