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Saturday, December 1, 2012

Who Needs Hostess?

When you can make your very own Twinkie Cupcake? Made these before I left on my Disney trip and they are a Twinkie amped up! {Recipe below}These golden cake nuggets are so wonderfully reminiscent of a Twinkie you won't need or miss the real thing. If you don't like too much sweetness you may want to forgo the the frosting but definitely the filling and cake are just like the real thing.

(Note this made ~8 cupcakes so if you want more you'll need to double or triple the recipe. I used a standard cupcake pan and a muffin scoop worth of batter which is about 2/3 full in the cupcake liner)

2 eggs, at room temperature
1/4 cup milk, at room temperature
1 teaspoon vanilla extract
1 cup cake flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick ) unsalted butter, at room temperature, cut into 16 pieces

To make the cupcakes: Preheat oven to 350 degrees.
In a small bowl, whisk together the eggs, milk, and vanilla extract; set aside.
In a large mixing bowl combine the flour, sugar, baking powder, and salt. With the mixer on low, add the butter one piece at a time, mixing until the dough comes together and looks sandy. It should cling together and be a thick batter.
Add about 1/2 of the egg mixture and mix on low speed until incorporated, then increase to medium-high and beat until 
light and fluffy. Slowly add the remaining egg mixture, with the mixer on low speed, until incorporated. Scrape the bowl, if necessary, then increase speed to medium-high and beat for about 20 seconds. The batter will just barely look a little curdled.

Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before filling and frosting

3 tablespoons unsalted butter, softened
1/3 cup confectioners’ sugar
1/2 teaspoon vanilla
1/2 cup marshmallow spread

To make the filling: In a medium bowl, cream the butter and sugar together. Stir in the vanilla and pinch of salt. Mix in the marshmallow spread and whisk until light and fluffy. Cover bowl with plastic wrap and chill for 30 minutes. If the filling is too soft or runny, add more sugar as needed (I actually placed in a plastic sandwich baggie, refrigerated and then snipped off the end to pipe the filling into the cupcakes)

FOR THE FROSTING (Marshmallow or 7 minute)

2 large egg whites
1/4 cup light corn syrup
2 tablespoons water
1 1/2 teaspoons pure vanilla extract

To make the frosting: Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a wire whip until slightly thick and fluffy and sugar has dissolved. Remove bowl from heat and continue to beat with a electric mixer fitted with a wire whip attachment for 6 to 7 minutes

Assemble:  Using an apple corer to core out a small portion of the center of the cupcake and fill with the filling, then replace the cored out piece (or eat them as I did or save for something else). Take filling and place into plastic baggie if you haven't done so already and snip off the tip. Fill into cored out middles. If you get a small mound of filling on top of your cupcakes, just use a small offset spatula to spread it flat or swipe it completely off (eat with core portions if desired or if like me if you can't help yourself). Place 7 minute frosting in a pastry bag fitted with tip of your choice and swirl frosting on top of cupcakes. Add a bit of white sanding sugar to give a nice sheen. Enjoy!

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