Twinkie Cupcakes

Twinkie Cupcakes
1 box yellow cake mix, plus the ingredients on the back of the box
1 small box sugar free instant French vanilla pudding mix
7 oz. marshmallow fluff
1/2 cup butter
1/3 cup powdered sugar
1/2 tsp. vanilla extract
1/4 tsp. salt
2 tsp. very hot water

Preheat the oven to 350 degrees F. Line two muffin tins with around 20 liners. Set aside.

Prepare the cake mix according to the directions, stirring the box of pudding mix into the cake batter to blend. Portion the batter evenly into the muffin cups, about 2/3 full, and bake for 15-18 minutes or until golden brown, and a toothpick inserted in the middle comes out clean. Cool completely, then core the cupcakes' center with a sharp, small paring knife (do not cut through the entire cupcake). Eat or discard the centers (although throwing them away would be a shame).

Dissolve the salt in the hot water and allow to cool. 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 the filling into a resealable bag, seal tight, and snip off a bottom corner of the bag. Pipe the filling into each cored cupcake, filling just to the top. Refrigerate the cupcakes while you prepare the frosting.

Marshmallow Buttercream
7 oz. marshmallow cream
2 sticks butter, softened
1 tsp. vanilla extract
32 oz. powdered sugar

Beat together the marshmallow cream, butter and vanilla extract until creamy (about 2 minutes). Gradually begin adding in powdered sugar (about 1 cup at a time), until frosting is light and fluffy.

Pipe frosting onto cooled cupcakes, careful to cover the filled center with frosting. Store frosted cupcakes airtight, preferably in the fridge.

Original Recipe
http://www.sasakitime.com/2012/07/twinkie-cupcake-recipe.html

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http://www.pinterest.com/pin/147141112798929914/