Recipe Review - Twinkie Cupcakes

Today was my hubby's last day of work with the company he's been with for the last 6 years. I couldn't send him to work without a little treat. He was an original Twinkie fan (eeeeww), so when I found a cupcake version of them, I figured that was a winner. Besides, I figured it best not to send alcohol cupcakes to work. That was the other option. I made some modifications to the buttercream, both because of some of the reviews and my own taste preferences in a frosting. I think they turned out tasting like Twinkies, only yummier ones!

Twinkie Cupcakes w/ Almond Marshmallow Buttercream

Cake ingredients - 1 box yellow cake mix (plus ingredients required on box), 1 small box sugar free instant vanilla pudding

Filling ingredients - 7oz marshmallow fluff, 1/2 c room temp unsalted butter, 1/3 c powdered sugar, 1/2 tsp vanilla, 1/4 tsp salt, 2 tsp hot water

Buttercream ingredients - 7oz marshmallow fluff, 1 c room temp unsalted butter, 1 tsp pure almond extract, 6 c powdered sugar*

Prepare the cake mix per the instructions on the box. Mix in the instant pudding. Pour 2/3 full into paper lined cupcake tins. You should be able to make 18-20 cupcakes easily. Bake in a 350 degree oven for 16-18 minutes until tester comes out clean. Let them cool completely. Once cool, use a melon baller to scoop a bit of the center of the cupcake out. I know they make those plungers for cupcakes, but that would be too much out.. really, you are just creating a small recess for the filling. While they are baking or cooling, you can make the filling and buttercream.

For the filling, completely dissolve the salt in the hot water. Let it cool while you beat together the butter, fluff, powdered sugar, and vanilla until fluffy. Add in the salt water and blend to combine. Pipe this filling into the holes in your cupcakes just up to the top.

For the buttercream, beat butter, marshmallow fluff, and almond extract until creamy. Gradually, add in the powdered sugar, beating until light and fluffy. Pipe the buttercream onto the cupcakes, being sure to cover the filling. *The original recipe called for 8 cups (32 oz bag) of powdered sugar. For me, this would be entirely too sweet, as it is already a sweet buttercream, and way to stiff to work with. Even at 6 cups, the buttercream was a 'heavier' frosting. While you can certainly add more powdered sugar, I'd encourage you to taste at check consistency at 6 cups.

We stored our cupcakes room temp and prefer them that way, but you can also refrigerate for a different experience. Either way you have them, enjoy!