Having this view for an entire day helped too.
Steve specifically asked for Twinkie Cupcakes for his birthday.
So being the awesome fiance' that I am. I made them for him and his friends, even though I was unable to eat, let alone taste them (they were not gluten free).
But, I was told they were delish, so now I am going to share the recipe with you.
Recipe 4 You!
Blogger Note: I didnt make/use frosting for the top of the cupcakes. I didn't really have time in between making them and Steve's surprise party that I made them for.
1 box yellow cake mix, plus ingredients on back of box
1 small box sugar free/fat free instant French vanilla pudding mix
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
Marshmallow Buttercream (click here for recipe)
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, the core out the cupcake’s middles with a sharp, small paring knife, careful not to cut through the entire cupcake. Eat or discard centers.
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.