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A Real Twinkie Cupcake Recipe…Experience the Difference

A Real Twinkie Cupcake Recipe…Experience the Difference
keepingupwiththecyperts
photo source keepingupwiththecyperts

Twinkie Cupcakes

In the wake of yesterday’s post about the history of America’s beloved Twinkie, of course I had to offer a recipe to follow the blog. I chose cupcakes because they were the most similar tasting to pop culture’s spongy, cream-filled cakes.

The addition of the Princess cake emulsion is what truly gives them the authentic flavor. Don’t get me wrong, the vanilla bean paste is no slouch (AMAZING). However, go the extra step and use the emulsion if you want the true Twinkie experience.

Ingredients

For the Cupcakes

2 Eggs (at room temperature)

1/4 c. Whole Milk

1 tsp. King Arthur Flour Princess Cake Emulsion or Vanilla Bean Paste

½ to 1 tsp yellow food color

1 c. Cake Flour

3/4 c. Granulated Sugar

1 tsp. Baking Powder

1/4 tsp. Salt

1/2 c. Butter (unsalted and at room temperature)

3170_07_10_2012__17_36_45_700
For the True Twinkie Experience Use Princess Cake Emulsion

Filling

7 ounce jar of marshmallow fluff (about half a cup)

½ cup unsalted butter, softened

⅓ – ½ cup sifted confectioner’s sugar

½ teaspoon of vanilla extract

Marshmallow Buttercream

½ cup unsalted butter, at room temperature

7 ounces marshmallow fluff (about half a cup)

1½ cups confectioners’ sugar

1 to 2 tablespoons heavy whipping cream

1 teaspoon vanilla extract

Directions:

Preheat the oven to 350 degrees and line your tins with cupcake liners.

Whisk together eggs, milk, and Princess cake flavor or vanilla bean paste and yellow coloring. Set aside.

Combine flour, sugar, salt, and baking powder. Mixing at a low speed, add butter in small increments until you reach a dough-like consistency.

Continue mixing on low and add the egg mixture slowly. Then beat using medium-to-high speeds until light and fluffy. Fill the cupcake liners 2/3 of the way full and bake for 15 to 20 minutes or until the center is cooked through.

Cool fully before filling and frosting.

Filling

Cream the butter and sugar together.

Add vanilla and salt.

Whip in the marshmallow fluff.

Cover tightly and chill.

Whip before using. If it is too runny add a bit more confectioners but remember this is a very creamy filling. Don’t add too much.

Marshmallow Buttercream

Beat the butter and marshmallow until well mixed.

Whip for five minutes.

Add the confectioners sugar and beat to combine.

Add the vanilla and then whip for three minutes or so.

If the frosting seems too thick add a little of the cream and whip some more.

To Assemble

Remove middles out of cooled cupcakes.

Pipe in the filling mixture.

Cover with frosting.

Repeat with all of the cupcakes.

keepingupwiththecypert
photo source keepingupwiththecyperts

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