Copycat Twinkie Cupcakes

These copycat Twinkie cupcakes will definitely handle your craving for Hostess Twinkies! Lightly sweetened sponge cake with the delicate taste of vanilla and almond is filled with an airy marshmallow vanilla filling and topped with mounds of fluffy buttercream.

Course Dessert - Cupcakes

Cuisine American Copycat

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 295kcal

Author Marye Audet-White

Ingredients

Cake

5 eggs , separated
½ teaspoon cream of tartar
1 cup sugar (¼ cup plus ¾ cup, divided use)
1 ½ teaspoons vanilla
¼ teaspoon almond extract
1 cup cake flour
Pinch of salt

Filling

7 ounce jar of mashmallow 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)
1 ½ cups confectioners’ sugar
1 to 2 tablespoons heavy whipping cream
1 teaspoon vanilla extract

Instructions

Cake

Separate the eggs while they are cold and then let them come to room temperature.
Preheat the oven to 325F.
Rinse the beater and bowl with vinegar and drain all the vinegar out.
Add the egg whites and the cream of tartar to the bowl.
Beat the egg whites until they make soft peaks and then begin beating ¼ cup of the sugar in one tablespoon at a time.
Continue beating until the mixture is stiff and glossy.
Remove the egg whites from the bowl and put them in another bowl that is very clean. Set aside.
Beat the egg yolks with the vanilla and almond until they are thick and lemon colored.
Beat in the remaining ¾ cup sugar very slowly, until the mixture is no longer grainy when rubbed between your fingers. This can take 5 minutes or more.
Fold ⅓ of the egg whites carefully into the egg yolk mixture to lighten it.
Gently fold in the rest of the egg whites.
Sift the flour and salt over the top of the egg mixture and fold gently until no white streaks can be seen.
Spoon into muffin cups and bake until top springs back when touched - about 15 minutes.
Remove from oven and let cool.

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.
Decorate as desired.

Notes

Store:

Cover or place in an airtight container and store at room temperature for up to 4 days.

Tips:

Ingredients must be at room temperature.

To separate the eggs easily separate them when cold then allow them to come to room temperature.
It will take 5 minutes or more to beat the egg yolks and sugar. Be patient.

Be sure to rinse the beaters and bowl out with vinegar before you beat the egg whites.

Nutrition