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Copycat Twinkie Cupcakes
These will definitely handle your craving for 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
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
18
Calories
295
kcal
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.
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
Makes 18 cupcakes
Nutrition
Calories:
295
kcal
|
Carbohydrates:
47
g
|
Protein:
3
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.4
g
|
Cholesterol:
73
mg
|
Sodium:
28
mg
|
Potassium:
43
mg
|
Fiber:
0.2
g
|
Sugar:
36
g
|
Vitamin A:
382
IU
|
Vitamin C:
0.001
mg
|
Calcium:
12
mg
|
Iron:
0.3
mg