I haven’t blogged in a while and I blame a new school year for the kids, a clingy baby and a new addiction to Pinterest! Don’t know what Pinterest is? Look it up, you’ll get just as addicted as I’ve become…you’re welcome!! In whatever free time I stumble upon (which is rare), I’m either in the kitchen or on the computer…so-here-goes…
TWINKIE: a tasty cream-filled pastry made from god-knows-what; known to have a shelf life of forever; if there was a nuclear war the only things to survive would be twinkies and cockroaches…thank you, Urban Dictionary!!
The hubby hasn’t had a Twinkie in years…YEARS, I say, due to the fact that he consumed a great amount of them while a young fobby child. He got tired of them and pretty much couldn’t stand the suckers. I was aware of this and STILL married him, I know, right?! One day, he asks me to MAKE Twinkies. Shocked as I was, I of course took it to another level…and so, the Twinkie cupcake was born!!
The cake part of the recipe was adapted from Tasty Kitchen. For the cream filling part, I literally conjured this up in my mind as I prepared them! I was going for a light and creamy filling but with a cream cheese taste. (forgive me)
Ingredients for the cake:
1 box yellow or butter cake mix
1 cup milk
½ cup melted butter
¼ cup sugar
1 teaspoon vanilla
⅛ teaspoon baking powder
3 eggs
Ingredients for the cream filling:
1 tub of Cool Whip
1 8oz package of softened cream cheese
1 cup powdered sugar (you can always add more if you want it to be sweeter)
Directions:
Heat oven to 350°. Line each cupcake pan with a paper liner. Combine all cupcake ingredients and mix on low speed until combined. Mix at medium speed for 2 minutes until smooth. Fill cupcake liners half full. Bake for 12-13 minutes or until golden. Remove from oven and cool on wire rack for 5 minutes. Remove cupcakes from pan and allow to cool completely.
Prepare the filling by adding the powdered sugar to the softened cream cheese. Once mixed well, fold the Cool Whip into the cream cheese mix. Fill a decorating bag with the filling. (You can use any size tip, I used the star shape) Insert tip into the center of the cooled cupcake and squeeze bag to fill the cupcake with 1-2 tablespoons of filling. The cupcake will expand just a bit. Remove the tip from the cupcake and top off by swirling some frosting on the top of each cupcake. Repeat until all cupcakes are filled and decorated.
My little ones and the hubby LOVED them and it’s safe to say that it won’t be too long before I make these again! Please enjoy and share with your loved ones!!
Cooking Mama Loraine 