Homemade Twinkie Cupcakes and a Virtual Baby Shower for the Cookbook Queen

Today’s post is extra special, because not only do I get to share some amazingly delicious homemade twinkie cupcakes with you, but we’re also having a baby shower! My wonderful friend Kristan, from Confessions of a Cookbook Queen, is getting ready to have a beautiful baby girl, and I get to help her celebrate today.

I had so much fun planning what to make for my talented friend, and the fact that she’s having a girl is totally the best, because…obviously…I like pink. And since she’s using pretty, pretty pink for her new baby girl’s nursery, I got to use pink for my baby shower cupcakes. Win-win. :)

Okay, so, first things first, why did I make Twinkie cupcakes?

Well, if you have to ask, then you don’t know Kristan. I mean, she knows how to make some seriously fabulous treats using Twinkies.

Homemade Twinkie cupcakes needed to be made.

The cupcakes themselves are a simple and easy yellow cake recipe that has the perfect spongey texture that Twinkies have. Then, they’re filled with an amazing marshmallow cream filling that’s completely irresistible, and topped with fluffy marshmallow buttercream.

I’m not even embarrassed to say that these turned out even better than actual Twinkies. And they’re easy, which is always a good, good thing.

Once the cupcakes are baked and cooled, fill them by simply coring the centers, setting aside the extra cake pieces (or eating them, whatevs). Next, pipe filling into the cupcakes. If you didn’t eat the extra cake bits (and I’m totally not judging you if you did…cause I might’ve eaten a few…NBD), then you can replace them over the filling.

Now all you gotta do is frost them. :) I used a Wilton 1M star tip to swirl the frosting on before making sweet little toppers.

The toppers I made were completely inspired by the beautiful pink, black, and white damask nursery bedding that Kristan picked for her baby girl’s crib. It’s beautiful, and the perfect inspiration.

I used a small cupcake shaped cookie cutter to cut out white rolled fondant (I used my homemade marshmallow fondant recipe), then I stamped the top or bottom half with a damask stamp that I colored with a black food writer (using the method found here and here). Once the black food coloring dried, I used a hot pink food writer to draw on the remaining details. Finally, I topped each one with a sweet, hot pink chocolate bow (I used this mold from Bake It Pretty). Easy peasy.

I let the toppers dry on a flat surface (in a cool place, out of direct light) for several hours, so that they could harden. If you don’t want to wait for that, you can “glue” them to sticks, using melted chocolate, that can hold them in place on the cupcakes.

Congratulations, Kristan, my dear friend! I can’t wait to see Baby Lucy’s beautiful little face.

Twinkie Cupcakes
with Marshmallow Buttercream

Makes 12 to 15 standard cupcakes

Ingredients

FOR THE CUPCAKES
2 eggs, at room temperature
1/4 cup (2 ounces or 63 ml) milk, at room temperature (soy, almond, or rice milk work well too)
1 teaspoon (5 ml) vanilla extract
1 cup (120 grams) cake flour
3/4 cup (150 grams) sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature, cut into 16 pieces (margarine can be substituted)

FOR THE FILLING
3 tablespoons unsalted butter, softened
1/3 cup (42 grams) confectioners’ sugar
1/2 teaspoon (5 ml) vanilla
1/2 cup marshmallow spread

FOR THE FROSTING
1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature
1/2 cup marshmallow spread
1 1/2 cups (188 grams) confectioners’ sugar
1 to 2 tablespoons (15 to 30 ml) heavy whipping cream
1 teaspoon (5 ml) vanilla extract

To make the cupcakes: Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.

In a large measuring cup, whisk together the eggs, milk, and vanilla extract; set aside.

In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. With the mixer on low, add the butter one piece at a time, mixing until the dough comes together and looks sandy.

Add about 1/2 of the egg mixture and mix on low speed until incorporated, then increase to medium-high and beat until light and fluffy. Slowly add the remaining egg mixture, with the mixer on low speed, until incorporated. Scrape the bowl, if necessary, then increase speed to medium-high and beat for about 20 seconds. The batter will just barely look a little curdled.

Put 3 tablespoons of batter in each cupcake liner. Bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before filling and frosting.

To make the filling: In a medium bowl, cream the butter and sugar together. Stir in the vanilla and pinch of salt. Mix in the marshmallow spread and whisk until light and fluffy. Cover bowl with plastic wrap and chill for 30 minutes. If the filling is too soft or runny, add more sugar as needed (I had to use 1 cup of sugar total).

To make the frosting: In a large bowl, or the bowl of a standing mixer, beat the butter and marshmallow until light and fluffy, about 5 minutes. Add the sugar, beating until just combined. Stir in 1 tablespoon of cream and the vanilla, then beat on high speed for 4 minutes. If the frosting is too thick, add more cream, up to 1 tablespoon.

Assemble: Fill a disposable decorator bag, fitted with a cupcake filling tip (or large writing tip, I use a Wilton #7), with the chilled filling. Insert the tip into the center of the cupcake and squeeze to fill. The cupcake is full when you can feel the filling push back against the tip (it will slowly force the decorating tip out of the cupcake).

OR use an apple corer to core out a small portion of the center of the cupcake and fill with the filling, then replace the cored out piece (or a portion of it). If you get a small mound of filling on top of your cupcakes, just use a small offset spatula to swipe it off. If it’s crumb-free, scrape it back into the remaining filling (you’ll use the remaining filling to decorate the tops).

Frost cupcakes as desired.

Recipe by Darla

Don’t forget to stop by and check out all of these other fabulous baby shower recipes, ideas, and printables from all of Kristan’s other wonderful friends:

Cookies and Cups | Zebra Cake Cupcakes

The Hungry Housewife  | White Cupcakes

She Wears Many Hats |  Pretty in Pink Party Marshmallows

Two Peas and Their Pod | Dark Chocolate Raspberry Cupcakes

Bluebonnets and Brownies |  Apple Cider Cupcakes with Salted Caramel Frosting

My Baking Addiction | Sugar and Spice Cupcakes

Picky Palate | Pumpkin Brownie Cupcakes with Vanilla Bean Buttercream

Blooming on Bainbridge | Twinkie Cupcakes with Pink Cherry Frosting

Food For My Family | Pomegranate and Lime Olive Oil Yogurt Cupcakes

Sprinkle Bakes | Princess Torte Cupcakes

Glorious Treats | Sweet Baby Cupcakes with Easy Fondant Toppers

Sweet Sugarbelle | Damask Cookies

Buns In My Oven | Maple Cupcakes with Maple Frosting

Dine and Dish | Neapolitan Cream Filled Cupcakes

Chocolate and Carrots | Whole Wheat Chocolate Cupcakes

Bake at 350 | Little Pumpkin Cupcakes

Living Locurto | Baby Shower Printables

Leave a comment

Comments

  1. says

    oh Darla these are SO Kristan in every way!! and I can imagine how delicious they are!!

    So sorry I had to miss the shower, but you all brought some amazing desserts to the table!

  2. says

    Wow, those toppers are seriously gorgeous. I’m completely inept at working with fondant, so it always impresses me when folks can do such intricate work with it. You’re absolutely right that twinkie cupcakes had to be made! This whole event wouldn’t have felt complete without them.

  3. says

    I always enjoy seeing what you create and I’m sure one day Kristan will show Lucy these. I can hear her now, “Mama, mama! We just have got to make these today!” They are just perfect.

  4. says

    Seriously Darla!
    I just fell in LOVE!
    With you…and these TWINKIE cupcakes!
    Homemade Twinkie Cupcakes = PURE JOY as far as I’m concerned!
    Those toppers are the cutest ever! Love it that they match Lucy’s nursery!
    You cutie!
    I just adore everything about this post!
    xo

  5. Beth says

    These look great! Just FYI, in the instructions it says “Grease and flour 2 8- or 9-inch cake pans, line the bottoms with parchment, and set aside” which might not work out too well for cupcakes!

  6. says

    Darla,
    Your homemade twinkie cupcakes look absolutely amazing! We have loved looking at all of the shower treats for sweet baby Lucy’s arrival! We would love to have you share these on our Strut Your Stuff Saturday link party. We are also hosting a Build Your Blog Conference in Salt Lake City on Feb. 16, 2013. You can find a link on our blog. We hope to hear from you! -The Six Sisters

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>