Twinkie Cupcakes 

Prep Time: 15 minutes | Cook Time: 15 minutes

servings

INGREDIENTS

  • 5 eggs, seperated
  • 1/2 tsp cream of tartar
  • 1 cup sugar, divided
  • 2 tsp vanilla
  • 1/4 tsp almond extract
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • For The Filling and Buttercream
  • 1 cup butter
  • 2 cups powdered sugar
  • 1 cup marshmallow fluff
  • 1 tsp vanilla extract

Instructions

For The Cake

Preheat your oven to 325ºF and place 24 cupcake liners in a cupcake pan.

In a clean bowl beat with an electric mixer, the egg whites and cream of tartar until soft peaks. Slowly add 1/4 cup of sugar into the mixture and whip until stiff peaks form. Set aside.

In a large bowl using an electric mixer, beat the egg yolks with the remaining sugar, vanilla, and almond extract, until thick and creamy. Fold egg whites into yolks. Sift flour and salt over mixture and fold gently. Pour into cupcake molds about 2/3 full. Bake until a toothpick inserted comes out clean, about 15-18 minutes. Remove from oven and cool.

For The Filling and Buttercream

In a large bowl beat together the butter and powdered sugar. Whip in the marshmallow fluff and whip until light, about 5 minutes. Add the vanilla extract and stir. Place in a pastry bag fitted with a star tip.

To Assemble

Using a paring knife, remove some of the middle of the cupcake. Set middles aside. Pipe the buttercream into the cake and top with the cut out cake. Pipe with the rest of the frosting and decorate.

Notes

You can also use a cupcake corer to cut out the middle of the cupcake.

If the frosting seems a bit runny, add a bit more of powdered sugar.

Perfect Pairing

Serve these Twinkie Cupcakes with Ancho Chile Pork Tenderloin for a complete meal.