Twinkie Cupcakes With Marshmallow Cream filling and Marshmallow Buttercream Frosting!

After the big Twinkie scare of 2012, this recipe could not come at a better time.  The trickiest part of this recipe is actually getting the frosting just right.  It will probably take a few iterations to tweak in the sweetness.

The cupcakes themselves are easy-peasy.  Yellow cake mix with pudding stirred in.  Probably a recipe we have done a million times.  The challenging part, and the thing that ultimately makes a Twinkie a Twinkie is the filling.  It’s made with marshmallow fluff and butter.  This was actually my first time working with marshmallow fluff.

Warning: You should have a test Twinkie nearby and write down the next steps carefully.  This will be unique to you experience.   While adding the powdered sugar and milk, taste often and write down how much of each you are adding and comparing to the base Twinkie.  Once you get it, you will know you got it.  It will taste amazing.

Follow the step by step recipe by CLICK THE RECIPE BUTTON BELOW!

Sunflower Oreo Cookie Cupcakes

If you haven’t ventured into the cupcake decorating arena, this is the perfect recipe to do so.  It looks super hard, and is actually super easy.  The tips do all the work.

Let’s talk about the tips and the decorating – the rest is just a cupcake with half an Oreo on top.

The recipe calls for two specific tips:

#98 ruffle decorating tip
#30 closed star decorating tip

Don’t feel compelled to use these tips.  If you have a beginners kit and do not feel like buying more crap, then experiment with what you have.  The picture is just a guideline.  I have the Wilton 50 piece beginners kit and any standard petal tip and leaf tip will work.

The key here is to layer the flower petals so that each layers petals, go in between the petals that are below.

Lastly, either put these in the fridge right as you complete them or serve them up at once.  The frosting will droop if the cupcakes sit out too long.

Click the Recipe button below for more photos and step by step decorating instructions.  Good Luck!

Marshmallow Fudge Brownie Cupcakes

This recipe is tricky tricky tricky.  Not so much in taste but in appearance.  No matter what you do, they taste great, so if that’s your concern then don’t worry.

The recipe is simple:

I used Betty Crocker Family size fudge brownie mix. Be careful not to over fill the pan or liners.  With one full batch, make 12 cupcakes, there should be a little batter left over.

Now drop a Marshmallow in the middle and bake per the Brownie box directions.

Here are the watch-outs.

1. STICKY

These little guys are sticky.  Either grease the pan very well, use parchment cupcake liners.  Pamper Chef has them, or use silicone cupcake liners.

2.EXPLODING CUPCAKES

Getting the Marshmallow to Rise like the Picture is also tricky.  You have two scenarios, exploding cupcakes and falling cupcakes.  This is due to cooking times.  After baking for 15 minutes your cupcakes will look just like the picture.

When you check them however they won’t be done.  When you bake further they might explode.  The key here is to cut the big marshmallow in half!

copper coconut does a good job of including a ton of pictures as she creates this recipe.  Good Luck and comment with your experience.

 

PICTURE CREDIT

 

Banana Foster Topped Coconut Banana Cupcakes [Recipe]

There really isn’t too much to say about this recipe. The author tried several things before coming up with this perfect combination. As you know bananas foster is typically made with brown sugar, cinnamon, dark rum and banana liqueur. Usually it’s set on fire and served over ice cream. This recipe eliminates the flames and ice cream and substitutes a cupcake. I would still suggest adding some dark rum although the recipe below is alcohol-less.

Also, if you get a little lazy and want to skip the foster, the banana coconut cupcakes are still divine.

Click the recipe button and bake!

Eggnog, Cinnamon and Bourbon Cupcakes – [RECIPE]

What’s better than a little eggnog with your cupcakes? How about a little bourbon with your eggnog INSIDE your cupcakes. Sprinkle a little cinnamon in that mix and you have a holiday cupcake that will knock everyone’s Christmas stockings off.

I’m going to rate this recipe a medium level of difficulty because there are three pieces: The cupcakes themselves, the bourbon buttercream frosting and the nutmeg garnish. Three chances to get things screwed up. Be careful the batter is a little thin, but it works. It doesn’t work when it’s too thin.

Also, I could not find Cinnamon eggnog as the recipe calls for, but I just dumped cinnamon in the eggnog and rolled with it. The results were still DELISH! Click the Recipe Button and Bake!