These Twinkie-style cupcakes are delicious; if you can't find Marshmallow fluff, use the Kiwilimón search engine and look for the Marshmallow cream recipe.
200 grams sour cream, marshmallow or Marshmallow fluff
1/2 cups butter, softened
1/3 cups icing sugar
1/2 teaspoons vanilla essence
1/4 teaspoons salt
2 teaspoons water, very hot
200 grams sour cream, marshmallow or Marshmallow fluff
1 cup butter, softened
1 teaspoon vanilla essence
900 grams icing sugar
3 tablespoons water
Preparation
1h
0 mins
Medium
Preheat the oven to 350 degrees. Prepare a cupcake tray; you can use parchment liners or flour them, it's up to you.
Prepare the cake mix according to the box instructions, adding the pudding mix until well combined.
Fill the cupcake molds approximately 2/3 full.
Bake for 15 to 18 minutes or until golden; remember to insert a toothpick in the center and ensure it comes out clean.
Allow to cool completely.
Using a melon baller, scoop out a piece from the center of the cupcake, being careful not to reach the bottom.
Marshmallow filling: dissolve the salt in the hot water and let it cool.
Beat the marshmallow cream, butter, powdered sugar, and vanilla until fluffy. Add the salted water. The mixture should be light, but not as stiff as frostings.
Place the mixture in a piping bag and fill each cupcake, only to the top.
Marshmallow and butter frosting: beat the marshmallow cream, butter, and vanilla until well combined and creamy.
Gradually add the powdered sugar. Note: the icing may be too thick at first; if so, add 3 to 4 tablespoons of water, but only 1 tablespoon at a time until the frosting reaches a smooth consistency.
Place the frosting on the cupcakes, ensuring that the center is covered with filling.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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