Cashmere Apron

twinkie cupcakes

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Remember the Twinkie box??? It’s red, white and blue with an animated Twinkie dressed like a cowboy and the description, “Golden Sponge Cake with Creamy filling.” Having grown up in a household with yummy BUT very healthy food all the time, I loved seeing that Twinkie box in the cupboard every once in a while. My sister and I knew we had done something worthy of that kind of dessert “score.”

And when Christi visited her mom in North Carolina this summer, Twinkie news was everywhere. Our beloved Twinkies were no longer going to be sold, boxes of the delicious sponge cake were all over Ebay and it seemed like the end of an era. Well, Twinkies are back (hopefully to stay until they are pushed out again by the next dessert trend). Christi and her mom (a phenomenal baker), whipped up these Twinkie Cupcakes in honor of this delightfully delicious comfort food.

Ingredients
1 (18.25-ounce) package Duncan Hines Golden Butter Cake Mix
Twinkie Cream Filling (recipe follows)
Chocolate Frosting (recipe follows)

1. Prepare cake mix according to package directions for cupcakes.
2. Spoon Twinkie Cream Filling into a squeeze bottle with a long narrow tip. Insert tip into the top of cupcakes and squeeze about 1 tablespoon of filling into the center of each cupcake.
3. Pipe or spread Chocolate Frosting over top of cupcakes. Store, covered, in refrigerator for up to three days.

Twinkie Cream Filling
1 (8-ounce) container frozen Cool Whip 
1 (3-ounce) package cream cheese, soft
1/2 cup confectioners sugar

Directions
In a medium bowl, beat whipped topping and cream cheese at medium speed with a mix until smooth. Beat in confectioners sugar.

Chocolate Frosting
6  (1-ounce) squares semisweet chocolate, coarsely chopped
1/4 cup heavy whipping cream
3/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
7 cups confectioners sugar

Directions
1. In a small saucepan, combine chocolate and cream. Cook over low heat, stirring frequently, until chocolate is melted and mixture is smooth. Let cool for 30 minutes.
2. In a large bowl, beat butter and cream cheese at medium speed with mixer until creamy. Add cooled chocolate mixture and beat until creamy, about 4 minutes. Gradually add confectioners sugar, beating until smooth.

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