Twinkie Cupcakes

With the whole mess going on with Hostess, I thought it would be the perfect time to try out this recipe :)

I wouldn't say that taste exactly like Twinkies, but they're still delicious! My dad says they were the best cupcakes he's EVER had, so I was very happy with the results :) 

Cupcakes and Filling

Recipe from: thedomesticrebel.com

You will need:
- 1 box Yellow Cake Mix + ingredients on back of box
(for mine, it was oil, 3 eggs, and water)
- 1 small box of Instant French Vanilla Pudding Mix
(For the filling)
- 1 Jar (7 oz) Marshmallow Cream
- 1/2 cup butter
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 teaspoons very hot water

1. Preheat oven to 350 degrees F.

2. Line cupcake tins with liners, this recipe made about 20 cupcakes. Set aside.

3. Prepare cake mix according to box directions and stir in pudding mix. 

4. Fill liners about 2/3 full, and bake about 14-17 minutes, or until an inserted toothpick comes out clean. 

5. Cool in pan for about 5 minutes, then move to cooling rack to cool completely 

     (We actually chilled them in the fridge for about ten minutes before the next step)

While cupcakes are cooling, prepare the filling: 

6. In a small bowl, dissolve the salt in hot water. Set aside.

7. In a large bowl, use mixer to beat together marshmallow cream, butter, powdered sugar, and vanilla.

8. Add salt/water mixture and mix until well combined. Should be fluffy and not as thick as frosting.

9. Core out cupcake's center with a sharp paring knife. Be careful not to cut all the way through. 

10. Pipe filling into center of the cupcake, fill just to the top.

11. Put cupcakes back into the fridge while preparing the frosting.

Marshmallow Buttercream

Recipe from: thedomesticrebel.com

You will need:

- 1 Jar (7 oz) Marshmallow Cream

- 1 cup butter, softened

- 1 teaspoon vanilla extract

- About 1 bag (32 oz) powdered sugar

1. In a large bowl, beat together marshmallow cream, butter and vanilla until combined. About 2 minutes.

2. Add sugar in, about a cup at a time, until frosting is light and fluffy. 

     (We used most of the bag of powdered sugar, and the frosting was way too thick, we had to use whipping cream to make it thinner, I'd recommend using about 1-2 cups less than the full bag of sugar)

3. Frost the cupcakes and enjoy!

Chocolate Cupcakes with Salted Caramel Buttercream

Cupcakes:

Recipe from: Chef in Training

You will need: 

- 1/2 cup unsweetened cocoa (sifted)

- 2 cups sugar

- 2 1/2 cups flour

- 2 teaspoons baking powder

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 cup hot water

- 1 cup buttermilk

- 2 eggs

- 1/2 cup vegetable oil

- 1 1/2 teaspoons vanilla

- 1/2 cup heavy whipping cream

1. Line cupcake tins and preheat oven to 350 degrees F. 

2. In a small bowl, stir flour, baking powder, baking soda, and salt. Set aside.

3. Sift cocoa into a medium size bowl. Pour in the cup of hot water, and whisk until completely dissolved.

4. Add buttermilk, then add sugar, and whisk until combined.

5. Add eggs, oil, and vanilla. Mix again.

6. Take flour mixture and whisk until wet mixture. 

7. Stir in heavy cream until evenly mixed in. 

8. Pour batter into cupcake tins, and bake for 18-20 minutes, or until an inserted toothpick comes out clean. 

9. Let cupcakes cool completely. 

10. Chill in fridge for at least 30 minutes. 

Salted Caramel Buttercream:

Recipe from: Chef in Training

You will need: 

- 1/4 cup sugar

- 2 Tablespoons water

- 1/4 cup heavy whipping cream

- 1 teaspoon vanilla

- 1/2 cup butter (softened) 

- 1/2 teaspoon sea salt

- 1 package Dream Whip (there were multiple packs in a box)

- 3 cups powdered sugar

1. In a saucepan, stir together sugar and water. Bring to a boil over medium-high heat. 

2. Cook without stirring until it turns a deep amber color, about 9-10 minutes.

3. Remove from heat and slowly add cream, and vanilla. Stir until smooth. 

(Make sure to do this immediately after removing from heat)

4. Let the caramel cool for 20 minutes, it should be just barely warm and still pourable.

5. Beat butter and salt together with a mixer until light and fluffy.

6. Reduce mixer speed and add dry Dream Whip until combined.

7. Beat in powdered sugar, mix until combined. 

8. Scrape down the side of the bow, and add the caramel. 

7. Mix for about 2 minutes, until light and airy.  

8. Frost the cupcakes. 

This was my first time ever frosting cupcakes.. and it was so much fun! I will be doing it again, and hopefully they're prettier next time! ;) 

DIY Mondays: Geometric Polymer Clay Earrings

My little sister's birthday is tomorrow, and I wanted to make her something she would like, but something small enough to mail easily. These earrings were the perfect thing!  And they were pretty simple to make :) 

I just guessed on the size, I figured it would be easier to have extra than to not have enough. 

This step is totally optional, and you could completely skip it.

I just found it easier to start with a cube shape. 

They were all a little different, I tried to keep the size of my earring back in mind while I was making them smaller. I didn't want to make them too small. 

I let them cool down for about 10 minutes. 

And there you have it :)

Inspiration: hunryhappened.com and etsy,com