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Kimberley Gordon is the Co founder and former Creative Director of the brand  WILDFOX

Available freelance for photography, fashion design and art direction

kim@wedreamoficecream.com

323 717 4687

Twinkie Cupcakes

Twinkie Cupcakes

Hell yes! From The Domestic Rebel

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Twinkie Cupcakes *Twinkie filling adapted from Andie’s recipe at Can You Stay For Dinner

1 box yellow cake mix, plus ingredients on back of box

1 small box sugar free/fat free instant French vanilla pudding mix

1 jar (7 oz) marshmallow fluff

1/2 cup butter

1/3 cup powdered sugar

1/2 tsp vanilla extract

1/4 tsp salt

2 teaspoons very hot water

Marshmallow Buttercream (recipe & ingredients follow)

1. Preheat oven to 350 degrees F. Line two muffin tins with about 20 paper liners. Set aside.

2. Prepare cake mix according to package directions, stirring the box of pudding mix into the cake batter to blend. Portion batter evenly among muffin cups, about 2/3 full, and bake for approx. 15-18 mins or until golden and a toothpick inserted in the center comes out clean. Cool completely, the core out the cupcake’s middles with a sharp, small paring knife, careful not to cut through the entire cupcake. Eat or discard centers.

3. First, dissolve the salt into the hot water and allow to cool. In the bowl of a stand mixer, beat together the marshmallow cream, butter, powdered sugar and vanilla extract until fluffy. Beat in the salt water. Mixture should be light but not as stiff as frosting.

4. Scoop filling into a resealable plastic bag, seal tight, and snip off a corner of the bag. Pipe the filling into each cored cupcake, filling just to the top. Refrigerate cupcakes while you prepare the frosting.

Marshmallow Buttercream

1 jar (7 oz) marshmallow fluff

2 sticks butter, softened

1 tsp vanilla extract

About 1 bag (32 oz) powdered sugar

1. In the bowl of a stand mixer, beat together the fluff, butter and vanilla until combined & creamy, about 2 mins. Gradually begin adding powdered sugar in, about one cup at a time, until frosting is light and fluffy.

2. Pipe frosting onto cooled cupcakes, careful to cover the filled center with frosting. Store frosted cupcakes airtight, preferably in the fridge. They’re super good cold! If desired, garnish with thin slices of Twinkies.

The brazilian summer house of Jan and Ronnie

The brazilian summer house of Jan and Ronnie

Let's talk about the White elephant in the room.

Let's talk about the White elephant in the room.