I was sad when Twinkies were gone so I found a recipe to help fill the void I felt. This is better than a Twinkie. The cake is dense and soft and the filling is rich, creamy, and full of flavor.
Recipe Source: BakingSociety.com
3 cups Cake Flour
1 Tablespoon Baking Powder
3/4 teaspoon Salt
6 Tablespoons Butter, room temp
1 Tablespoon Pure Vanilla Extract
2 cups Granulated Sugar
1/2 cup Vegetable Oil
3 large Eggs & 4 Egg Yolks, room temp
1 cup Buttermilk, room temp
1/2 cup Butter, room temp
1- 7.5oz jar Marshmallow Crème
1 teaspoon Pure Vanilla Extract
1. Preheat oven to 325 degrees. Line your muffin pan. In a stand mixer combine the butter and vanilla on medium until smooth. Add the sugar and beat until combined. Put mixer on low and add in the vegetable oil. Then turn to medium speed and beat until fluffy.
2. Scrape the sides of the bowl and then add in your eggs and egg yolks one at a time, mixing after each addition.
3. In a small bowl whisk together the flour, baking soda, and salt. Add into the butter mixture, alternating with the buttermilk. Start with the flour and end with the buttermilk. mix on low until the batter is smooth. Scrape the bowl and fold any extra flour into the batter and pour into cupcake pan 2/3 full. Bake for 12 to 16 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool completely.
Beat together the butter and Marshmallow crème until smooth. Add in the vanilla and beat until combined.
Cut a cone shape out of the cupcake and using a piping bag fill with frosting. Frost the tops of the cupcakes with the remaining.