Twinkie Cupcakes

Ingredients

  • A Dozen Vanilla Cupcakes, either from scratch or box

Filing

  • 3 tablespoons flour
  • 1/2 c whole milk
  • 1/2 c butter
  • 1/2 c granulated sugar
  • 1 t vanilla extract

Frosting

  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup marshmallow spread
  • 1 1/2 cups confectioners’ sugar
  • 1 to 2 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract

Directions

  1. Starting with the filling, whisk together flour and milk. Set on medium heat in a sauce pan. Whisk until consistency of pudding, set to the side until completely cool.
  2. With mixer, beat in butter and sugar until well combined and fluffy. While beating, add in milk mixture and vanilla. Continue beating until mixture is light and fluffy. About 7-8 minutes.
  3. Take filling and put into a ziplock baggie, and snip a corner off.
  4. For the Frosting. Beat butter and marshmallow until light and fluffy, for about 5 minutes in a large bowl.
  5. Add the sugar, beating until just combined.
  6. Stir in 1 tablespoon of cream and the vanilla, then beat on high speed for 4 minutes.
  7. To finish them off, take a knife and cut out a little hole in the center of the cupcake.
  8. Pipe a small amount of  filling inside.
  9. By using a cupcake spatula or piping bag frost the tops of the cupcakes.