Recipe from Amanda Cupcake.
1 Box of Yellow Cake Mix
1 Box of Vanilla Pudding, as Powder (3 oz)
1 1/2 Cups of Buttermilk
1 Tablespoon of Vanilla
1/4 Cup of Vegetable Oil
Preheat oven to 325 degrees. Line prepared cupcake pans with 18 cupcake liners. Using your stand mixer, gradually blend ingredients together: Yellow Cake Mix, Vanilla Pudding, Buttermilk, Vanilla, Vegetable Oil, and Eggs. After 30 seconds of mixing ingredients together, scrape your bowl with a rubber spatula to incorporate all ingredients together. Mix again for 1-2 minutes until batter is creamy. Use an ice cream scoop and fill each cupcake liner about 2/3 full. Bake in your oven at 325 for approximately 18-22 minutes or until toothpick inserted into the center of cupcake comes out clean.
The Filling & Frosting
You can leave the cupcakes with the filling inside only without frosting on top, or you can go the extra mile and pipe frosting on top of the cupcakes after filling! Either way, this filling recipe works as both a frosting & the filling for the Twinklies.
13 oz of Marshmallow Creme or Fluff
1 lb of softened (room temp) butter
1 Tablespoon of Vanilla Extract
4-6 Cups of Powdered Sugar
Preparing the cupcakes for filling: Use a melon baller to scoop out a hole in the center of each cupcake.
How to make the filling:
Using a flat beater attachment, cream butter & marshmallow fluff together. Once ingredients are blended & creamy, add vanilla extract. Gradually add 4-6 cups of powdered sugar until your magical twinklie filling looks dreamy & fluffy.
How to fill each cupcake:
Fill a disposable piping bag or a ziploc bag with the marshmallow filling. Cut a small hole at the end of the baggie. Pipe the filling inside of the hole you prepared in each cupcake. And top with more frosting.