It’s about time for a Twinkie…

Alright, I’m just going to come right out and say it…I’ve never had a Twinkie. True story! Maybe it was because growing up my mom didn’t let us eat a lot of sugary treats {can you imagine?!} I mean the closest my brother and I got to a “sugary cereal” was Kix, and that’s not even sugary! My dad also had a bad experience with a Twinkie so they were off limits in the Malpedo household. So why after all these years do I just now decide to make Twinkie cupcakes you ask? You would assume it’s to rebel against my parents or something, but that’s not why. I decided to make the cupcakes because my friend Amanda has been asking me to make them for oh, I don’t know…about 2 years! I decided it was time. Better late than never, right?!

I met Amanda a little over 4 years  ago. At the time, she was going through her second battle with cancer. She had previously beaten breast cancer, but in 2010 the breast cancer had metastasized spreading secondary tumors to her liver, pancreas, ovaries and spine.  Amanda is beyond brave, she is beyond beautiful and I’m one of the lucky ones who gets to call her my friend. She is currently going through cancer again…for the fourth time. I tell you, I have no idea where she gets her strength and courage from. She is one of the strongest women I know and she is always positive and upbeat. I think we could all take a page from her book. Besides being a true inspiration to all, she is so many things to so many people! In a word, Amanda is AWESOME!

Amanda is also one of my best customers and up until yesterday, her favorite cupcake was our chocolate PB cupcake. After I dropped off the Twinkie cupcakes to her, I wasn’t even in the car 5 minutes and I got a call from her. “They are amazing! They need to be a regular on your menu. They were well worth the wait!” Maybe Amanda has a new favorite cupcake now?!

I can’t say enough wonderful things about this woman. I’m pretty sure that if you asked everyone who is blessed to know her, they would all agree. If cupcakes could take away her cancer, I would bake cupcakes every single day for her. I know that’s wishful thinking, but I figured I could at least bake them for her and hopefully brighten her day just as she brightens mine whenever I see her.

 

 

Amanda, you are brave, you are beautiful, and you are not alone. We are all here to help you fight. Thank you for being amazing, thank you for being you!

As always, thank you for taking the time to read. Be kind to yourself. Until next time, keep it sweet {and wear pink!} -Ange

 

 

 

In medium bowl, whisk flour, baking powder & salt. Set aside.

In medium bowl, whisk flour, baking powder & salt. Set aside.

 

 

in mixer, cream butter & sugar until light and fluffy. Add vegetable oil & vanilla. Add eggs & egg yolks one at a time. Mix well.

In mixer, cream butter & sugar until light and fluffy. Add vegetable oil & vanilla. Mix well. Add eggs & egg yolks one at a time. Mix well.

 

 

{Beginning & ending with flour mixture}, add to butter mixture. Alternate with buttermilk. Beat well.

{Beginning & ending with flour mixture}, add to butter mixture. Alternate with buttermilk. Mix well.

 

 

Place liners in cupcake pans. Fill cupcake liners about 3/4 full. Bake 18-20 minutes, or until cake tester comes out clean.

Place cupcake liners in cupcake pans. Fill cupcake liners about 3/4 full. Bake 18-20 minutes, or until cake tester comes out clean.

 

 

In mixer, beat marshmallow fluff & butter. Add vanilla and continue to beat well.

In mixer, beat marshmallow fluff & butter. Add vanilla and continue to beat well.

 

 

 

 

 

Recipe: {Twinkie Cupcakes}

*makes about 24 cupakes

{for cake}

3 cups flour

1 Tablespoon baking powder

3/4 teaspoon salt

6 Tablespoons unsalted butter, softened

1 Tablespoon vanilla

2 cups granulated sugar

1/2 cup vegetable oil

3 large eggs plus 4 large egg yolks, room temperature

1 cup buttermilk, room temperature

{for cream filling}

1 {7.5 oz.} jar marshmallow creme/fluff

1 stick unsalted butter, room temperature

1 teaspoon vanilla

*confectioners sugar for dusting or top with your favorite vanilla frosting*

 

Instructions:

*Pre-heat oven to 350 degrees

-In medium bowl, whisk flour, baking powder & salt. Set aside.

-In mixer, cream butter & sugar until light and fluffy. Add vegetable oil & vanilla. Mix well. Add eggs & egg yolks one at a time. Mix well.

-{Beginning & ending with flour mixture}, add to butter mixture. Alternate with buttermilk. Mix well.

-Place cupcake liners in cupcake pans. Fill cupcake liners about 3/4 full. Bake 18-20 minutes, or until cake tester comes out clean.

*Let cupcakes cool completely before filling them with creme filling.

-In mixer, beat marshmallow fluff & butter. Add vanilla and continue to beat well.

-Once cupcakes are completely cool, hallow out the center of the cupcakes. Fill the centers of cupcakes with creme. I used a spoon to fill them.

-Dust with confectioners sugar or top with your favorite vanilla frosting.

*Store cupcakes at room temperature in an air-tight container. Cupcakes will stay fresh for 2-3 days.

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