Saturday, May 18, 2013

Twinkie Cupcakes!

That's right....I did it....I made a cupcake that tastes like a twinkie!  Don't tell me you don't miss twinkies....maybe even just a little bit.  No?  It's just me?  I will admit it, I took the twinkie for granted.  Once a year I would buy that little package of Hostess Twinkies with those two golden twinkie logs.  I would open them up and lick all of that yummy marshmallow filling out and then, eat the empty halves!  Sounds gross? was heavenly.   But only once per year, any more than that and I probably would have gotten sick of them.

I never even bought that "last" twinkie before the company closed.  I figured it was no big deal.  But over time my mind has started to stray to the twinkie.  I'm kinda wishing I'd had just one last twinkie.  

Luckily....these twinkie cupcakes are all over the internet.  The Lady Behind the Curtain makes a pretty convincing twinkie's also really easy to make.  Shhhh....we don't need to tell anyone that we used a can be our little secret!

If you are having a little twinkie craving...try these cupcakes.  Super yummy with that delicious marshmallow filling and the added bonus of a marshmallow buttercream on top!  :)


Twinkie Cupcakes adapted from Lady Behind the Curtain

1 yellow cupcake mix

1 tablespoon vanilla extract

Follow directions on box but add 1 tablespoon of vanilla to the mix.  I usually get 18-20 cupcakes from one box.  

Cool completely and use a melon baller or sharp knife to core the center of the cupake.

Marshmallow Filling Recipe:
7 ounce jar marshmallow fluff

1/2 cup butter, softened

1/3 cup confectioners’ sugar

1/2 teaspoon vanilla extract

Beat together the marshmallow cream, butter, confectioners’ sugar and vanilla until fluffy. Mixture should be light but not as stiff as frosting.

Scoop filling into a zip top bag, seal tight, and snip off a corner of the bag.  Pipe the filling into each cupcake.  Filling just to the top.

Marshmallow Butter Cream Recipe:
7 ounces marshmallow fluff

1 cup butter, softened

1 teaspoon vanilla extract

32 ounce confectioners’ sugar

3 to 4 tablespoons water (if needed)

Beat together the fluff, butter, and vanilla until combined and creamy.  Gradually add confectioners’ sugar.  NOTE:  Frosting may be too thick.  If so add 3 to 4 tablespoons of water to frosting ONLY 1 tablespoon at a time until the frosting reaches piping consistency.  Pipe frosting onto cupcakes, careful to cover the filled center. 

Friday, May 10, 2013

Toffee Caramel Rice Krispies Treats Post #100!!!

I don't think I have ever been so absent from blogging as I have these last few weeks.  Between work and school I have hardly had time to sleep.  There is a light at the end of the tunnel...finals next week and then summer break!  But I have really missed blogging, I've missed all of you and I've missed all of my blogging friends.

This post is special to is #100!!!!!  I've been blogging for over a year now and I finally have my #100 post.  Wooo hooo!  So excited that I have made it this far (especially considering how crazy busy I am with full time work, school and kids).

To celebrate, I made some Caramel Toffee Rice Krispies Treats!  I am really just a kid inside...I love me some rice krispies treats! all know I am a fan of caramel and toffee.  What better combo could there be?

Super easy and yummy!  You could swap out any chopped candy to put in the middle of this gooey treat....pb cups, snickers, rolos, etc!!

Ok...enough blogging...I've gotta get back to work (shhhh....don't tell anyone.....I'm supposed to be working right now)!!

I hope you all have a great weekend and a fabulous Mother's Day to all of you Moms out there!!!!


Toffee Caramel Rice Krispies Treats

Make Kelloggs recipe for rice krispies treats (x2) in two 9 x 13 inch pans.  Set aside to cool.

For the caramel filling:
14 oz. caramel candies, unwrapped
1/3 cup heavy cream
Combine the caramel candies and cream in a medium saucepan over medium-low heat.  Heat, stirring frequently, until melted and smooth.   Immediately spread the caramel mixture over one pan of rice krispies treats.  

Take the pan with caramel spread over the treats and sprinkle chopped toffee (can sprinkle any other candy or chocolate chips if you prefer).  Loosen the second pan of treats and invert over the candy mixture, if the treats stick, help them out using a spatula.  Sandwich the two layers together and press down.  The caramel should still be soft, as this works as the glue to hold the two layers together.  Allow the treats to set until the caramel has hardened.  Cut into squares.


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