‘Twinkie Style’ Cupcakes Yield = 18 cupcakes

1. ‘Twinkie Style’ CupcakesYield = 18 cupcakes Ingredients Directions In mixer bowl cream butter and sugar until light and fluffy. Add eggs, 1 egg yolk and vanilla extract to creamed mixture and beat until incorporated. Stop mixer and scrape down sides of bowl and continue to mix. Add flour, baking powder, salt and milk. Mix on low speed until well incorporated. Use ¼ C measuring cup and fill lined muffin tins ¾ full. Bake @ 350 for 15 minutes until edges turn golden brown. (wooden pick test) Remove cupcakes and cool. Once cooled, fill with marshmallow fluff. • 4 oz butter • 1 C granulated sugar • 2 eggs, plus 1 egg yolk • 2 t vanilla extract • 1 ½ C all purpose flour • 1 t baking powder • ½ t salt • ¾ C milk

2. Marshmallow Fluff Filling Ingredients Directions Add all ingredients to mixer and beat until light and fluffy. Be sure mixture is smooth with no lumps. Insert pastry tip into pastry bag and then fill. Inject about 1 T on the underside of each cooled cupcake and enjoy. Best when cakes are totally cooled down. • 4 oz vegetable shortening • 1 C powdered sugar • 1 C marshmallow crème • 1 t vanilla extract • Mix in small amounts of milk until it reaches frosting consistency