twinkie cupcakes & marshmallow cream frosting

twinkie cupcakes marshmallow cream frosting  at our house, may is known as “meg month”. it’s kind of a joke, but the truth is, it’s my birthday, mother’s day, and anniversary…

so it’s kind of a big month for me. {and the man who thinks it’s his job to make it that way}.

we find lots of ways to celebrate, but really it seems that i enjoy finding ways to get out of doing work…

lets just say that we’ve eating out a.lot. this month… and i should probably feel worse about that than i do. #sorrynotsorry

twinkie cupcakes marshmallow cream frosting 2

and since the last {non-pregnant} anniversary that we had, i surprised cc with a trip to san fran,

{which was lots of fun that week, and even more fun later when he realized what it cost! ha!}

this year, i sort of put it on him to plan something great for our anniversary. no pressure.

so, cc bought us passes to disneyland. we went last weekend with the kids, and we’ll go this weekend

just us.  {cross your fingers anyone will be around to watch the kids}

twinkie cupcakes marshmallow cream frosting 3so, after our magical weekend together at disneyland with our first-timer kids,

bossy and i were feeling happy on monday. to celebrate the new blog, we made these cupcakes,

and cc took us to a restauraunt here that i love. if you come to del mar, please go check out

urban pi. it’s a fave.

happy first birthday, color me meg. i hope we have many delightful years together!

twinkie cupcakes marshmallow cream frosting 4

twinkie cupcakes & marshmallow cream frosting

twinkie cupcakes & marshmallow cream frosting

Ingredients

  • cake:
  • 2 eggs, at room temperature
  • 1/4 cup milk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup cake flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, at room temperature, cut into pieces
  • filling:
  • 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

what to do

to make the cake:

preheat oven to 350. line a muffin pan with cupcake liners; set aside. whisk together the eggs, milk, and vanilla extract; set aside. in an electric stand mixer, combine the flour, sugar, baking powder, and salt. while mixing on low, add the butter one piece at a time, mixing until the dough comes together crumbly.

add 1/2 of the egg mixture and mix on low until incorporated, then increase to medium-high and beat until light and fluffy. slowly add the remaining egg mixture, with the mixer on low, until incorporated. increase speed to medium-high and beat for about 20 seconds. put 3 tablespoons of batter in each cupcake liner. bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean. cool completely before filling and frosting.

to make the filling:

whisk together the flour and the milk in a small sauce pan. heat on low-medium, whisking continuously until it starts to thicken. let it cook, while stirring with a rubber spatula, until you can start to see the bottom of the pan. continue to cook until the mixture has the consistency of thick pudding.

put mixture in the fridge until cooled completely.

in an electric stand mixer, beat the butter and the sugar using the whisk attachment for a minute or two until well combined and fluffy. while beating, add in the thickened milk mixture and the vanilla. mixture will separate and look messy, keep beating! continue beating until mixture is light and fluffy (about 7-8 minutes). note: i used a 1in cookie scoop to take out the inside of each cooled cupcake and to scoop the perfect amount back in them. super slick!

to make the frosting:

In a large bowl, or the bowl of a mixer, beat the butter and marshmallow until light and fluffy, {about 5 minutes}. add sugar, beating until combined. stir in 1 tablespoon of cream and the vanilla, then beat on high speed for 4 minutes. if the frosting is too thick, add more cream, up to 1 tablespoon.

http://colormemeg.com/2014/05/twinkie-cupcakes-marshmallow-cream-frosting.html

 

and speaking of sweet things…

don’t forget to hop over to instagram again today.

another amazing giveaway with my friends at agnes & dora

agnes n dora and color me meg giveaway

you won’t want to miss it!!


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Meg

About Meg

I am Meg, a photographer and designer and a wish-i-owned-a-house-er. My husband and I are self-declared foodies and LOVE projects. We blog about food and DIY adventures from sunny San Diego with our two cutie kids and have an apparel line at colormeapparel.com to keep us busy. Email me at colormemegblog@gmail.com to work with me!

2 comments on twinkie cupcakes & marshmallow cream frosting

  1. Kim @ 2justByou
    May 22, 2014 at 2:46 pm (3 years ago)

    Well, Happy Meg Month, then! =0)
    I don’t think I’ve said it yet, but I love your new blog name and makeover.
    Pinning this recipe. Looks soooo yummy.

    • Meg
      Meg
      May 22, 2014 at 9:40 pm (3 years ago)

      Thanks so much! I love it too! 😉