Twinkie Cupcakes with Marshmallow Buttercream
INGREDIENTS
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FOR THE CUPCAKES
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2 eggs, at room temperature
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1/4 cup (2 ounces or 63 ml) milk, at room temperature (soy, almond, or rice milk work well too)
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1 teaspoon (5 ml) vanilla extract
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1 cup (120 grams) cake flour
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3/4 cup (150 grams) sugar
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1 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature, cut into 16 pieces (margarine can be substituted)
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FOR THE FILLING
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3 tablespoons unsalted butter, softened
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1/3 cup (42 grams) confectioners’ sugar
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1/2 teaspoon (5 ml) vanilla
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1/2 cup marshmallow spread
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FOR THE FROSTING
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1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature
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1/2 cup marshmallow spread
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1 1/2 cups (188 grams) confectioners’ sugar
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1 to 2 tablespoons (15 to 30 ml) heavy whipping cream
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1 teaspoon (5 ml) vanilla extract
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