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St. Patrick's day Twinkies

 

A while back my son came home from the arcade with a pretty cool prize, a Hostess Twinkies Maker. We've started out with some Cinnamon Apple Twinkies and he wanted to make a St. Patrick's Day version.

He wanted green cake, mint flavored filling and chocolate.    I offered to let him make the cake from the recipe booklet this time, but he decided to go with a yellow cake mix.    He went sparingly with the food coloring at first, but after the first batch baked he decided to add more. 

 

We modified the filling recipe from the booklet to be a little less sweet and added the mint extract.  He chose semisweet chocolate chips for the glaze. There was extra filling leftover, so once the chocolate was set, we piped it on top.  I was concerned that the combo would be overly sweet, but it wasn't at all.  

He's still in love with the Twinkie Maker, I personally would rather bake them as cupcakes.  There's definitely a learning curve with how long to bake and how to get them out in one piece, but it's a fun way for us to spend a little time together.
 

St. Patrick's Day Twinkies

St. Patrick's Day Twinkies
Author: Jolene's Recipe Journal

Ingredients

  • Yellow cake mix, plus ingredients to make cake
  • Green food coloring
Mint Marshmallow filling
  • 1 stick butter, softened
  • 1c Marshmallow Fluff
  • 2t Mint extract (or to taste)
  • 3/4- 1c powdered sugar
Glaze
  • 1c semisweet morsels
  • 1t vegetable oil

Instructions

  1. Preheat Hostess Twinkie Maker. Prepare cake mix according to package directions, adding food coloring to desired shade of green. Spray the wells with cooking spray. Fill 3/4 of the way with batter, I use a cookie scoop. Bake 5 to 7 minutes or until done. Remove to cooling rack and repeat with remaining batter.
  2. Prepare filling. Combine butter, fluff (heat in the microwave for easier pouring/measuring), and extract with a mixer. Slowly add in powdered sugar to desired consistency. Set up piping bag with a round tip, spoon in filling. Fill cakes from the bottom in 3 places, being careful not to overfill.
  3. Melt chocolate with vegetable oil in 30 second intervals in the microwave, stirring after each interval, until smooth. Dip tops or bottoms of cakes into chocolate, then return to cooling rack to set. Pipe extra filling on top, if desired.
Twinkies, Mint, cupcakes
Dessert
American

 

 

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