Flavor combination #2 from the mind of Jake- 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. The filling bag/tip that came with the set clogs easily, this time I used my own piping bag/tip.
St. Patrick's Day Twinkies
Yellow cake mix, plux 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
1c semisweet morsels
1t vegetable oil
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.
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.
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.