Eris bakes: What could be more chaotic than a teenager in the kitchen?

{March 31, 2013}   Twinkie Flavored Cupcakes
So my book club has made bringing cupcakes for your birthday a tradition so at the beginning of March I started looking for unique but not disgusting sounding cupcakes. These won. 
Twinkie Cupcakes 
1 box yellow cake mix, plus ingredients on back of box
1 small box sugar free/fat free instant French vanilla pudding mix
1 jar (7 oz) marshmallow fluff
1/2 cup butter
1/3 cup powdered sugar
1/2 tsp vanilla extract
1/4 tsp salt
2 teaspoons very hot water
Marshmallow Buttercream (recipe & ingredients follow)
  1. Preheat oven to 350 degrees F. Line two muffin tins with about 20 paper liners. Set aside.
  2. Prepare cake mix according to package directions, stirring the box of pudding mix into the cake batter to blend. Portion batter evenly among muffin cups, about 2/3 full, and bake for approx. 15-18 mins or until golden and a toothpick inserted in the center comes out clean. Cool completely, the core out the cupcake’s middles with a sharp, small paring knife, careful not to cut through the entire cupcake. Eat or discard centers.
  3. First, dissolve the salt into the hot water and allow to cool. In the bowl of a stand mixer, beat together the marshmallow cream, butter, powdered sugar and vanilla extract until fluffy. Beat in the salt water. Mixture should be light but not as stiff as frosting.
  4. Scoop filling into a resealable plastic bag, seal tight, and snip off a corner of the bag. Pipe the filling into each cored cupcake, filling just to the top. Refrigerate cupcakes while you prepare the frosting.
Marshmallow Buttercream
1 jar (7 oz) marshmallow fluff
2 sticks butter, softened
1 tsp vanilla extract
About 1 bag (32 oz) powdered sugar
1. In the bowl of a stand mixer, beat together the fluff, butter and vanilla until combined & creamy, about 2 mins. Gradually begin adding powdered sugar in, about one cup at a time, until frosting is light and fluffy.
2. Pipe frosting onto cooled cupcakes, careful to cover the filled center with frosting.
Store frosted cupcakes airtight, preferably in the fridge. They’re super good cold!
I messed up the filling and made them too salty. I ended up making some of the cupcakes without filling because the filling and the frosting was too rich. But I didn’t take any home…though I should have for Aunt Paula and Bethany but I forgot…. 😥 but they were taaaaaasty.

{March 31, 2013}   Stupid wordpress

I haven’t been posting because WordPress has been having troubles posting and saving drafts so I hope they’ve fixed it by now…

So, the 14th of March I made Twinkie flavored cupcakes. A couple days later or so I made snickerdoodles. And a few days ago I made apple raisin cookies. And tonight I’m making frascerelli (Birthday Pasta) again.

{February 24, 2013}   Way too many posts to write!

Soooo… plan to post while what I’m baking bakes has backfired. So in the last month (February) I have made the bacon wrapped shrimp, vanilla bean sugar cookies for Valentine’s Day (and my bestie/”sister”‘s birthday), and tonight I’m making pound cake. So there will be more posts this is really just me catching up.

et cetera