Twinkie Cupcakes

Hell yes! From The Domestic Rebel

Twinkie Cupcakes *Twinkie filling adapted from Andie’s recipe at Can You Stay For Dinner 

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! If desired, garnish with thin slices of Twinkies.

Let's talk about the White elephant in the room.

This villa is a vacation rental in Bali. I swear I will make it there... you won't even believe how low the rates are, I'm crying!

http://www.jendeladibali.com

RATES & RESERVATION
JENDELA DI BALI RATES PER NIGHT: 2015

Whole
Villa and 
Use Of Two
Bedroom Bales 
(Kingfisher
and The White
Elephant) Whole
Villa and Use
Of One Bedroom
' Kingfisher'
Bale Whole
Villa and Use
Of One Bedroom 
'The
White Elephant' Bale
Accommodates: 4 2 2
Low Season:
7 January - 30 June and 1 October - 19 December
(please note Easter dates are considered High Season)

$250 $190 $220
High Season:
1 July - 30 September

$270 $210 $240
Peak Season:
20 December - 6 January

$290 $230 $260

Exclusive use of the whole villa:

Jendela di Bali is not a hotel – it is a private villa set in 2400sqm of tropical gardens. When you book our villa you get exclusive use of the entire villa including the pool to yourselves. You will never share the villa with other guests….the whole villa is yours to enjoy, ensuring your complete privacy. So, whether you book one or two bedrooms, you or your group still get the entire villa to yourselves. We do offer a lower rate if you only need to use one of the two bedroom bales - but you still get the entire villa to yourselves even if you only need one bedroom bale.

Currency:

Rates are in $US

Minimum stay:

Low Season  - 2 nights
High Season – 3 nights
Peak Season – 5 nights

Rate inclusive of:

15% tax and service charge
Daily Breakfast
Free unlimited internet connection (Wi-fi)
Free return airport transfer for minimum stay of 2 nights (1 x transfer in and 1 x transfer out)

Hauntingly intimate water paintings, by Alyssa Monks

So much talent, these are just eerie and beautiful and warm and everything!

"My intention is to transfer the intimacy and vulnerability of my human experience into a painted surface. I like mine to be as intimate as possible, each brush stroke like a fossil, recording every gesture and decision."  

-Alyssa Monks