Mock Devil Dogs®, Twinkies®, Or Hostess® Style Cupcakes

Source: Miss Roben’s, idea generated from Lisa Lewis, “Special Diets For Special Kids”

Ingredients:

1 package any Miss Roben’s Yellow Cake Mix(for Mock Twinkies® or Hostess® Cupcakes) or Chocolate Cake Mix (for Mock Devil Dogs® or Hostess® Cupcakes)

7 ounce jar gluten and dairy free Marshmallow cream

1 cup Spectrumä shortening

1/2 cup powdered confectioner’s sugar

1/2 tsp vanilla extract

1 dash salt

2-3 tsp hot water

Appropriate cake forms (see below for details)

Large diameter drinking straw

Instructions:

1.  Prepare cake mix batter according to bag directions.

2. Spoon batter in appropriate forms 2/3 full, & bake using cupcake directions on bag for approximate bake times. 

3.  For Mock Devil Dog® or Twinkies®, use hot dog forms (King Arthur’s catalog sells them), lady finger pans, or make your own forms with doubled over heavy-duty foil or bent English muffin forms).  Or bake cake in a jellyroll pan. 

4.  For Mock Hostess® Cupcakes, use cupcake tins/paper forms.  While cake forms are baking, prepare filling (see below). 

5.  Let cake forms cool completely before filling center of cake forms. 

6.  For Hostess® Style cupcake authenticity, frost with acceptable icing, and place white frosting wiggle down top center. 

7.  Wrap individually & freeze. Remove & thaw as needed.

8.  To fill cake forms:  Make opening for filling: For Mock Devil Dog® or Twinkies®, using straw to punch a hole lengthwise from one narrow end of the cake form to the other end.  If using jellyroll pan to create forms, cut cake into appropriate sized rectangular forms & slice forms lengthwise in half. 

9.   For Hostess® Style cupcakes, punch hole in center of bottom of cupcake ¾ way to top.  Then inject opening with filling using pastry bag (or plastic bag with corner cut out).  

10.   If using jellyroll cake forms, smooth 1-2 Tbsp filling onto each cake half & then place cake halves together.  

Filling:

Combine marshmallow crème, shortening, sugar, & vanilla in a large bowl.  Dissolve salt in 2 tsp hot water & add to this mixture.  Beat on high speed with electric mixer until filling is smooth & creamy.  Yields enough to make 20-24 snack fillings.