An Edible Mosaic™

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Home » Type » Desserts » Cakes and Cupcakes » Classic Yellow Cupcakes with Vanilla Cream (A.k.a. Inside-Out Twinkies)

Classic Yellow Cupcakes with Vanilla Cream (A.k.a. Inside-Out Twinkies)

July 22, 2009 by Faith 17 Comments

Be careful, these cupcakes are dangerous.  And I don’t just mean because they’re addictive.  The other day my husband tried to convince me that it’s been a “really long time” since I had made sweets of any kind.  I reminded him of the wonderful giant Hoho birthday cake a few weeks ago, but he had a point, it wasn’t his birthday cake.  Anyway, I caved and these cupcakes ensued.

 

Mike loved these cupcakes so much he wanted to share them with his coworkers.  I arranged the cupcakes on a plate and sent my husband off to work.  Mike put the plate of cupcakes on the passenger side of floor in the front, and as usual he put his water bottle on the front passenger seat.  This is where the danger set in.  On his way to work, the car in front of him braked fast, so he had to brake quickly, causing his water bottle to lunge onto the cupcakes.  He said that in an effort to salvage the cupcakes, he bent down to fix them and rear-ended the car in front of him.  He completely blamed the cupcakes for this misfortune, forgetting that he could have put the cupcakes (or the water bottle) in the backseat, kept his foot on the brake pedal, or not have bent down while driving.  I felt bad for him, and made another batch for Mike to take to work (this time I put the cupcakes in a container with a sturdy, plastic lid so that even if 10 water bottles were to fall on them they would have been fine).

 

I’m calling these cupcakes inside-out Twinkies because that’s exactly what they taste like, only moister.  If you prefer a right-side-out Twinkie, you can pipe the vanilla cream into the middle of these babies…that is, if you can wait that long before enjoying them.  I’ve also made this cake with chocolate frosting (because yellow cake and chocolate frosting are usually a match made in heaven!), but I actually prefer this cake with the lighter vanilla cream, which really lets the flavor and texture of the cake come out.

 

Be sure to keep the vanilla cream in the refrigerator after it’s made, since I’m sure it doesn’t have the shelf life of real Twinkie cream.

img_2206-small

Classic Yellow Cupcakes with Vanilla Cream (A.k.a. Inside-Out Twinkies)

 

(Yield:  18 cupcakes, or 1 9X13” cake)

 

Yellow Cake:

1 ½ c white sugar

¾ c canola oil

3 eggs

¾ c milk

2 tsp pure vanilla extract

2 c all-purpose flour

2 tsp baking powder

¼ tsp salt

 

Cupcake liners

Cupcake baking pan

 

Vanilla Cream:

5 oz Neufchatel cheese, slightly softened

1 tsp vanilla extract

3 large egg whites

1 c powdered sugar

 

Preheat the oven to 350F.  Beat together the sugar and oil, then cream in the eggs until light and fluffy, and then stir in the milk and vanilla.  In a separate bowl mix together the flour, baking powder, and salt.  Gradually beat the dry ingredients into the wet; stir until just combined, making sure not to over-mix. 

 

Line the cupcake baking pan with cupcake liners and fill each cupcake liner ¾ full of batter.  Bake for 18-22 minutes, or until light golden around the edges and a toothpick inserted into the cupcake comes out clean (if you’re making a 9X13” cake, cook for 25-30 minutes).  Cool for 5-10 minutes in the cupcake baking pan and then remove to a wire rack to finish cooling.  Cool completely before icing. 

 

For the vanilla cream, combine the Neufchatel cheese and vanilla and set aside.  Prepare a double boiler; in the bowl to go on top of the double boiler, combine the egg whites and sugar.  On top of the double boiler, continuously whisk the egg whites and sugar for ~2 minutes, or until the temperature reaches 110F.  Remove the egg whites and sugar from the double boiler and beat with an electric mixer for 5-7 minutes, or until the mixture is glossy and holds soft peaks.  Gently mix in the cheese mixture; refrigerate until you’re ready to use.

img_2159-small

Soft Peaks
Soft Peaks
This Is the Moistest Yellow Cake I've Ever Had!
This Is the Moistest Yellow Cake I’ve Ever Had!

 

Filed Under: Cakes and Cupcakes Tagged: Cake, Recipes, Twinkies, Vanilla Cream

Comments

  1. Amanda says

    June 22, 2011 at 11:09 pm

    I know I’m about 2 years late, but I just wanted to tell you how much I LOVE this cake recipe! I’ve been using it as written and enjoy it, but what I love most is that it’s fool-proof and versatile. I was trying different flavor experiments recently with a few different recipes, and wasn’t getting the results I wanted…so I went back to the basics and modified this recipe to make strawberry lemonade, lime, and orange cupcakes (3 separate batches, not all in one cupcake). They all came out perfectly on the first try! Yay!

    Thanks for this! :)

    Reply
    • admin says

      June 23, 2011 at 7:23 am

      Amanda, I’m so glad you’re enjoying my yellow cake recipe! You’re absolutely right, it’s super versatile! Any time I want a different kind of cake I always start here. And I have to say, your flavor variations sound fantastic — especially the strawberry lemonade!

      Reply
  2. Parita says

    July 26, 2009 at 8:09 am

    Sorry to hear abt the incident :(
    Oh these cupcakes look lovely, i just made soem bluberry muffins, will post soon :)

    Reply
  3. Jessica says

    July 24, 2009 at 8:40 am

    A car accident brought on by cupcakes? How awful! At least the cupcakes look delicious!

    Reply
  4. Juliana says

    July 23, 2009 at 1:49 pm

    Wow, such a cute cupcakes…look so yummie!

    Reply
  5. Reeni says

    July 23, 2009 at 12:58 pm

    Sorry about hubby’s accident! These look so delicious – fluffy and tender – and love the Neufchatel icing!

    Reply
  6. Chiara says

    July 23, 2009 at 12:03 pm

    My boyfriend calls me “cupcake”. I’ll have to make these for him, they look soooooo good!

    Reply
  7. foodnfit says

    July 23, 2009 at 8:09 am

    My mouth is watering just looking at this…yum!!!

    Reply
  8. zoe says

    July 23, 2009 at 6:23 am

    Mmmm!

    Reply
  9. Selba says

    July 22, 2009 at 7:15 pm

    Lovely classic yellow cupcakes, can tell from the picture of moist they are :) Ah… maybe I should bake some today.

    Reply
  10. Krista says

    July 22, 2009 at 6:33 pm

    Oh, poor Mike!!! What a crappy start to the day! The cupcakes do looks marvelous, though…

    Reply
  11. Rosa says

    July 22, 2009 at 2:46 pm

    They look really delicious! A wonderful treat!

    Cheers,

    Rosa

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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