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Golden Pound Cake Twinkles
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
125 minutes
Create homemade creme-filled mini snack cakes with mini chocolate chips in the batter and a rich chocolate filling for a delicious twist.
Ingredients:
  • 1.25 cups butter
  • 2.75 cups white sugar
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 1 cup milk
  • 2 teaspoons hot water
  • 1 (7 ounce) jar marshmallow creme
  • 0.5 cup vegetable shortening
  • 0.33333334326744 cup confectioners' sugar
Instructions:
  • Preheat your oven to a toasty 350°F (175°C) and generously grease 2 ladyfinger cake pans or canoe pans with your favorite cooking spray or butter.
  • Using an electric mixer, whip together butter and white sugar until fluffy. Add eggs and 1 teaspoon vanilla extract. In another bowl, whisk together flour, baking powder, and 1/4 teaspoon salt. Slowly incorporate the flour mixture into the butter mixture, alternating with milk until smooth. Transfer batter into cake pans.
  • Bake the snack cakes in the preheated oven for about 20 minutes until they turn golden brown and are set in the middle. Allow them to cool for about 10 minutes before transferring to wire racks to finish cooling.
  • In a small bowl, dissolve 1/4 teaspoon of salt in hot water. Set aside. In a separate bowl, combine marshmallow creme, vegetable shortening, confectioners' sugar, and 1 teaspoon of vanilla extract. Use an electric mixer to beat on high until the filling becomes fluffy. Incorporate the salt solution into the filling, then pipe the filling into cooled snack cakes.

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