Say the white fluffy filling in recipe section here....but not sure that's what I want.

Want to inject cupcakes with something very light, fully, not at all greasy, oily or over sweet.

Thanks in advance!

This recipe's filling has gotten rave reviews. I haven't tried it yet though.

http://www.cakecentral.com/cake_recipe-715-0-Giant-Ding-Dong-Cake.html

The filling for the Giant Ding Dong is awesome! Probably just what you are looking for. However, I always add some vanilla--I think it tastes better that way.

Lisa

OK...just made it!

B U T with one important change.

Added 1 1/2 TBS of Hershey's Special Dark Cocoa and about 1/4 sugar to milk/flour mixture as well as another tsp. of vanilla.

OH MY! OH MY! O H M Y ! ! ! YUMMMMMMMMMMMM!

The challenge now: make sure it all goes in cupcakes and not the cook!

The only thing I'd change is to up the chocolate and sugar a wee bit (2 TBS and 1/3c? -- no extra vanilla) and add either at start of cooking milk/flour (instead of at end like this time) or to the butter sugar mixture so it blends in better. And I think I might use super fine sugar instead of regular sugar for even smoother blend.

Yes, I know I'm a chocoholic -- and proud of it!!!

update: nearly all (just a dab left over after filling) made it into the cupcakes.

funny thing: squeezed it in (could easily hear it filling the cake) and when removed tip, some expanded back out the hole.

these should be deadly...they are the base for a cupcake christmas tree for last day of school tomorrow.

now, to decorate the tree.

..yeah, I used powdered sugar when I made this filling..it didn't turn out right the first time using regular sugar!

Sounds delish!!

Try www.topsecretrecipes.com

They hve a recipe that is close to the ding-dong filling.

I know you have already made it but for future reference this is a recipe I like to use:

Marshmallow Cream Filling (Twinkie Like)
Makes 1 1/2 cups.

2 teaspoons very hot water
rounded 1/4 teaspoon salt

1. Combine the salt with the hot water in a small bowl and stir until salt is dissolved. Let this mixture cool.

2 cups marshmallow crem (1 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

2. Combine the marshmallow cream, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.

3. Add the salt solution to the filling mixture and combine.

OHHH....

thank you so much Mac and TexasSugar for those additional resources.

Ya can never have enough options, and it just give me an excuse to make two more batches of cupcakes.

I've made the Twinkie Filling and I didn't really care for it. I don't exactly remember why I didn't like since it was so long ago. I think it had something to do with texture though.