Copycat Hostess Cupcake or Twinkie Cream Filling
Cream Filling:
2 teaspoons of hot water
1/4 teaspoon of salt
1 (7oz) jar of marshmallow creme
1/2 cup shortening (plain Crisco), room temperature
1 cup powdered sugar
1/2 teaspoon clear vanilla extract
Put hot water in a small cup and stir in salt. Set Aside.
Beat jar of marshmallow creme, shortening, powdered sugar and clear vanilla until fluffy.
Add water/salt mixutre and stir until combined.
Use a frosting bag with a star tip on it and just push it into the center of the cupcake and inject a quick shot of the filling. Careful, if you inject too much the cupcake will bust open.