Zombie Brain Twinkie Donuts
Updated: Oct 12, 2020
Zombie Brain Twinkie Donuts
October hasn't really started unless you've watched Zombieland, has it? It just doesn't feel like Halloween without that cult classic. If you haven't watched it yet this year (or Zombieland 2!), then pop it on and whip up some of these cupcakes!
Of course, in honor of Tallahasse, these Zombiebrain cupcakes are Twinkies flavored with a vanilla pound cake base and marshmallow buttercream!
Servings: 24 Cupcakes
Prep Time: 2 Hours
Total Time: 5 Hours
Ingredients
Pound Cake Cupcakes
1 + 1/2 cup unsalted butter, room temperature
8 oz cream cheese, room temperature
6 large eggs, room temperature
1 teaspoon baking powder
1 + ½ teaspoon salt
1 teaspoons vanilla extract
1 teaspoon butter extract
3 cups all-purpose flour
3 cups granulated sugar
Green food coloring
Marshmallow Buttercream
6 large egg whites, room temperature
1 + 1/4 cups unsalted butter, softened
2 cups granulated sugar
4 cups powdered sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
Pink food coloring
Red food gel
Instructions
Cupcakes: Preheat the oven 350°F. Prepare cupcake tins with 24 liners. Set aside.
Cupcakes: In a large bowl, mix together all-purpose flour, baking powder, and salt. Set aside.
Cupcakes: In a large bowl, beat 1 + 1/2 cup of unsalted butter with 8 ounces of cream cheese until smooth and well-combined. Add sugar and beat on high speed until fluffy (5 minutes).
Cupcakes: Add 6 large eggs to the batter one a time, beating well in between additions. Add vanilla and butter extract.
Cupcakes: Add 1/2 the flour mixture, then the remaining flour mixture, beating until just combined in between each addition.
Cupcakes: Beat in green food coloring until the desired tint is reached. Gel food coloring is best to achieve the bright color.
Cupcakes: Fill the cupcake liners until 3/4 full. These cupcakes are dense, so you don't need to worry about them spilling over the top.
Cupcakes: Bake at 350°F for 18-20 minutes or until a toothpick entered into the center of the cupcakes comes out clean. Allow to cool completely.
Buttercream: In a large heatproof bowl, whisk together egg whites and sugar over a simmering pot on the stove. Whisk until the sugar has dissolved and the mixture is warm (about 3 minutes).
Buttercream: Remove the bowl from pot. Using a hand mixer, beat until the egg white mixture has glossy peaks (about 15-20 minutes).
Buttercream: Add 1 + 1/4 cups of unsalted butter to the mixture one tablespoon at a time, beating until the butter is just combined between additions. Add the vanilla extract and salt and mix until just combined. Beat in 4 cups of powdered sugar.
Buttercream: Using pink food coloring, dye the buttercream pink.
Buttercream: Chill the bowls of frosting for at least 1 hour prior to piping.
Buttercream: Pipe one large dollop of buttercream using a large tip in the center of the cupcake. Place in the freezer for 10 minutes. Using a smaller piping tip, pipe a stripe down the center of the cupcake. Then pipe squiggly lines (3 rows on each side) on either side of the stripe down the center.
Buttercream: Fill the holes in the buttercream with red food gel for a bloody brain look!
Enjoy!
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