Today on DelmarvaLife –
To celebrate Earth Day, Delaware Botanic Gardens in Dagsboro is offering free admission with the donation of a non-perishable food item for the Food Bank of Delaware.
First State Heritage Park is opening up walking tours this Friday. We find out which ones are available and how they will be safe and informative.
We check in with Bikers without Boarders to learn about what they do and their upcoming events.
From planting your own seedlings and trees, to just getting out and enjoying our beautiful lands and seas, we talk with the folks at DNREC about some fun ways to celebrate Earth Day.
We explore and learn about some of the new sounds and song coming from our backyards this time of year with Carrie Samis of Princess Anne.
102.5 WBOC‘s Corey Phoebus takes us to Range Time in Millsboro to show us this 15,000 square-foot facility that’s affectionately referred to as “The Guntry Club.”
State of the Rivers Zoom. Click here to register.
For more information or to schedule a singing telegram from Kathy Gorman, contact Gorman by calling 302-745-9582, by email to kathygorman54@icloud.com or by messaging her on Facebook.
If you’ve walked down the snack aisle of any grocery store over the last 85+ years, you’ve probably seen Twinkies. (Hey, you’ve probably even tried them too!) We’ve recreated this favorite American snack, but with a twist! Our Twinkie Cupcakes feature light, yellow cake, filled with a delicious filling and frosting combo. You’re going to love them!
What You’ll Need
- 1 (15.25 oz) package yellow cake mix
- 4 egg whites
- 3/4 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon zest
- 3 1/2 cups confectioners’ sugar
- 1 cup vegetable shortening
- 1/3 cup heavy cream
What to Do
- Preheat oven to 350 degrees F. Coat 16 muffin cups with cooking spray.
- In a large bowl, combine cake mix, egg whites, water, vanilla, and lemon peel; mix well. Divide mixture equally into muffins cups.
- Bake 15 to 17 minutes, or until a wooden toothpick comes out clean. Let cool. Using an apple corer or paring knife, cut a hole in center of each cupcake, being sure not to cut all the way through to bottom; remove center.
- To make the frosting, in another large bowl with an electric mixer on medium speed, beat confectioners’ sugar and shortening until creamy, then beat in the heavy cream until smooth and fluffy.
- Place frosting in a pastry bag or large resealable plastic bag with the corner snipped off. Fill cupcake holes evenly with frosting, then continue to pipe frosting on top of cupcake.
Notes
- These taste better at room temperature, so if they’ve been refrigerated, allow them to return to room temperature before serving.
- If you enjoyed this recipe, be sure to check out our free eCookbook, Fast & Fun Cupcakes: 18 Best Cupcake Recipes.
