Homemade Twinkies 2

Homemade Twinkies

Twinkies. Those marshmallow filled sponge cakes that are incredibly sweet and even more addictive. Fortunately, you now have a good excuse to eat them all in one sitting- they’re best immediately after they’re made, so phone a friend for dinner or hunker down and eat all 12. We don’t care.

AuthorCarley KnutsenDifficultyIntermediate

Cake
 ½ cup Cake Flour
 ¼ cup All Purpose Flour
 1 tsp Baking Powder
 ¼ tsp Salt
 2 tbsp Milk
 4 tbsp Unsalted Butter
 ½ tsp Vanilla
 5 Eggs (separated)
 ¾ cup Sugar
 ¼ tsp Cream of Tartar
Filling
 6 tbsp Unsalted Butter
 1 ½ cups Confectionery Sugar
 ¾ cup Marshmallow Fluff
 2 tbsp Heavy Whipping Cream

Create the Molds
1

Cut 12 pieces of aluminum foil 12 inches wide by 14 inches long. Fold each piece of foil in half lengthwise, then fold it in half again. Create a rectangle 6 inches long and 7 inches wide. Repeat until you have a dozen rectangular Twinkie molds. Place one sheet of foil on a work surface with a standard spice jar on its side in the center of the foil. Bring the long sides of the foil up around the jar, folding the sides and ends as necessary to make a tight shape from which the jar can be removed. Repeat with all foil. Spray with nonstick oil and place molds on a baking sheet.

Cake
2

In a mixing bowl, whisk both flours, baking powder, and salt together. In a small saucepan, heat the milk and butter over low heat until the butter melts. Remove from heat and add vanilla. Cover to keep warm. In a separate bowl, beat egg whites on high speed until foamy. Gradually add 6 tbsp sugar and cream of tartar, beating until soft peaks are achieved. In a different bowl, beat the egg yolks with remaining sugar on medium speed until the mixture is thick and a pale lemon color, about 5 minutes. Add the beaten egg whites to the yolks but do not mix. Sprinkle the flour mixture over the egg whites then mix everything on low speed for 10 seconds. Make a well in one side of the batter and pour the melted butter mixture in it. Fold gently with a rubber spatula until the batter is fully combined, about 8 strokes.

Bake
3

Pour the batter into the prepared molds, filling each with about .75 inch of batter. Bake at 350 until the cake tops are light brown and feel firm and spring back when touched, 13 to 15 minutes. Transfer the pan containing the molds to a wire rack and allow the cakes to cool in the molds.

Filling
4

Using a mixer, beat together the butter, confectioners’ sugar and Marshmallow Fluff. Add the cream and beat just until smooth. Just before filling the cakes, remove them from the foil. Using the end of a chopstick, poke three holes int he bottom of each cake. Wiggle the tip of the chopstick to make room for the filling. Transfer the frosting into a pastry bag and pipe frosting into the holes in each cake, taking care not to overfill. Continue filing until expands and eat immediately, serving while still warm.

Ingredients

Cake
 ½ cup Cake Flour
 ¼ cup All Purpose Flour
 1 tsp Baking Powder
 ¼ tsp Salt
 2 tbsp Milk
 4 tbsp Unsalted Butter
 ½ tsp Vanilla
 5 Eggs (separated)
 ¾ cup Sugar
 ¼ tsp Cream of Tartar
Filling
 6 tbsp Unsalted Butter
 1 ½ cups Confectionery Sugar
 ¾ cup Marshmallow Fluff
 2 tbsp Heavy Whipping Cream

Directions

Create the Molds
1

Cut 12 pieces of aluminum foil 12 inches wide by 14 inches long. Fold each piece of foil in half lengthwise, then fold it in half again. Create a rectangle 6 inches long and 7 inches wide. Repeat until you have a dozen rectangular Twinkie molds. Place one sheet of foil on a work surface with a standard spice jar on its side in the center of the foil. Bring the long sides of the foil up around the jar, folding the sides and ends as necessary to make a tight shape from which the jar can be removed. Repeat with all foil. Spray with nonstick oil and place molds on a baking sheet.

Cake
2

In a mixing bowl, whisk both flours, baking powder, and salt together. In a small saucepan, heat the milk and butter over low heat until the butter melts. Remove from heat and add vanilla. Cover to keep warm. In a separate bowl, beat egg whites on high speed until foamy. Gradually add 6 tbsp sugar and cream of tartar, beating until soft peaks are achieved. In a different bowl, beat the egg yolks with remaining sugar on medium speed until the mixture is thick and a pale lemon color, about 5 minutes. Add the beaten egg whites to the yolks but do not mix. Sprinkle the flour mixture over the egg whites then mix everything on low speed for 10 seconds. Make a well in one side of the batter and pour the melted butter mixture in it. Fold gently with a rubber spatula until the batter is fully combined, about 8 strokes.

Bake
3

Pour the batter into the prepared molds, filling each with about .75 inch of batter. Bake at 350 until the cake tops are light brown and feel firm and spring back when touched, 13 to 15 minutes. Transfer the pan containing the molds to a wire rack and allow the cakes to cool in the molds.

Filling
4

Using a mixer, beat together the butter, confectioners’ sugar and Marshmallow Fluff. Add the cream and beat just until smooth. Just before filling the cakes, remove them from the foil. Using the end of a chopstick, poke three holes int he bottom of each cake. Wiggle the tip of the chopstick to make room for the filling. Transfer the frosting into a pastry bag and pipe frosting into the holes in each cake, taking care not to overfill. Continue filing until expands and eat immediately, serving while still warm.

Homemade Twinkies

Adapted from leitesculinaria.com

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