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Homemade Twinkies
As everyone knows, Hostess went bankrupt. There was a rush on Twinkies. Fortunately for me, I've actually never been a huge fan of Twinkies. Growing up, we were more of a Little Debbie house, so I prefer oatmeal creme pies and Swiss cake rolls (though I haven't had any in ages). Still, all these Twinkie recipes kept popping up on Pinterest and various recipe blogs.
It was easy to avoid the siren call of the Twinkie for awhile simply because the canoe pans you bake them in were sold out everywhere. The pans did eventually show up on Amazon at a relatively cheap price, so it was then that I pounced. I'm glad I did, because this semi-homemade recipe is pretty amazing, and not full of preservatives like regular Twinkies. I'm not saying this is a "healthy" recipe, mind you, just that it's slightly better for you than the original. So do pace yourself.
Homemade Twinkies*
Ingredients:
For the cake part
1 box yellow cake mix + ingredients on the back of the box
2 tb vegetable oil
1 egg
For the filling
1/4 tsp salt
1 tb hot water
7oz marshmallow fluff
1 1/2 sticks butter (12 oz)
1/3 cup powdered sugar
1/2 tsp vanilla extract
*Recipe adapted from several found online.
Preheat your oven to 350 degrees Fahrenheit. Mix the cake mix, plus ingredients called for on the back of the box, plus the oil and the egg until well mixed. Spoon into pan, cook until done. If you have canoe pans, you only want to fill it the cavity about half full; it will rise plenty. Keep the leftover batter in the fridge while each batch cooks. It should take about 10 minutes for the cakes in the canoe pan to cook. Check with a toothpick in the center; when it comes out clean, it's done. Remove and let cool. You should get about 3 batches.
Once all the batches have cooked and are cooling, it's time to make the filling!
Start by dissolving the salt into the hot water; set aside and let cool. Mix all the other ingredients together until fluffy, then add the salt water and beat another couple of minutes. The filling should be *almost* the consistency of frosting, but not as stiff.
The canoe pan comes with a "filling injector" that's kind of a pain to use (super messy), but it will do if you don't have other decorating tips. If you do have other decorating tips, use those. Either way, scoop the filling into the appropriate device (injector or decorator bag). To get the filling into the twinkie, jab the injector or the decorating tip into the cake, and squeeze the filling in. Don't put too much, or the twinkie will bust.
Then you can enjoy your delicious homemade Twinkies! They taste best on the 1st and 2nd day after they're made.
Note: If you don't have the special canoe pan, you can bake these as cupcakes and it will be mostly the same. Instead of filling with the filling, you can simply swap out the 1/3 cup powdered sugar for about 32 oz of powdered sugar plus an extra 1/2 stick of butter and make a marshmallow buttercream to pipe on top.
It was easy to avoid the siren call of the Twinkie for awhile simply because the canoe pans you bake them in were sold out everywhere. The pans did eventually show up on Amazon at a relatively cheap price, so it was then that I pounced. I'm glad I did, because this semi-homemade recipe is pretty amazing, and not full of preservatives like regular Twinkies. I'm not saying this is a "healthy" recipe, mind you, just that it's slightly better for you than the original. So do pace yourself.
Homemade Twinkies*
Ingredients:
For the cake part
1 box yellow cake mix + ingredients on the back of the box
2 tb vegetable oil
1 egg
For the filling
1/4 tsp salt
1 tb hot water
7oz marshmallow fluff
1 1/2 sticks butter (12 oz)
1/3 cup powdered sugar
1/2 tsp vanilla extract
*Recipe adapted from several found online.
Preheat your oven to 350 degrees Fahrenheit. Mix the cake mix, plus ingredients called for on the back of the box, plus the oil and the egg until well mixed. Spoon into pan, cook until done. If you have canoe pans, you only want to fill it the cavity about half full; it will rise plenty. Keep the leftover batter in the fridge while each batch cooks. It should take about 10 minutes for the cakes in the canoe pan to cook. Check with a toothpick in the center; when it comes out clean, it's done. Remove and let cool. You should get about 3 batches.
Once all the batches have cooked and are cooling, it's time to make the filling!
Start by dissolving the salt into the hot water; set aside and let cool. Mix all the other ingredients together until fluffy, then add the salt water and beat another couple of minutes. The filling should be *almost* the consistency of frosting, but not as stiff.
The canoe pan comes with a "filling injector" that's kind of a pain to use (super messy), but it will do if you don't have other decorating tips. If you do have other decorating tips, use those. Either way, scoop the filling into the appropriate device (injector or decorator bag). To get the filling into the twinkie, jab the injector or the decorating tip into the cake, and squeeze the filling in. Don't put too much, or the twinkie will bust.
Then you can enjoy your delicious homemade Twinkies! They taste best on the 1st and 2nd day after they're made.
Note: If you don't have the special canoe pan, you can bake these as cupcakes and it will be mostly the same. Instead of filling with the filling, you can simply swap out the 1/3 cup powdered sugar for about 32 oz of powdered sugar plus an extra 1/2 stick of butter and make a marshmallow buttercream to pipe on top.