Homemade Twinkies

Patrick Meyer

By
@patrickmeyer

This is really as close as you can come to an actual Twinkie. I really do encourage you to get the pan. It makes your life a whole lot easier! Eat with a big glass of milk and be taken back to your childhood!


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Rating:

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Serves:

20

Prep:

45 Min

Cook:

25 Min

Method:

Bake

Ingredients

TWINKIE BATTER

1 box
betty crocker angel food cake mix
1 c
water
2
egg yolks, jumbo (not large)
1/4 tsp
cream of tartar
2 Tbsp
sweetened condensed milk
1/4 tsp
pure vanilla extract
1/8 tsp
lemon extract
3
drops yellow food colring
2
drops red food coloring

CREME FILLING

1 1/2 c
powdered sugar, sifted
1 stick
unsalted butter, at room temperature
3 Tbsp
shortening (crisco)
1/2 tsp
pure vanilla extract
1 pinch
salt
7 oz
marshmallow creme

Directions Step-By-Step

1
Preheat oven to 325 degrees F. Lightly butter 3 8-cup cream canoe pans. (I use Norpro 8 cup cream canoe pan, item #3964) Wipe out any excess butter. Set aside.
2
In a medium bowl, on high speed, beat egg yolks for 3 minutes. Add cream of tartar and beat an additional 2 minutes. Eggs yolks should be thick and lemony in color. On medium speed, add condensed milk, vanilla extract, lemon extract and food coloring. Add water and cake mix and continue beating for 30 seconds on low, then 1 minute on high.
3
Pour batter in canoe wells, filling a tad more than half way.
4
Bake Twinkies for for 18-23 minutes or until golden brown. Remove from oven and immediately run a toothpick, in a sawing motion, around the edges of each Twinkie. Flip the cakes out onto a wire cooling rack. Cover cooled Twinkies with plastic wrap to keep moist until ready to be filled.
5
In large bowl, cream butter, powdered sugar and shortening until light and fluffy (a minimum of 4 minutes). Add salt and vanilla, mix until blended. Add marshmallow creme and mix for 1 minute. Fill injector (that came with the cream canoe pan) with your Twinkie creme, attaching the long angled tip. Holding the Twinkie upside down in your hand, insert injector tip into Twinkie and slowly fill with creme. You’ll feel the Twinkie firm in your palm and that’s when you’ll know you have enough cream. Do not overfill. Release pressure on injector and slip tip out of Twinkie. Repeat this step two more times, making three evenly spaced, filled sections on bottom of Twinkie. Enjoy!

About this Recipe

Course/Dish: Cakes, Candies, Other Desserts
Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy, For Kids