Twinkies
Submitted by bellestar
Homemade Twinkies made with pound cake mix baked in DIY foil molds and filled with a fluffy vanilla cream. A fun copycat recipe that tastes fresher and better than the store-bought original.
YIELD
servingsPREP
30 minCOOK
30 minREADY
1 hrsYes, you can make Twinkies at home. And honestly? They blow the store-bought ones out of the water.
The trick is baking pound cake batter in little foil molds you shape yourself around a spice bottle. It sounds crafty, but it works like a charm.
Whipped egg whites folded into the batter keep the cakes impossibly light and spongy.
The filling is the real hero: butter, shortening, powdered sugar, and evaporated milk beaten until silky smooth, then piped into each cake through tiny holes in the bottom. Sneaky and brilliant.
Kitchen Tips
- Shape the foil molds tightly around a spice bottle for uniform Twinkie-sized cakes
- Fill molds only three-quarters full since the batter rises as it bakes
- Use a toothpick to poke three holes in the bottom of each cooled cake, then wiggle it around to create space for filling
- A piping bag with a small round tip works best for injecting the filling. A zip-lock bag with a corner snipped off works in a pinch
- These are best eaten the same day but keep in the fridge for up to 3 days
Ingredients
Directions
Preheat the oven to 325℉ (160℃).
Fold 12 pieces of aluminum foil 1¾ (top) 4-inch length in half twice.
Wrap the folded foil around a small spice bottle to creatr a mold.
Leave the top of the mold open for pouring in the batter.
Arrange them on a cookie sheet or in a shallow pan. Grease the inside of each mold with a light coating of nonstick spray.
Disregard the directions on the box of cake mix, instead beat the egg whites until stiff.
Combine them with the cake mix and water and beat until thoroughly blended about 2 minutes.
Pour the batter into the molds, fillng each one about ¾ inch.
Bake for about 30 minutes or until the cake is golden brown and a toothpick stuck in the center comes out clean.
For the filling cream the butter and shortening, slowly add the sugars while beating.
Add the evaporated milk, vanilla and lemon extract. Mix on medium speed until completely smooth and fluffy.
When the cakes are done and cooled, use a tooth pick to make three small holes in the bottom of each one.
Move the toothpick around the inside of each cake to create space for the filling.
Using a cake decorator or plastic bag or pastry bag inject each cake with filling through all three holes.
Comments
I baked the batter in both a mini loaf pan (8 minis) and a 12 ct. cupcake pan. Delicious!
Hmmm... Looking delicious, I have never tried store-bought ones, only heard of it :D But these homemade version looks like a winner. Love the ideas of using both muffin tin and mini loaf pans, creative! Happy Baking :-)