Copy Cat Recipe For Twinkies

 Twinkies are a classic American snack cake with a golden sponge cake and a sweet, creamy filling.1 While Hostess keeps their recipe under wraps, many home bakers have created "copycat" versions that come very close to the original.

Here is a copycat recipe for Twinkies.

Yields: 12 Twinkies2

Prep time: 30 minutes

Cook time: 15-18 minutes

Equipment:

  • Twinkie pan (or a similar-sized oblong pan)3

  • Piping bag with a long, thin tip for filling

Ingredients:

For the Sponge Cake:

  • 1 1/4 cups all-purpose flour

  • 1 1/4 teaspoons baking powder

  • 1/2 teaspoon salt

  • 3/4 cup sugar, divided

  • 1/2 cup water

  • 1 teaspoon vanilla extract

  • 3 large eggs, separated

  • 1/4 cup vegetable oil

For the Cream Filling:

  • 1 cup powdered sugar

  • 1/2 cup butter, softened

  • 1/4 cup vegetable shortening

  • 2 tablespoons milk

  • 1/2 teaspoon vanilla extract

  • 1/8 teaspoon salt

Instructions:

Make the Cake:

  1. Preheat your oven to 350°F (175°C).4 Grease and flour your Twinkie pan.

  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

  3. In a separate large bowl, using an electric mixer, beat the egg whites until soft peaks form. Gradually add 1/4 cup of the sugar and continue to beat until stiff, glossy peaks form. Set aside.

  4. In the same bowl (no need to wash it), beat the egg yolks with the remaining 1/2 cup of sugar until the mixture is thick and pale yellow.

  5. Mix in the water, oil, and vanilla extract.

  6. Gradually add the flour mixture to the egg yolk mixture, mixing until just combined.

  7. Gently fold the stiff egg whites into the batter in three separate additions. Be careful not to deflate the batter.

  8. Pour the batter into the prepared Twinkie pan, filling each cavity about two-thirds full.

  9. Bake for 15-18 minutes, or until a toothpick inserted into the center of a cake comes out clean.

  10. Let the cakes cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.

Make the Filling:

  1. In a medium bowl, use an electric mixer to beat the powdered sugar, softened butter, shortening, milk, vanilla extract, and salt until smooth and fluffy.

  2. Transfer the filling to a piping bag with a long, thin tip.

Assemble the Twinkies:

  1. Once the cakes are completely cool, use the piping tip to poke three holes into the bottom of each cake.

  2. Pipe the cream filling into each hole until the cakes feel slightly heavy and full.

  3. Serve immediately or store in an airtight container at room temperature for up to 3 days.

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