I think the fact that I’ve never eaten a real Twinkie before surprises more people than the fact that Kobayashi ate 24 in a minute. Neither have I had a Ding Dong, Donette, or anything made by Hostess nor do I ever plan on to. They use beef fat in their products and there is just so much trans fat and sugar in there. Its disgusting, no thank you.. I have no idea what Twinkies taste like, but what I do know is that my homemade ones are very tasty!
Twinkies are labeled as “Golden Sponge Cake with Creamy Filling” and it really is as simple as that. They’re quick and easy to make, but they do take a special baking pan. Of course you can use muffin/cupcake pans, they would taste just as great, but the Wilton Delectovals Cake Pan really makes them more fun and Twinkie-like and fun.
But what really is essential is a piping tip and bag to inject the vanilla cream filling inside. A small tip works best so that the opening isn’t too big and the filling wouldn’t ooze out.
- ¼ cup butter
- ½ cup whole milk
- 2 large eggs, room temperature
- 1 cup white sugar
- ½ tsp vanilla extract
- 1 cup all purpose flour
- 1 tsp baking powder
- ⅛ tsp salt
- Grease baking pan with cooking spray or butter. Preheat oven to 350°F.
- Melt butter in microwave or stock top and add in the milk. Let cool
- Beat room temperature eggs with a mixer. Gradually add in sugar and continue beating until the mixture is very creamy and thick. About 5-7 minutes, and when you lift up the beater you can leave a trail of ribbons.
- Add vanilla extract.
- Sift in flour, baking powder, and salt. Fold in with a rubber spatula.
- When everything is incorporated, fill the baking pan a little over half-way full. Bake for 15-17 minutes or until a toothpick comes out clean when inserted.