Homemade Twinkies

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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!

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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.

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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.

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5 from 1 reviews
Homemade Twinkies
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 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
Instructions
  1. Grease baking pan with cooking spray or butter. Preheat oven to 350°F.
  2. Melt butter in microwave or stock top and add in the milk. Let cool
  3. 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.
  4. Add vanilla extract.
  5. Sift in flour, baking powder, and salt. Fold in with a rubber spatula.
  6. 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.

                    

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