top of page

HOMEMADE TWINKIES


INGREDIENTS


Nonstick cooking spray such as Bak-Lene

1/2 cup cake flour

1/4 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

2 tablespoons milk

4 tablespoons unsalted butter

1 teaspoon vanilla extract

5 large eggs, separated

12 tablespoons sugar

¼ teaspoon cream of tartar

Filling: 6 tablespoons unsalted butter, room temp 1 1/2 cups confectioners’ sugar, 1 cup Marshmallow Fluff and 2 tablespoons heavy cream


DIRECTIONS

  1. Preheat oven to 350 degrees.

  2. In a bowl mix together flours, baking powder and salt...set aside

  3. Either in a microwave or a small saucepan, heat milk and butter. Once butter has melted, remove from heat and add the vanilla. Set aside covered so milk mixture stays warm.

  4. In standing mixer, beat egg whites until foamy then slowly add 6 tablespoons of sugar and the cream of tartar.

  5. Beat egg whites until you get soft glossy peaks.

  6. Scoop out egg whites into a clean bowl and add the yolks to the bowl you just used. Whisk egg yolks and 6 tablespoons sugar until the mixture is thick and pale.

  7. Scoop the egg whites into the bowl with the yolks. But don't mix them together yet.

  8. Sprinkle the flour over the eggs and mix them together on "STIR" level of standing mixer (very low) for about 10-20 seconds.

  9. Make a well in the middle of lightly mixed batter and pour warm milk/butter mixture in the middle.

  10. Using a big spatula, fold the elements together until you have a uniform pale batter. Do this gently so you do not deflate the batter.

  11. Scoop out batter into molds (please spray the molds with cooking spray before adding the batter). Only fill molds to about 1/2- 3/4 full.

  12. Bake for about 13 minutes or until the cakes are golden and firm to the touch.

  13. Let cakes cool completely before piping in the filling!

  14. FILLING: Whip butter, confectioner sugar and Marshmallow Fluff first on low speed (if not you will be wearing the confectioner sugar).

  15. Then once combined add the cream and beat until nice a smooth.

  16. Fill each cake using piping bag in the center, and then on either side from middle (so you have 3 holes made with piping tip). Squeeze until your feel the cake swell each time.

  17. Store cakes in airtight container.

18 views0 comments

Recent Posts

See All

Comments


bottom of page