By now you’ve heard all the news about the demise of Hostess and the infamous Twinkie.
It’s a real shame such a beloved childhood favorite snack cake is going bye-bye. I’m honestly not shocked by all the love being shown to this cream-filled beauty.
What DOES shock me is the insane prices being asked by sellers on Ebay, Craigslist and even Amazon. Have you seen the craziness? Are people really willing to spend hundreds of dollars on a box of these golden cakes? PLEASE don’t tell me you would. Guys, you can make these babies at home and for a whole lot less.
Of course Twinkies are made of two main components — golden sponge cake and that creamy white filling. Sounds easy enough, right? Well, it really is and when you have the molded pans, it couldn’t get any easier.
With the right recipe and Twinkie pan, you’ll be back to eating these delectable 3-holed oval desserts in no time. AND your bank account will thank you later. Your hips might now, but your wallet sure will. hehee!
Here’s an easy copy-cat recipe that’s sure to satisfy your Twinkie tastebuds:
Makes 24 cakes
Preheat oven to 350°. Spray pan with cooking spray and set aside.
Using an electric mixer, beat the egg whites until they are very stiff. They should hold their shape when removed from the bowl. Set aside.
Combine the flour, corn starch, sugar, baking powder, and salt in a large bowl. Whisk together or beat on low speed for a minute, until combined. Add oil, water, vanilla, and egg yolks. Beat on medium speed until smooth.
Using a rubber spatula, gently scoop 1/3 of the egg whites into the batter. Fold the egg whites in by slicing the spatula through the center of the bowl, gently scooping batter from the bottom and wrapping it over the top. Turn the bowl 1/4 turn and repeat until the egg whites are barely visible. Repeat this process with each remaining 1/3 of the egg whites.
Spoon the batter into the pan, filling the wells 2/3 full. Bake for 8-12 minutes, or until cakes are golden brown and just starting to pull away from the sides of the pan. Cakes will puff up when cooking, but will settle as they cool. Cool the cakes in the pan for 5 minutes, then gently remove them from the pan using a rubber spatula. Allow them to cool, flat side down, directly on the cooling rack.
— For the filling:
In a small saucepan, heat the flour and milk over medium heat, stirring constantly. When the mixture becomes a paste (about 5 minutes), remove from heat and allow to cool for 1 minute. Stir in the vanilla extract. Place a piece of plastic wrap directly onto the surface to prevent a skin from forming, and set aside to cool completely.
With an electric mixer, cream the butter and sugar together in a chilled medium bowl until light and fluffy. Add the cooled milk mixture and beat for about 5 minutes, until smooth and creamy.
Once cakes have cooled, using a skewer, or the tip of a cake decorator, make 3 evenly spaced holes on the bottom of each cake. Move the skewer or decorator around to make space for the filling but to not pierce all the way through the cake.
Use the cake decorator or a pastry bag fitted with a round tip to fill the cakes. Place the tip about halfway into the cake and inject gently. Holding the cake in the palm of your hand while filling it will allow you to feel when it’s full. Fill each cake, inserting the tip of the decorator or pastry bag into each of the 3 holes to ensure each bite contains cream filling.
Wrap each cake individually and store in an airtight container for up to 3 days.
Wanna make these classic cream-filled cakes yourself and keep the Twinkie alive?
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