Twinkies are BACK PLUS Homemade Twinkies Recipe
Twinkies make their official nationwide return to retailers today, making their first appearance since they were pulled from shelves in November.
“The snacks’ triumphant re-emergence was made possible by the private equity firms Apollo Global Management and Metropoulous & Co., which struck a $410 million deal with Hostess Brands when it filed for Chapter 11 bankruptcy.” Woohoo! Twinkies are back on the shelf! Make sure to check out our Homemade Twinkies Recipe below!!
INGREDIENTS:
For the Cake:
1 (16-ounce) box pound cake mix
4 egg whites
⅔ cup water
For the Filling:
2 teaspoons hot water
¼ teaspoon salt
1 (7-ounce) jar marshmallow creme (about 2 cups)
½ cup vegetable shortening
⅓ cup powdered sugar
½ teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 325 degrees F.
2. If you have a Cream Canoe Pan, spray it with non-stick cooking spray.
3. In a medium bowl, beat the egg whites on medium-high speed until stiff peaks form; set aside.
4. In a large bowl, combine the cake mix and water on low speed for 30 seconds, then on medium speed for an additional 2 minutes, making sure it’s thoroughly blended. Using a rubber spatula, fold in ⅓ of the egg whites to lighten the batter. Then, gently fold in the remaining egg whites until completely combined.
5. Divide the batter evenly between the molds.
6. Bake for 30 minutes, or until the cakes are golden brown on top and a toothpick inserted into the center comes out clean. Allow to cool completely before filling.
7. Make the Filling: In a small bowl, stir together the hot water and salt until the sale has dissolved; set aside. In a large bowl, combine the marshmallow creme, shortening, powdered sugar and vanilla; beat on high speed until light and fluffy, scraping the sides of the bowl as needed. Add the salt solution and beat again on medium speed for 30 seconds to 1 minute, or until thoroughly combined.
8. Use a toothpick or skewer to poke three holes in the bottom of each cake, moving it around to create a sizable hole to fill with frosting. Use a piping bag and decorating tip or a plastic ziploc bag with a corner snipped off and pipe frosting into each of the holes, filling as much as you can without allowing the cake to crack.
9. Store snack cakes at room temperature in an airtight container, or wrap individually with plastic wrap.
10. Enjoy 🙂
Homemade Twinkies Recipe
Learn how to make Twinkies
Ingredients
For the Cake:
- 1 (16-ounce) box pound cake mix
- 4 egg whites
- 2/3 cup water
For the Filling:
- 2 teaspoons hot water
- ¼ teaspoon salt
- 1 (7-ounce) jar marshmallow creme (about 2 cups)
- ½ cup vegetable shortening
- 1/3 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees F.
- If you have a Cream Canoe Pan, spray it with non-stick cooking spray.
- In a medium bowl, beat the egg whites on medium-high speed until stiff peaks form; set aside.
- In a large bowl, combine the cake mix and water on low speed for 30 seconds, then on medium speed for an additional 2 minutes, making sure it's thoroughly blended. Using a rubber spatula, fold the egg whites to lighten the batter. Then, gently fold in the remaining egg whites until completely combined.
- Divide the batter evenly between the molds.
- Bake for 30 minutes, or until the cakes are golden brown on top and a toothpick inserted into the center comes out clean. Allow to cool completely before filling.
- Make the Filling: In a small bowl, stir together the hot water and salt until the sale has dissolved; set aside. In a large bowl, combine the marshmallow creme, shortening, powdered sugar and vanilla; beat on high speed until light and fluffy, scraping the sides of the bowl as needed. Add the salt solution and beat again on medium speed for 30 seconds to 1 minute, or until thoroughly combined.
- Use a toothpick or skewer to poke three holes in the bottom of each cake, moving it around to create a sizable hole to fill with frosting. Use a piping bag and decorating tip or a plastic ziploc bag with a corner snipped off and pipe frosting into each of the holes, filling as much as you can without allowing the cake to crack.
- Store snack cakes at room temperature in an airtight container, or wrap individually with plastic wrap.
- Enjoy 🙂
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 275Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 20mgSodium: 198mgCarbohydrates: 15gNet Carbohydrates: 0gFiber: 0gSugar: 12gSugar Alcohols: 0gProtein: 4g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
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