Selfmade Twinkies – Leite’s Culinaria

These selfmade Twinkies rival the true deal from Hostess with their fluffy cream filling and sponge cake. Identical to those out of your childhood. However higher.

This selfmade Twinkies recipe is my very own riff on the Hostess Twinkie. I depend on my yellow sponge cake, coaxed into that acquainted rectangular form by way of some artistic tin-foil folding, and a seven-minute frosting that’s ethereal, meringue-y, and reliably candy as a cream filling. And I cram as a lot filling within the sponge truffles as I can include with out the truffles exploding. Which is sorta shocking seeing as I’ve by no means cultivated even a meager appreciation, not to mention something resembling the requisite reverence, for the snack cake. I’m simply not that into them. Nonetheless, I discover the moist, flavorful crumb, and gobsmackingly candy, fluffy filling of this divine little ditty outright irresistible. Particularly when eaten barely heat—one thing I can guarantee you’ll by no means occur with a Twinkie straight from the wrapper.–Erin Carlman Weber

What’s completely different a few sponge cake?

Technically, a sponge cake doesn’t include any baking powder or baking soda. As a substitute of these leavening brokers, sponges get their airiness from tons and many whipped egg whites. There are a lot of sorts of sponge cake however that ethereal texture is what all of them have in frequent. And, because the identify suggests, these truffles take properly to being soaked with syrups.

  • Preheat the oven to 350°F (175°C) and regulate the oven rack to the lower-middle place.

  • To make your shiny, single-use Twinkie molds, begin with a chunk of aluminum foil, ideally heavy-duty, that’s roughly 14 inches lengthy. It ought to be just a bit longer than it’s broad. Fold the foil in half lengthwise, then fold it in half once more to create a rectangle that’s about 6 inches lengthy and seven inches broad. Repeat to make a dozen rectangles.

  • Place 1 sheet of folded foil in your work floor, with the lengthy aspect going through you. Place a standard-size plastic or glass spice jar on its aspect within the middle of the foil, the jar’s lengthy aspect additionally going through you. Convey the lengthy sides of the foil up across the jar. The foil gained’t attain all the way in which round, and that’s okay.


    Fold the foil in round each prime and backside ends of the spice jar, good and tight. You’ll find yourself with a form of trough state of affairs. (Cookbook creator Todd Wilbur has a video of the method right here; in the event you’re impatient, quick ahead to 1:10, the place the motion begins.) Repeat till you could have 12 foil Twinkie molds. Spritz the molds with an obscenely beneficiant quantity of nonstick spray or use your fingertips to coat the molds with vegetable oil. Place the Twinkie molds on a baking sheet or in a roasting pan.
  • Whisk the flours, baking powder, and salt collectively in a bowl.

  • In a small saucepan over low warmth, warmth the milk and butter till the butter melts. Take away from the warmth add the vanilla. Cowl to maintain heat.

  • Separate the eggs, inserting the whites within the bowl of a standing mixer fitted with the whisk attachment (or, if utilizing a hand mixer or whisk, a big mixing bowl) and reserving the yolks in one other bowl. Beat the whites on excessive velocity till foamy. Progressively add 6 tablespoons of the sugar and the cream of tartar and proceed to beat till the whites attain smooth, moist peaks.

  • Dump the crushed egg whites into a big bowl and add the egg yolks to the standing mixer bowl—there’s no want to scrub the bowl (or, if utilizing a hand mixer or whisk, merely place the egg yolks in a separate massive bowl). Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high velocity till the combination may be very thick and a pale lemon coloration, about 5 minutes. Add the crushed egg whites to the yolks, however don’t combine.

  • Sprinkle the flour combination over the egg whites after which combine all the pieces on low velocity for simply 10 seconds (or, if utilizing a hand mixer or whisk, till blended however not totally mixed). Take away the bowl from the mixer, make a properly in a single aspect of the batter, and pour the melted butter combination into the bowl. Fold gently with a big rubber spatula till the batter exhibits no hint of flour and the whites and yolks are evenly blended, about 8 strokes.

  • Instantly scrape the batter into the ready molds, filling every with about 3/4 inch batter. Bake till the cake tops are gentle brown and really feel agency and spring again when touched, 13 to fifteen minutes. Switch the pan containing the molds to a wire rack and permit the truffles to chill within the molds.

  • Simply earlier than filling, take away every cake from the foil. Utilizing the tip of a chopstick, poke three holes within the backside of every cake, similar to within the backside of actual Twinkies. Wiggle the tip of the chopstick round rather a lot to make room for the filling. (Once more, you’ll be able to see this in motion, starting at minute 3.)

  • Scoop frosting right into a pastry bag match with a small tip about 1/4 inch throughout. Pipe the frosting into the holes you created within the backside of the truffles. As you fill every cake, maintain it in your palm and gently exert stress on it so you’ll be able to really feel the cake develop, taking care to not overfill the cake, which might make it crack.

  • Not like actual Twinkies, these gained’t final indefinitely. They’re finest served nonetheless barely heat.

Serving: 1 portionEnergy: 144 kcalCarbohydrates: 19 gProtein: 4 gFats: 6 gSaturated Fats: 3 gPolyunsaturated Fats: 1 gMonounsaturated Fats: 2 gTrans Fats: 0.2 gLdl cholesterol: 88 mgSodium: 80 mgPotassium: 86 mgFiber: 0.2 gSugar: 13 gVitamin A: 241 IUCalcium: 32 mgIron: 1 mg

Diet info is robotically calculated, so ought to solely be used as an approximation.

Photograph © 2011 . All rights reserved.


Recipe Testers’ Critiques

These selfmade Twinkies have been a lot enjoyable to make and eat. I took the straightforward approach out and made them into muffins as an alternative of the normal Twinkie form. I additionally made them gluten-free. The outcomes have been delightfully tasty, though not fairly the way in which I remembered Twinkies tasting—however then, it’s been an extended whereas. The sponge cake was gentle and ethereal and the filling was pleasant. The batter needed to be spooned, not poured, into the muffin cups, because it was too thick for pouring. Since I transformed this batter to gluten-free, I can’t say if that is typical of the common model. The baking time was additionally a bit longer for me at 20 minutes. To fill these, I inserted a pastry tip into the underside of the cupcake. These disappeared rapidly and all have been delighted and completely satisfied to eat them.

Even in the event you don’t like Twinkies, this selfmade Twinkies recipe is a keeper for the sponge cake alone. It was straightforward to make, tasted nice, and I can see utilizing it in different recipes sooner or later. I poured the batter right into a muffin tin. The filling got here collectively in about 3 minutes, though I beat it for the total 5 minutes to see what would occur. Whereas the filling received considerably chunkier, it didn’t have an effect on the ultimate texture when piped into the cake. There was greater than sufficient filling, and it might have been decreased by a 3rd. I additionally had leftover cake batter after filling my tin, so I poured the remaining batter into a pair bouchon molds, which served as a pleasant approximation to the Twinkie form.

This selfmade Twinkies recipe makes the most effective sponge cake recipes I’ve tried. It’s implausible as a result of it’s gentle, but actually moist. The 7-minute frosting is sort of straightforward to make and works as a mock-Twinkie filling. Total, Twinkies are a lot, a lot sweeter, and fewer spongy, than these selfmade Twinkies. My children most well-liked these plain, with no filling, whereas I most well-liked them with a jam filling and a sprinkle of confectioner’s sugar, very like my mom’s jelly rolls. Scrumptious! I’d make the sponge cake once more (and many times) as a result of it was fabulous. I additionally would use it for tiramisu.

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