Sunday, November 18, 2012

Homemade Twinkies




I was sad to hear that Hostess has decided to close their doors.  We do not on a regular basis buy hostess snacks but every once in awhile they sure sound good.  My favorite hostess snack is the orange cupcakes.  I have seen these homemade Twinkies on other blogs before and always thought someday I might try those.  Well Saturday was the day.  They were delicious.  Bill took one bite and said "It tastes like a Twinkie"  The filling was a little heavier than a real twinkie but the flavor was almost the same.


As you can see in the pictures above, I made my own mold/pan for these twinkies.  It was real simple and I used a spice jar to form the molds.  After baking some of them were a little out of shape but they still tasted the same even if they were not a perfect shaped twinkie.


Homemade Twinkies
Todd Wilbur

cake
4 egg whites
1 16 oz box golden pound cake mix
2/3 C water

Filling
2 t very hot water
1/4 t salt
1 7oz jar marshmallow creme
1/2 C shortening
1/3 C powdered sugar
1/2 t vanilla

Preheat oven to 325

Fold each piece of aluminum foil in half twice.  Wrap the folded foil around a spice bottle to create a mold.  Leave the top of the mold open for pouring in the batter. Make ten of these molds and arrange them on a cookie sheet or a shallow pan.  Grease the insides of each mold with a light coating of nonstick spray.

Disregard the directions on the box of cake mix.  Instead, beat the egg whites until stiff.  In a separate bowl combine cake mix with the water and beat until thoroughly blended (about 2 minutes).  fold egg whites into the cake batter and slowly combine until completely mixed.

Pour the batter into the molds, filling each one about 3/4 of an inch.  Bake in the preheated oven for 30 min or until cake is golden brown and toothpick stuck in the center comes out clean.

for the filling, combine the salt with the hot water in a small bowl and stir until salt is dissolved.  Let this mixture cool.

Combine the marshmallow creme, shortening, powdered sugar and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.

Add the salt solution to the filling mixture and combine

When the cakes are done and cooled, use a skewer or chopstick to make three holes in the bottom of each one.  Move the stick around inside of each cake to create space for the filling.

Using a cake decorator or pastry bag, inject each cake with filling through all three holes

makes 10

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