Saturday, October 16, 2010

Who doesnt love Twinkies?

When I saw this recipe for a homemade Twinkie ( or sponge cake as I believe they referred to it as) I shot it right to the top of the list. A twinkie? Really? A homemade version? Say it aint so! Oh but it is......it is so.....& it's right here, for you...

Twinkie, Twinkie little cake

How I know I cannot wait....... lets get to the recipe!!


Its worth every minute and genuinely tastes like a Twinkie. I discovered this on the King Arthur Flour website.

Vanilla Snack Cakes ( a.k.a. TWINKIES!!!)


2 cups King Arthur Unbleached Cake Flour Blend ( obviously, it doesnt have to be KA brand. I used Softasilk. If you dont have cake flour, no worries, you can easily substitute AP flour and corn starch. I measure 1 cup of AP flour and remove 2 tablespoons, then I add 2 tablespoons of corn starch to the flour.)
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
3/4 cup cold water
7 unbeaten egg yolks
1 teaspoon Princess Cake and Cookie Flavoring for true snack cake taste OR 1 teaspoon vanilla
( I had this in the pantry, I purchased it from Lorann Oil & I love it, but regular vanilla will work just fine)
7 egg whites, beaten very stiff

Snack Cake Filling
2 tablespoon King Arthur Unbleached All-Purpose Flour
1/2 cup milk
1/2 teaspoon vanilla
4 tablespoons salted butter
4 tablespoons shortening
1/2 cup granulated sugar
dash of salt (optional)


Directions
1) Preheat the oven to 350ยบ. Line cupcake pan with wrappers.

2) Place all ingredients except beaten egg whites into a large mixing bowl. Beat until smooth.

3) Working in thirds, fold the beaten egg whites into the batter. Take care to keep the batter light; fold, don't beat.

4) Fill each cupcake 2/3 full. The cupcakes will puff a bit during baking,
but will shrink back during cooling. Bake the cakes in a preheated oven for 8-12 minutes, until golden brown.

5) Remove the pan from the oven and let cool for 5 minutes. Meanwhile, start the filling.

6) In a small saucepan cook flour and milk over medium heat until a paste forms. Stir constantly and do not allow mixture to brown. Remove from heat and let cool 1 minute. Add Princess emulsion and stir until smooth. Press a piece of plastic wrap down on the surface of the paste to avoid forming a skin and set aside to cool completely.

7)In the bowl of your mixer beat butter, shortening, and sugar until fluffy, scraping bowl to fully incorporate ingredients. Add cooled flour/milk mixture and continue to beat 5 minutes on medium-high speed until smooth and creamy.
Use to fill cupcakes. Filling will remain creamy; store at room temperature 3-4 days.

8) To fill cupcakes: Place about 1 cup of filling into a clean pastry bag fitted with a round pastry tube, ( I used bismark tip) Gently insert the tube into the top of the cupcake,
about halfway through the cake. Using gentle pressure, squeeze a small amount of filling into the cake. You'll feel the cupcake expand under your fingers. Do not overfill, or the cake will burst.

I hope you enjoyed this recipe and i'd love to see pics if you find the time to make them. Of course, I highly recommend trying them. After all, they are TWINKIES!!!!!!

If you have any questions, please feel free to ask, im always happy to help if I can.

Thanks for stopping by !!





4 comments:

Our Family said...

I just found your blog, and I love it! Thanks for sharing your recipes and step by step photos. I can't wait to try some of them!

Dot Klerck said...

MMM..got to try this with the kids!!!

JessDesserts said...

Hi 'Our Family' and welcome! Im so glad you stopped by! Please subscribe so you can see what I do next ( im thinking of pumpkin whoopie pies with maple marshmallow frosting)

Thanks Dot, im sure your beautiful kids will LOVE it!

Mary said...

I made these today after I found your recipe and blog through flickr. They are really good and i like the subtle cream