Homemade Twinkies

Ingredients

• 1 cup (240ml) all-purpose flour 1 cup (240ml) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar 3/4 cup (150g) granulated sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• For the cream filling: For the cream filling:
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 1/2 cups (180g) powdered sugar 1 1/2 cups (180g) powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 2 tablespoons heavy cream 2 tablespoons heavy cream

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 34g, 24g
• Protein: 3g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C) and grease a Twinkie pan or a muffin tin.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
6. 6.
   Spoon the batter into the prepared pan, filling each cavity about two-thirds full.
7. 7.
   Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
8. 8.
   Allow the cakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
9. 9.
10. 10.
    For the cream filling:
11. 11.
    In a bowl, beat the softened butter until creamy.
12. 12.
    Gradually add the powdered sugar and continue beating until well combined.
13. 13.
    Stir in the vanilla extract.
14. 14.
    Add the heavy cream, one tablespoon at a time, until the desired consistency is reached.
15. 15.
16. 16.
    To assemble:
17. 17.
    Once the cakes are completely cooled, use a piping bag or a plastic food storage bag with the corner snipped off to fill each cake with the cream filling.
18. 18.
    Gently press the filled cakes together until the cream filling spreads to the edges.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature for easier creaming.
• Powdered sugar — Sift the powdered sugar before using to ensure a smooth cream filling.
• Vanilla extract — Use pure vanilla extract for the best flavor.
• Heavy cream — Adjust the amount of heavy cream to achieve the desired consistency of the cream filling.
• Twinkie pan or muffin tin — If you don't have a Twinkie pan, a regular muffin tin can be used as a substitute.

Tips & Tricks

• For a fun twist, add a teaspoon of lemon zest to the batter for a citrusy flavor.
• Experiment with different flavored fillings such as chocolate, strawberry, or caramel.
• Dust the finished Twinkies with powdered sugar for an extra touch of sweetness.
• Store the Twinkies in an airtight container to keep them fresh.
• Serve the Twinkies chilled for a refreshing treat on hot summer days.

Serving advice

Serve the homemade Twinkies as a delightful dessert or a sweet afternoon snack. They pair well with a glass of cold milk or a cup of hot coffee.

Presentation advice

Arrange the Twinkies on a serving platter, dust them with powdered sugar, and garnish with fresh berries or a sprig of mint for an elegant presentation.