Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Special equipment needed:
- Twinkie pan or muffin tin
- Piping bag or plastic bag with corner snipped off
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease the Twinkie pan or muffin tin with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until the batter is smooth.
6. Spoon the batter into the prepared pan, filling each mold about 2/3 full.
7. Bake for 12-15 minutes, or until a toothpick inserted into the center of a cake comes out clean.
8. Remove the pan from the oven and let the cakes cool in the pan for 5 minutes.
9. Use a knife to gently loosen the cakes from the pan, then turn them out onto a wire rack to cool completely.
10. Once the cakes are cool, use a piping bag or plastic bag with the corner snipped off to fill each cake with cream filling.
11. To make the cream filling, beat together 1/2 cup unsalted butter, 1/2 cup vegetable shortening, 1/4 teaspoon salt, 2 teaspoons vanilla extract, and 4 cups powdered sugar until light and fluffy.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (175°C)
Serving size:
12 Twinkies
Nutritional information:
Calories per serving: 425
Fat: 22g
Carbohydrates: 56g
Protein: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with cake flour.
- Whole milk can be substituted with any type of milk.
Variations:
- Chocolate Twinkies: Add 1/4 cup cocoa powder to the dry ingredients and substitute 1/2 cup of the granulated sugar with brown sugar.
- Strawberry Twinkies: Add 1/2 cup pureed strawberries to the batter and substitute 1/2 cup of the granulated sugar with powdered sugar.
- Lemon Twinkies: Add 1 tablespoon lemon zest to the batter and substitute 1/2 cup of the granulated sugar with powdered sugar.
Tips and tricks:
- Be sure to grease the pan well to prevent the cakes from sticking.
- Use a piping bag or plastic bag with the corner snipped off to fill the cakes with cream filling.
- Store the Twinkies in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the Twinkies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The Twinkies can be reheated in the microwave for 10-15 seconds.
Presentation ideas:
Serve the Twinkies on a platter or cake stand.
Garnishes:
Dust the Twinkies with powdered sugar or top with whipped cream.
Pairings:
Serve the Twinkies with a glass of cold milk.
Suggested side dishes:
The Twinkies can be served as a dessert on their own.
Troubleshooting advice:
- If the cakes stick to the pan, use a knife to gently loosen them from the mold.
- If the cream filling is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
Food safety advice:
Be sure to wash your hands and all utensils thoroughly before preparing the recipe.
Food history:
Hostess Twinkies were first introduced in 1930 by the Continental Baking Company.
Flavor profiles:
The Twinkies have a sweet and creamy vanilla flavor.
Serving suggestions:
Serve the Twinkies as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: American
Taste: Sweet, Creamy, Spongy, Sugary, Vanilla, Vanilla-Flavored