Homemade Twinkies

Well I have wanted to make these for the longest time and today with the cooler weather why not? So I gathered all the ingredients. My recipe is from the Chew. I had to make the little molds to put them in it was daunting but they sure did work well.







I also put some into cupcake molds to see if that will work after all it is just a shape. Wrong the cupcakes were to brown on the bottom and not as fluffy. So no go with the cupcake tray.

I have a separate post showing how to make the holder's.


Ingredients

Nonstick cooking spray or vegetable oil
1/2 cup cake flour
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons milk, preferably whole
4 tablespoons unsalted butter
1/2 teaspoon vanilla extract
5 large eggs, at room temperature (separated)
3/4 cup granulated sugar
1/4 teaspoon cream of tarter

Filling Ingredients below

Preheat oven to 350 degrees





Whisk the flour , baking soda and salt together
in a bowl and set aside

Heat the milk and butter in a small sauce pan over low heat until the butter melts.
Remove from the heat and add the vanilla.
Let it sit

Put the egg whites in your mixer and beat till you have them just foamy. Now add 6 tablespoons of the sugar and the cream of tarter continue to beat till you get the nice soft peaks. Put this in a bowl and set aside

Now put your yolks into the mixer (Same bowl no need to clean it) and mix them with the rest of the sugar on medium high speed until it is thick and well blended. This take 4 to 6 minutes.
Turn off the mixer add about a ¼ of the egg whites and incorporate them.





Now add the rest of  egg whites but do not mix it yet. Grab the flour and sprinkle it on top of the mixture turn on your blender  mix on low just until blended but not completely combined count to 10 and stop.
 
Grab your butter mixture and make a well in the center of the egg mixture and pour the butter in
No more mixing fold this all together until the mixture is combined evenly.




This is crazy cool it get’s like bread starter and is bubbly and light. Truly Twinkie magic. Fill the little molds about half way full.

Bake until the cakes are just light brown and they spring back. While they cook let us make the filling !




 Ingredients for the Filling

6 tablespoons unsalted butter (room temperature)
1 ½ cups of confectioner sugar (Powdered Sugar)
½ tsp vanilla extract
½ teaspoon salt
¾ cup of marshmallow fluff
2 tablespoons heavy cream
2 tablespoons condensed milk



In a bowl with a mixer beat the butter, confectioner sugar,vanilla extract ,salt and marshmallow fluff until blended. Add the cream and condensed milk and beat till just smooth. Transfer the frosting to a pastry bag fitted with a ¼-inch round tip. Or use a plastic bag with one corner cut out.

Pipe frosting into three spots on the underside of the Twinkies, careful not to over fill . You think no stuff is going in but if you watch really carefully you will see the Twinkies expand slightly with the filling. Yes two of mine exploded and I HAD to eat them right away!

Very Exciting.

This is a long process but a delight when you eat one.