Enough said, right?
I made these yesterday and they are very yummy. Unfortunately, I kinda under-baked them so mine aren’t that pretty, but who cares they still taste amazing. ^_^
some picture I found on google image search
This recipe is super easy and you don’t need any special pan to do it either (but it helps!). I got the idea and recipe at The Cooking Photographer blog, and she linked to this youtube video (seen below) of Todd Wilbur making homemade twinkies without that special pan. So, I just followed the video instead, which can be seen below.
*makes about 16 to 12 twinkies*
Ingredients for cakes:
(1) 16 oz box of Pound Cake mix – I used Betty crocker
4 egg whites
2/3 cup water
Preheat oven to 325 degrees F.
Whip the egg whites until stiff. In a separate bowl, mix the cake mix and water. Then fold the egg whites into the cake mixture, then beat with hand mixer until combined. Fill the molds halfway and bake 22 – 23 mins. Bake until golden brown and a toothpick comes out clean. Mine took longer in the tin foil molds.
Ingredients for cream filling:
2 tsp hot water
1/4 tsp salt
2 cups marshamallow cream / fluff ( the whole 7oz jar)
1/2 cup shortening
1/3 cup powdered sugar
1 tsp vanilla extract
For the filling, mix the salt into the hot water to dissolve. Let it cool. Combine marshamallow, shortening, powdered sugar and vanilla in bowl and mix until fluffy. Mix in the salt water.
When the cakes have cooled, poke holes into the bottom of the cakes with a chopstick and wiggle it around to create a cavern inside the cake. Fill with cakes with cream filling using a pastry bag.
These can be stored in a wax paper-lined container for a few hours before serving. It helps if you let them sit for a few hours before eating since the cream really melds with the twinkies.