How To Make Twinkies

Although Twinkies may be back on the shelves after a brief hiatus, making this snack cake favorite at home can be a fun alternative to the store-bought snack. If you have some time to kill in the kitchen with the kids and want a healthier version of the beloved Twinkie, try making them at home. Prepare pound cake mixture and pour into a cream cone pan if you have one available. If you’re not an avid baker, you can make a mold from tin foil by shaping them around a spice jar. Bake the cakes and allow them to cool before using a toothpick to create three holes in the bottom of the cakes. These holes need to be significant enough to pipe the cream filling into, so don’t be shy when wiggling the toothpick or skewer around. In this video, Chef Susie provides an easy online cooking lesson for making America’s favorite snack cake: Twinkies. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Twinkies Recipe:
7 eggs separated
¾ cup cold water
½ cup oil
1 tablespoon vanilla
¼ teaspoon salt
2 cups all-purpose flour
1 ½ cup sugar
1 tablespoon baking powder

1. Make the twinkie molds by folding aluminum foil and covering a spice jar half way and folding up the sides and trimming off the excess. Spray with cooking spray
2. Combine the flour, 1 cup of sugar baking powder and salt in a bowl. Mix the egg yolks, oil, vanilla and water. Add the flour mixture and scrape down the bowl and continue to mix until all of the ingredients are well incorporated. Set batter aside
3. In a separate bowl whip the egg whites with the remaining sugar. Fold the batter into the egg whites until completely incorporated and fill the molds about ¾ full. Bake at 350 degrees until the top springs back when touched or a tooth pick inserted comes out clean, about 12-15 minutes.
4. When almost cool remove from the molds and using a skewer to hollow out the center. When completely cool fill with butter cream using a pastry bag. Decorate with Halloween candies and serve.

**Butter Cream Icing**
Yield: 1 lb
12 oz
Confectioner’s Sugar
8 oz
2 tsp
Vanilla Extract
1 oz
Heavy Cream

Preparation Steps:
1. Bring the butter to room temperature
2. Sift the confectioner’s sugar
3. Place softened butter in a bowl and gradually add the sugar. Cream together with a wooden spoon or using an electric mixer until well aerated and whitish in color
4. Add the vanilla extract and the heavy cream and beat until smooth. Scrape down the sides to ensure all ingredients are incorporated
5. The butter cream is ready to use on cake or cupcakes as a filling, icing or piped on top with a decorating tube

Note: Other extracts such as lemon or peppermint may be used.

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