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Homemade Twinkies recipe

Homemade Twinkies recipe

For the cakes:


  • 1/2 cup cake flour

  • 1/4 cup all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 2 tablespoons milk

  • 4 tablespoons unsalted butter

  • 1/2 teaspoon vanilla extract

  • 5 large eggs at room temperature, separated

  • 12 tablespoons sugar, divided (One Twinkie aficionado thought the cakes were too sweet. If you want a less sweet version, use 10 tablespoons of sugar.)

  • 1/4 teaspoon cream of tartar

For the filling:


  • 6 tablespoons unsalted butter, at room temperature

  • 1 1/2 cups confectioners' sugar

  • 3/4 cup marshmallow creme

  • 2 tablespoons heavy cream

  • For the cakes: Preheat oven to 350° and place oven rack in lower-middle position.

  • Cut 12 pieces of aluminum foil into rectangles about 12-by-14-inches.

  • Fold each piece in half and then in half again. Place a spice jar in the middle of each sheet (you can use the same spice jar for each).

  • Pull up the sides around the jar and fold in the edges to create a tight trough shape. Remove the jar. Spray each mold generously with nonstick spray or coat inside with vegetable oil, and place molds on a baking sheet.

  • In a mixing bowl, whisk together cake flour, all-purpose flour, baking powder, and salt. In a small saucepan over low heat, heat the milk and butter until the butter melts. Remove from heat and add the vanilla. Cover to keep warm.

  • Using a standing mixer, beat the egg whites on high speed until foamy. Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat on high until the whites reach soft peaks (if making the less-sweet version, use 5 tablespoons of sugar).

  • Transfer the beaten egg whites to a large bowl and add the egg yolks to the standing mixer bowl (there is no need to clean the bowl).

  • Beat the egg yolks with the remaining 6 tablespoons of sugar on medium-high speed until the mixture is very thick and a pale lemon color, about 5 minutes (if making the less-sweet version, use 5 tablespoons of sugar). Add the beaten egg whites to the yolks, but do not mix.

  • Sprinkle the flour mixture over the egg whites and then mix everything on low speed for just 10 seconds.

  • Remove the bowl from the mixer, make a well in one side of the batter, and pour in the melted butter mixture. Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed, about 8-10 strokes.

  • Immediately scrape the batter into the prepared molds, filling each with about 3/4 inch of batter. Bake until the tops are light brown and feel firm and spring back when touched, 13-20 minutes.

  • Transfer the pan containing the molds to a wire rack and allow the cakes to cool in the molds.

  • For the filling: Using a mixer, beat together the butter, confectioners' sugar, and marshmallow creme. Add the cream and beat until just smooth.

  • Just before filling the cakes, remove them from the foil. Using the end of a chopstick, poke three holes in the bottom of each cake, reaching more than half-way to the top. Wiggle the tip of the chopstick to make room for the filling.

  • Transfer the filling to a pastry bag fitted with a 1/4-inch round tip. Pipe frosting into the holes in each cake, taking care not to overfill, until it gently expands. Best served while still slightly warm.

  • Yield: 12 homemade Twinkies.

-- Source: Adapted by the New York Times from leitesculinaria.com

First Published: December 11, 2012, 5:00 a.m.

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