Best 3 Homemade Twinkies Recipes
Indulge in the golden delight of homemade Twinkies, a beloved snack elevated to perfection in your own kitchen. These soft, fluffy sponge cakes, filled with a creamy, velvety filling, and coated in a glossy chocolate ganache, are a nostalgic treat that will transport you back to childhood. With step-by-step instructions and detailed ingredient lists, this recipe ensures success even for novice bakers. Dive into the world of homemade Twinkies, where every bite is a celebration of flavor and a testament to your culinary skills. Also included are variations for gluten-free and vegan Twinkies, ensuring everyone can enjoy this classic treat. So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure that will leave you with a batch of irresistible, homemade Twinkies.
Let's cook with our recipes!
HOMEMADE TWINKIES®
These look like Twinkies®, but taste way better than the real deal...and they're better cold/frozen!
Provided by Tyler
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h40m
Yield 25
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch jelly roll pans.
- Beat the eggs until combined; stir in the melted butter. Add the water, pudding mix, and yellow cake mix, stirring well to combine. The batter will be very thick. Divide the batter between the prepared pans, spreading it evenly.
- Bake until the cakes spring back when pressed lightly with a finger or a tester comes out clean, 15 to 20 minutes. Cool completely on wire racks.
- To make the filling, combine the room-temperature butter, cream cheese, and confectioners' sugar. Beat until smooth. Stir in the whipped topping and vanilla extract.
- When the cakes are cool, spread the filling mixture on top of one cake layer. Place the second cake layer on top of the first, and cut into bars. Wrap each bar in plastic wrap and store in the freezer.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 48.8 g, Cholesterol 59.6 mg, Fat 16 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 9.2 g, Sodium 311 mg, Sugar 40 g
HOMEMADE TWINKIES
.jpg)
I have made these for years. Everyone loves them. They would auction them off at a fundraiser at a local church for $5.00 each piece. I would bake 3 pans to try to fill the demand. I have used 1 cup butter and no crisco and it turned out fine. My daughter always request this for her birthday.
Provided by Melaine
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix flour with milk and boil until thick.
- (It will be very thick) Cool.
- Beat until fluffy and add other ingredients one at a time beating well after each addition.
- Put between layers of cooled cake.
- Let stand one day to develop flavor.
- I wrap individually in plastic wrap.
HOMEMADE TWINKIES
This is really as close as you can come to an actual Twinkie. I really do encourage you to get the pan. It makes your life a whole lot easier! Eat with a big glass of milk and be taken back to your childhood!
Provided by Patrick Meyer
Categories Other Desserts
Time 1h10m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 325 degrees F. Lightly butter 3 8-cup cream canoe pans. (I use Norpro 8 cup cream canoe pan, item #3964) Wipe out any excess butter. Set aside.
- 2. In a medium bowl, on high speed, beat egg yolks for 3 minutes. Add cream of tartar and beat an additional 2 minutes. Eggs yolks should be thick and lemony in color. On medium speed, add condensed milk, vanilla extract, lemon extract and food coloring. Add water and cake mix and continue beating for 30 seconds on low, then 1 minute on high.
- 3. Pour batter in canoe wells, filling a tad more than half way.
- 4. Bake Twinkies for for 18-23 minutes or until golden brown. Remove from oven and immediately run a toothpick, in a sawing motion, around the edges of each Twinkie. Flip the cakes out onto a wire cooling rack. Cover cooled Twinkies with plastic wrap to keep moist until ready to be filled.
- 5. In large bowl, cream butter, powdered sugar and shortening until light and fluffy (a minimum of 4 minutes). Add salt and vanilla, mix until blended. Add marshmallow creme and mix for 1 minute. Fill injector (that came with the cream canoe pan) with your Twinkie creme, attaching the long angled tip. Holding the Twinkie upside down in your hand, insert injector tip into Twinkie and slowly fill with creme. You'll feel the Twinkie firm in your palm and that's when you'll know you have enough cream. Do not overfill. Release pressure on injector and slip tip out of Twinkie. Repeat this step two more times, making three evenly spaced, filled sections on bottom of Twinkie. Enjoy!
Tips:
- Make sure all ingredients are at room temperature before starting. This will help the batter mix together more smoothly.
- Be careful not to overmix the batter. Overmixing can make the twinkies tough.
- Fill the cake batter about ⅔ full in the prepared loaf pan.
- When baking, use a toothpick to check if the twinkies are done. If the toothpick comes out clean, they are ready.
- Let the twinkies cool completely before filling them. This will help prevent the filling from leaking out.
- For a cleaner cut, chill the twinkies for at least 30 minutes before slicing.
- Store the twinkies in an airtight container at room temperature for up to 3 days.
Conclusion:
Making homemade Twinkies is a fun and rewarding experience. With a little effort, you can enjoy these classic treats in the comfort of your own home. Be sure to experiment with different flavors of filling, such as chocolate, strawberry, or vanilla, to create your own unique Twinkie variations.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #healthy #desserts #easy #kid-friendly #cakes #dietary
You'll also love
