Homemade Twinkies Recipe #250179
Being a Feingold family, everything is natural. These are so amazing and easy to make. My children absolutely love helping me make these and it is really hard to get the creme filling into the middle of the twinkie without a few slips of the finger to mouth.
by Feingold Mom
1 hour | 30 min prep
12 twinkies
yellow cake
- 2 cups white sugar
- 2 3/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 4 egg whites
- 2/3 cup water
Filling
- 2 teaspoons butter
- 1/3 cup vegetable shortening
- 1 cup powdered sugar
- 1/4 cup granulated sugar
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
- 2 drops lemon extract
- Note: (You will need a spice bottle (about the size of a Twinkie), twelve 12 x 14-inch pieces of aluminum foil, a pastry bag and a toothpick).
- Preheat oven to 325 degrees F.
- Fold each piece of foil in half twice. Wrap the folded foil around the spice bottle to create a mold. Leave the top open for pouring the batter inches Make twelve of these molds and arrange on a cookie sheet. Grease the inside of each with nonstick spray or butter.
- Beat the egg whites until stiff. Combine with cake mix and water, and beat until thoroughly blended (about 2 minutes).
- Pour batter into molds, filling each about 3/4 inch. Bake in preheated oven for about 30 minutes, or until the cake is golden brown and a toothpick comes out clean from the center.
- For the filling, cream the butter and shortening. Slowly add the sugars while beating.
- Add the evaporated milk, vanilla and lemon extracts.
- Mix on medium speed until completely smooth and fluffy.
- When the cakes are done and cooled, use a toothpick to make three small holes in the bottom of each one. Move the toothpick around the inside of each cake to make room for filling.
- Using the pastry bag, inject each cake with filling through all three holes.
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5 stars