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    • #321603


      Foil Twinkie Molds

      Take a 12 to 14-inch piece of foil and fold it in half. Cut that in half. Center a round spice jar on the foil.

      First fold the foil up around the top and bottom of the spice jar, and then fold the side up. Remove the spice jar. Repeat until you have 12.


      2 cups Flour
      3 teaspoons Baking Powder
      1/4 teaspoon Salt
      10 Tablespoons Unsalted Butter, softened
      1 cup Sugar
      2 large Eggs
      1 teaspoon Vanilla Extract
      1/8 teaspoon Almond Extract (optional)
      1 cup Milk

      Put a rack in the center of the oven and preheat oven to 350 degrees F.
      Sift together flour, baking powder and salt into a bowl. Set aside.
      Beat together butter and sugar in a large bowl until pale and fluffy. Beat in eggs one at a time, beating until incorporated between each addition.

      Beat in vanilla and almond extract. Add flour mixture alternately with the milk in 3 batches, beginning and ending with the flour mixture and beating until just incorporated.
      Grease prepared Twinkie molds with nonstick spray or vegetable oil and divide the batter (about 3/4 inch deep in each) between the cups. Bake for 15 to 20 minutes, or until the cakes are just slightly golden and a pick inserted in the center of the cakes comes out clean.

      Remove from the oven and let cool completely. Use a toothpick or skewer to poke 3 holes in each cake to make room for the filling.

      Cream Filling

      2 teaspoons Hot Water (very hot, but not boiling)
      1/4 teaspoon Salt
      2 cups (7 Ounces) Marshmallow Cream
      1/2 cup Shortening
      1/3 cup Powdered Sugar
      1/2 teaspoon Vanilla Extract

      Combine the salt and the hot water in a small bowl and mix until the salt is dissolved. Let the mixture cool.
      Combine the marshmallow cream, shortening, powdered sugar and vanilla extract in a medium sized bowl and beat until fluffy. Add the salt water and beat to combine.
      Scoop into a pastry bag with a small tip or a plastic ziploc bag with a corner snipped off and pipe into holes in the cooled cakes.

      Flip them over so the browned bottoms of the cakes are on top, and the filling side is on the bottom. (For looks only, not a necessary step.)


      Note: These do not last like the store bought variety. Best if eaten within a day or two.

      Thanks; Virginia

    • #442185

      Oooh those sound so delicious! Virigina, you’re killing me… I’m eating complex carbs this week and suddenly I’m ready to dive off the wagon head first into this recipe. Thank you for sharing!


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