Homemade Twinkies!

by Chris on May 1, 2009

di fattura casalinga/homemade

First, it looks as if I will not be able to get the CCC3 round up posted until Sunday or Monday. Thanks for your patience! Be sure to keep checking back!

It has been forever since I have participated in WTSIM. In fact, it’s been over a year! That’s horribly unacceptable! I had to get on the ball, so this month seemed like a good one with which to start again. Retro? How fun! Thanks to WTSIM co-founders and co-hosts Jeanne, Johanna and Andrew for another edition. So….Waiter, There’s Something in My… retro classic Twinkie.

Homemade Twinkie
1 cup cake flour
¾ cup sugar
1 tsp baking powder
3 eggs
¼ cup milk

Whisk together the dry ingredients. Add eggs and continue to whisk to combine (or use a hand or stand mixer). Add half the milk. If the batter is too thick, gradually add the rest of the milk until the batter is thick, but easily pourable. Divide batter into nine mini loaf pans.Bake in a preheated 350°F oven for 15-20 minutes, or until a toothpick comes out clean. Cool for about 10 minutes and invert onto wire cooling racks. Cool completely.

To add filling (recipe follows), fill half a pastry bag & tip with the filling. Poke each loaf three times, squeezing out icing while pulling up and out. Stop pressure prior to pulling the tip out completely. If the cream overflows a little, use a butter knife/spatula to carefully scrape off.

For filling (a slightly doctored Epicurious recipe)
½ cup unsalted butter, softened
1 cup confectioners sugar
2 cups marshmallow cream such as Marshmallow Fluff
1 teaspoon vanilla
2-3 Tbsp. milk

Beat together all the ingredients in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

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