newbiebaker

By daiseyduck

Ingredients

• Twinkie Filling
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 4 tablespoons salted butter, cold
• 4 tablespoons shortening, cold
• 1/2 cup granulated sugar1/2 cups granulated sugar 1 tablespoon baking powder 1 teaspoon salt 1/2 cup vegetable oil 3/4 cup cold water 7 egg yolks 1 teaspoon vanilla extract 7 egg whites

Details

Servings 1
Adapted from howtobaker.com

Preparation

Step 1

Light, fluffy and spongy…these Twinkie cupcakes taste like everything a preservative and chemical-free Twinkie yearns to be. If you have a canoe pan, you can make authentic Twinkies at home. However, if you (like me) don’t have a fancy canoe pan you can also use cupcake pans and make Twinkie cupcakes.

Directions for Twinkie Cupcakes:

Preheat oven to 350° F. Spray two cupcake pans with nonstick cooking spray. Place egg whites in a medium bowl and beat with an electric mixer until very stiff.

Place all cupcake ingredients except for the egg whites in a large mixing bowl (or bowl of a stand mixer). Beat with an electric mixer on medium speed until smooth. Working in thirds, gently fold the egg whites into the cake batter. Be careful to not deflate the batter as you fold.

Using a small pitcher, fill each section of the prepared pans 3/4 full. The cakes will puff up quite a bit during baking but will shrink while cooling. Bake cupcakes in the preheated oven for 15-18 minutes, or until golden brown.

In a small saucepan, cook flour and milk over medium heat until they form a paste. Stir constantly and don’t let the mixture turn brown. Remove from heat and allow flour mixture to cool for 1 minute. Add vanilla extract and stir until smooth. Gently press a piece of plastic wrap over the surface of the frosting paste to prevent it from forming a skin.

In a large mixing bowl (or bowl of a stand mixer), beat butter, shortening and sugar until fluffy. Scrape sides of the bowl with a rubber spatula and add the cooled flour mixture. Continue to mix on medium-high for 5 minutes, or until smooth and creamy.

Place the prepared frosting into a small zip-top storage bag or pastry bag fitted with a round pastry tip. Gently insert the tip into the underside of each cupcake, about halfway through the cake. Gently squeeze a small amount of filling into the cupcake. You should feel the cake expand under your fingers. Don’t overfill the cake or the frosting will burst through the top. Store cupcakes tightly covered at room temperature for up to 4 days.

Holy crab apples. Awesome. Do you think using all butter, rather than shortening and butter, would make much of a difference in the filling (other than maybe the texture)?

You could definitely use all butter instead of a shortening butter blend. The real difference would be texture but the consistency of the filling would also be affected. I added the shortening to give the cupcakes a little shelf stability. Similar to making a true buttercream frosting, if you use all butter you would want to refrigerate the cupcakes if they are not going to be eaten within a day or two.

Wow! Talk about batter gone wild. I’ve only ever had this recipe make 26 cupcakes at most. I definitely suggest doubling the filling because it really only makes enough for about 24 regular size cupcakes.

oh my word! twinkies in cupcake form? please send some over right now! i’m not sure if i want to use up 7 eggs on these to make myself… =P

Your email address will not be published. Required fields are marked