Ingredients
- Salted Caramel Twinkies:
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 tsp. baking soda
- 3/4 tsp. baking powder
- 3/4 tsp. salt
- 2 large eggs, room temperature
- 3/4 cup warm water
- 3/4 cup buttermilk
- 3 Tbsp. vegetable oil
- 1 tsp. vanilla extract
- Salted Caramel Buttercream:
Preparation
Step 1
Salted Caramel Twinkies:
Preheat oven to 350°F.
Generally butter the pan; set aside.
Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes.
Scrape down the sides and bottom of bowl to assure batter is well mixed.
Divide batter evenly among pan, filling each just a little more than ½ full.
Bake until tops spring back when touched, about 15 minutes, rotating pan once if needed.
Transfer to a wire rack; let cool completely.
Salted Caramel Buttercream:
In a medium bowl, using a handheld electric mixer, beat the softened butter at medium speed until smooth.
Add the confectioners’ sugar, vanilla extract and salt and beat the mixture at low speed just until combined.
Increase the mixer speed to medium and beat until smooth.
Add milk or heavy cream and beat until light and fluffy, about 2 minutes.
Stir in the caramel and mix until combined.
To fill:
Using a pastry bag with a wide round tip, pipe the filling into the cooled cakes.
Holding the cake in one hand, and the bag in the other, press the tip into the cake about halfway and gently squeeze in the filling.
Once you feel the cake begin to expand begin to ease pressure and stop to prevent filling overflow.