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Twinkies

The homemade version of these nostalgic treats is light and fluffy with plenty of rich flavor. This recipe requires a special baking pan, either a Norpro Cream Canoe Pan or a Wilton Delectovals Cake Pan to get the right shape. If you do not have one of these cake pans you may bake this recipe into cupcake pans instead.

Yield: 24 twinkies

Ingredients

For the Twinkies:

1 ¾ cups (145 g) Cup4Cup Multipurpose Flour
1 ½ cups (300g) granulated sugar
1 tablespoon (10 g) baking powder
1 teaspoon (3.5 g) kosher salt
½ cup (105 g) vegetable oil
3/4 cup (175 g) cold water
1 teaspoon (1.5 g) vanilla extract
7 large eggs, separated

For the Filling:

½ cup (110 g) unsalted butter, softened
2 cups (230 g) powdered sugar
1 teaspoon (5 g) vanilla extract
½ teaspoon (2 g) kosher salt
5-6 teaspoons heavy cream or milk

Instructions

  1. Preheat oven to 350°F. Grease a Cream Canoe Pan or Delectovals pan and set aside. If you do not have either of these pans, grease a 12-cup cupcake pan.
  2. In the bowl of a stand mixer, whip egg whites on high speed until stiff peaks form.
  3. Meanwhile, in a large bowl, whisk together the Cup4Cup Flour, sugar, baking powder, and salt until combined.
  4. In a separate bowl, lightly whisk together the oil, water, vanilla and the egg yolks. Slowly pour this mixture into the bowl of dry ingredients while whisking continuously. Mix until smooth.
  5. Fold the stiff egg whites into the batter in in three separate additions using a rubber spatula. Fold gently after each addition until no streaks remain.
  6. Scoop the batter into each well of the prepared pan until 2/3 full. There will be enough batter for 2 pans. Bake for 10-15 minutes, until the cakes spring back when lightly pressed and are light golden brown along the edges. Let cool in the pan for 5 minutes. The cakes will deflate slightly upon cooling, this is expected. Run a small spatula along the edge of each twinkie to loosen it from the pan. Remove all twinkies from the pan and cool completely. Repeat with remaining batter.
  7. While cakes cool, make the filling. Beat butter on medium-high speed until smooth, about 1 minute. Add powdered sugar to the bowl and mix on medium-low speed just until incorporated. Add the vanilla extract and 5 tablespoons of cream or milk. Mix on low speed just until incorporated. Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed, about 4-5 minutes. Add more cream or milk for desired consistency. Transfer the frosting to a piping bag fitted with a small round piping tip.
  8. Once cakes have cooled, use a skewer to make three evenly spaced holes in the bottom of the cakes, gently swirling the skewer around inside the cake to make a little room for the filling.
  9. Squeeze filling into each hole in the cake until you feel the cake expand just slightly.
  10. You may dust with powdered sugar to serve.