Copycat Twinkies
MagicalButter
Ingredients
Twinkie Cake
- 1 Cup Cake Flour
- ½ Cup + 2 tablespoons Granulated Sugar
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 3 Large Eggs (room temp)
- ¼ Cup Whole Milk
- ⅓ Cup Magical Vegetable Oil
- ½ teaspoon Vanilla Extract
- MagicalButter Machine
Filling
- 2 Egg whites (room temp)
- ⅔ Cup Granulated Sugar
- 2½ tablespoons Water
Directions
- Heat oven to 350 and spray baking spray on your pan. Set to the side.
- In a large bowl combine the cake flour, sugar, baking powder, and salt.
- In a medium sized bowl whisk together eggs, milk, oil, and vanilla.
- Pour the wet ingredients over the dry ingredients into the large bowl.
- Whisk until smooth.
- Divide batter into Twinkie pans only filling ⅔ of the way full.
- Bake for 20 minutes.
- Let them cool in the pan and then remove them.
- While the Twinkies cool, make your filling.
- With a mixer, beat the egg whites to stiff peaks.
- In a small pot combine the water and sugar. Stir constantly until all of the sugar has melted.
- Cook the sugar mixture until it reaches 250F.
- Pour the hot syrup over the egg whites with the mixer going on low.
- Whip the mixture on high until it cools. Roughly about 10 minutes.
- Once it has cooled completely, poke 3 holes into the bottom of each Twinkie and add your filling using a piping bag. Enjoy!
- These will last up to 5 days at room temperature or 1 full week in the fridge.
- You can substitute the meringue filling for store bought marshmallow fluff.
