Copycat Twinkies Filling
COPYCAT TWINKIES FILLING
posted in response to a request.
Time: 5 minutes
Steps:
- cream the butter and shortening together
- then slowly add the sugars while continuing to beat
- add the evaporated milk , vanilla and lemon extracts
- mix on medium speed until completely smooth and fluffy
Number Of Ingredients: 7
Ingredients:
- butter
- vegetable shortening
- icing sugar
- white sugar
- evaporated milk
- vanilla extract
- lemon extract
HOSTESS TWINKIE FILLING (COPYCAT)
This is filling for the Twinkie Sponge Cake that is posted here. It comes from a recipe compilation by Gloria Pitzer. It's one of many that I will submit. I hope everyone enjoys them..
Recipe From food.com
Provided by Max Thames
Time 45m
Yield 24 Cakes, 24 serving(s)
Steps:
- Beat the mixture without stopping for 30 minutes. Sufficient to fill 24 cakes.
Number Of Ingredients: 5
Ingredients:
- 1/4 lb butter
- 1/2 cup Crisco
- 1 cup granulated sugar
- 1 (5 1/3 ounce) can evaporated milk
- 2 teaspoons vanilla
COPYCAT HOSTESS TWINKIES
Make and share this Copycat Hostess Twinkies recipe from Food.com.
Recipe From food.com
Provided by senseicheryl
Time 55m
Yield 1 10 x 14 inch pan
Steps:
- Preheat the oven to 350 degrees F.
- To make the Cakes - In a large bowl, mix the first 4 ingredients. Make a well and add the next 4 ingredients. Beat until smooth with a spoon and set aside. Beat the egg whites with the cream of tartar until stiff peaks form. Pour over egg yolk batter and fold in until well beaten. Pour in an ungreased 10x14 pan. Bake 45-50 minutes. Cool in pan. Invert in pan with cups under each corner. Cool completely and run a knife around the edge. Remove and cut in half.
- To make the Filling - Combine the first 3 ingredients and beat on high for 5 minutes, gradually adding the milk and vanilla. Beat 5 more minutes on high. Spread between 2 layers. Cut to size (3x1 inch) and wrap separately.
Number Of Ingredients: 15
Ingredients:
- 2 cups flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 3/4 cup cold water
- 2 teaspoons vanilla
- 7 egg yolks
- 7 egg whites
- 1/2 teaspoon cream of tartar
- 6 tablespoons flour (rounded)
- 1 1/2 cups Butter Flavor Crisco
- 1 1/2 cups sugar
- 1 cup cold milk (scant)
- 2 teaspoons vanilla
HOMEMADE TWINKIES
Dispirited by the possible demise in 2012 of Hostess, the company that makes Twinkies, Ho Hos, and Hostess cupcakes, Jennifer Steinhauer began to wonder if she could make Hostess snack cakes, as well as other much-loved junk food from the past, in her own kitchen. She started with this classic, the Twinkie, by buying a canoe pan, which conveniently came with a cream injector. This recipe is a traditional sponge cake-style recipe, with whipped egg whites and sugar forming the base, then filled by cream injector with seven-minute frosting. Neighbors were delighted when she shared the results, but it was short lived. By the next day, the cake had absorbed the cream -- so make sure to eat them fast.
Recipe From cooking.nytimes.com
Provided by Jennifer Steinhauer
Time 1h40m
Yield 12 homemade Twinkies.
Steps:
- For the cakes: Heat the oven to 350 degrees and adjust the oven rack to the lower-middle position.
- To make single-use Twinkie molds, cut 12 pieces of aluminum foil 12 inches wide by 14 inches long. Fold each piece of foil in half lengthwise, then fold it in half again to create a rectangle that's about 6 inches long and 7 inches wide. Repeat to make a dozen rectangles.
- Place one sheet of folded foil on a work surface with a standard-size spice jar on its side in the center of the foil. Bring the long sides of the foil up around the jar, folding the sides and ends as necessary to make a tight trough-shape from which the jar can be removed. Repeat to make 12 foil molds. Spray generously with nonstick spray or coat with vegetable oil. Place the molds on a baking sheet.
- In a mixing bowl, whisk together the cake flour, all-purpose flour, baking powder and salt. In a small saucepan over low heat, heat the milk and butter until the butter melts. Remove from the heat and add the vanilla. Cover to keep warm.
- Using a standing mixer, beat the egg whites on high speed until foamy. Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat until the whites reach soft peaks.
- Transfer the beaten egg whites to a large bowl and add the egg yolks to the standing mixer bowl (there's no need to clean the bowl). Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until the mixture is very thick and a pale lemon color, about 5 minutes. Add the beaten egg whites to the yolks, but do not mix.
- Sprinkle the flour mixture over the egg whites and then mix everything on low speed for just 10 seconds. Remove the bowl from the mixer, make a well in one side of the batter, and pour the melted butter mixture into the bowl. Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed, about 8 strokes.
- Immediately scrape the batter into the prepared molds, filling each with about .75 inch of batter. Bake until the cake tops are light brown and feel firm and spring back when touched, 13 to 15 minutes. Transfer the pan containing the molds to a wire rack and allow the cakes to cool in the molds.
- For the filling: Using a mixer, beat together the butter, confectioners' sugar and Marshmallow Fluff. Add the cream and beat just until smooth.
- Just before filling the cakes, remove them from the foil. Using the end of a chopstick, poke three holes in the bottom of each cake. Wiggle the tip of the chopstick to make room for the filling. Transfer the frosting to a pastry bag fitted with a 1/4-inch round tip. Pipe frosting into the holes in each cake, taking care not to overfill, until it gently expands. Unlike real Twinkies, these won't last indefinitely. They're best served still slightly warm.
Number Of Ingredients: 15
Ingredients:
- Nonstick cooking spray or vegetable oil
- 60 grams (1/2 cup) cake flour
- 30 grams (1/4 cup) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons milk
- 4 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 5 large eggs at room temperature, separated
- 12 tablespoons sugar
- 1/4 teaspoon cream of tartar
- 6 tablespoons unsalted butter, at room temperature
- 165 grams (1 1/2 cups) confectioners' sugar
- 3/4 cup Marshmallow Fluff
- 2 tablespoons heavy cream
15-minutes-or-less time-to-make course main-ingredient cuisine preparation occasion north-american low-protein desserts eggs-dairy easy no-cook beginner-cook kid-friendly kosher vegetarian cakes dietary copycat low-sodium cake-fillings-and-frostings inexpensive low-in-something novelty 3-steps-or-less technique
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