Friday, November 16, 2012

Copycat Recipes: Twinkies!


  • 16-Ounce Box golden pound cake mix (disregard mix instructions)
  • 4 egg whites
  • 2/3 cup water
  • 2 tsp Butter
  • 1/3 cup vegetable shortening
  • 1 cup powdered sugar
  • 1/4 cup granulated sugar
  • 1/3 cup evaporated milk
  • 1 tsp vanilla extract
  • 2 drop lemon extract


  • Instructions
  • Note: (You will need a spice bottle (about the size of a Twinkie), twelve 12 x 14-inch pieces of aluminum foil, a pastry bag and a toothpick)
  • Preheat oven to 325 degrees F.
  • Fold each piece of foil in half twice. Wrap the folded foil around the spice bottle to create a mold. Leave the top open for pouring the batter in. Make twelve of these molds and arrange on a cookie sheet. Grease the inside of each with nonstick spray.
  • Disregard the directions on the cake mix box. Instead, beat the egg whites until stiff. Combine with cake mix and water, and beat until thoroughly blended (about 2 minutes).
  • Pour batter into molds, filling each about 3/4 inch. Bake in preheated oven for about 30 minutes, or until the cake is golden brown and a toothpick comes out clean from the center.
  • For the filling, cream the butter and shortening. Slowly add the sugars while beating.
  • Add the evaporated milk, vanilla and lemon extracts.
  • Mix on medium speed until completely smooth and fluffy.
  • When the cakes are done and cooled, use a toothpick to make three small holes in the bottom of each one. Move the toothpick around the inside of each cake to make room for filling.
  • Using the pastry bag, inject each cake with filling through all three holes.


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