Ingredients
For the Twinkie cakes
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened Make sure it's at room temperature.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
For the filling
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
Method
Preparation
- Preheat the oven to 350°F (175°C). Grease a Twinkie pan if you have one, or use a regular muffin pan.
- In a bowl, mix the flour, baking powder, baking soda, and salt together.
- In another bowl, beat the butter and sugar until fluffy. Add the eggs and mix well, followed by the vanilla extract.
- Alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour.
- Fill each cavity of the Twinkie pan about 2/3 full.
Baking
- Bake for 15-20 minutes until golden brown and a toothpick comes out clean.
- While they cool, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Once the cakes are cool, carefully remove them from the pan and use a piping bag to fill each cake with the whipped cream.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 25gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 125mgSugar: 10g
Notes
Dust with powdered sugar before serving for extra sweetness. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Can freeze for about a month.
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