HOMEMADE TWINKIES RECIPE - NYT COOKING
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.
Provided by Jennifer Steinhauer
Total Time 1 hours 40 minutes
Yield 12 homemade Twinkies.
Number Of Ingredients 15
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.
Nutrition Facts : @context http//schema.org, Calories 273, UnsaturatedFatContent 5 grams, CarbohydrateContent 35 grams, FatContent 13 grams, FiberContent 0 grams, ProteinContent 4 grams, SaturatedFatContent 7 grams, SodiumContent 115 milligrams, SugarContent 28 grams, TransFatContent 0 grams
TEXAS TWINKIES | ALLRECIPES
Brisket- and cream cheese-stuffed, bacon-wrapped jalapenos with a BBQ glaze. This recipe requires pre-cooked brisket. It is a great recipe to use up any leftover brisket.
Provided by burtvilla
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 12 twinkies
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Slice the jalapenos in the shape of a "T": cut a straight vertical line from top to bottom with a cross-cut directly under the stem, making sure to cut only halfway through the jalapenos. Use a spoon to remove and discard all seeds and membranes. Place jalapenos on a baking sheet.
- Bake in the preheated oven for 10 minutes.
- Remove from the oven and place jalapenos in a bowl of ice water to extract the rest of the seeds' oil. If you do not do this step, they will be extremely spicy. Raise the oven temperature to 350 degrees F (175 degrees C).
- Remove jalapenos from the water and blot dry with a paper towel. Spread 1 tablespoon of cream cheese inside of each jalapeno. Place approximately 2 ounces of brisket inside each, then wrap with a slice of bacon. Sprinkle a pinch of kosher salt and a pinch of ground pepper over the top of each bacon-wrapped jalapeno, then transfer to the baking sheet.
- Bake in the preheated oven for 30 minutes. Remove from the oven and brush tops with BBQ sauce. Continue to bake for 5 minutes more.
Nutrition Facts : Calories 205.3 calories, CarbohydrateContent 6.5 g, CholesterolContent 52.8 mg, FatContent 11.7 g, FiberContent 0.5 g, ProteinContent 17.6 g, SaturatedFatContent 5.5 g, SodiumContent 592.5 mg, SugarContent 4.1 g
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TWINKIES RECIPE - HOW TO MAKE HOMEMADE TWINKIES
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Reviews 1
Total Time 2 hours
Category vegetarian, Barbeque, birthday, feed a crowd, Fourth of July, baking, dessert
Cuisine American
- Cakes: Preheat oven to 350 degrees F. Spritz pan(s) or pan wells with baking spray. Separate egg whites and yolks into separate large bowls. Pour sugar, baking powder, and salt into bowl of a food processor and process for 15 to 20 seconds, until finely ground. Transfer to a medium bowl. Using an electric hand mixer or a stand mixer fitted with paddle attachment, beat egg yolks on medium speed for about 20 to 30 seconds, until they start to froth, thicken, and lighten in color. Slowly add ground sugar mixture and vanilla, and continue to beat until eggs are very thick and pale—almost off-white and creamy in color. Reduce mixer speed to low and stir in flour. Set aside. Using an electric hand mixer on high speed or a stand mixer fitted with whisk attachment on medium-high, whip egg whites into soft peaks. Stir about a quarter of whipped egg whites into batter to loosen it up, then gently fold in remaining whites in 2 or 3 batches, working slowly to incorporate them without destroying their fluffiness. Pour batter into prepared pan; if using a canoe pan or muffin tin, fill each well two-thirds full. Save any remaining batter for a second batch. Bake until cakes are puffy and golden brown and a tester inserted into center comes out clean. Timing may vary, so watch carefully, but will be 8 to 10 minutes for canoe shapes, 13 to 15 minutes for cupcakes or mini loaf pans, and 18 to 20 minutes for 8-inch square metal baking pans or hot dog pans. Cool cakes in pan for 10 minutes on a wire rack; they will shrink and pull away from pan sides. Line wire rack with waxed paper and spritz paper lightly with baking spray. Invert pan to turn cakes out onto rack. Cool completely before cutting into Twinkie shapes (if using a loaf or hot dog pan) and filling. Filling: Stir sugar, corn syrup, and water together in a small, high-sided saucepan over medium low heat just until sugar is fully dissolved and liquid no longer feels granular. Clip a candy thermometer to side of pan and bring liquid to a boil without stirring. Continue to heat until sugar syrup reaches 235 degrees F to 240 degrees F (soft-ball stage). Meanwhile, using stand mixer fitted with whisk attachment, whip egg whites on medium speed just until soft peaks form. Just before sugar syrup reaches soft-ball stage, restart mixer on low speed. When syrup is at temperature, carefully drizzle it into egg whites. Increase mixer speed to medium-high and whip for 5 to 7 minutes, until filling is thick, shiny, and white, forming stiff peaks. Add vanilla and stir for another 15 seconds to incorporate Assembly: Fill a pastry or gallon-size zip-top bag with filling. Use a sharp paring knife to cut small holes in cake bottoms (a single hole for cupcakes, 3 or 4 for canoes or cut loaf pieces). Insert pastry tip into each hole and squeeze gently to fill. Cakes will swell slightly as the holes fill up. Store filled cakes in refrigerator in an airtight container for up to a week; as with most sponge cakes, they really do taste better after resting overnight than if eaten fresh.
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Total Time 1 hours 10 minutes
Calories 355.3 per serving
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TWINKIES RECIPE - HOW TO MAKE HOMEMADE TWINKIES
From delish.com
Reviews 1
Total Time 2 hours
Category vegetarian, Barbeque, birthday, feed a crowd, Fourth of July, baking, dessert
Cuisine American
- Cakes: Preheat oven to 350 degrees F. Spritz pan(s) or pan wells with baking spray. Separate egg whites and yolks into separate large bowls. Pour sugar, baking powder, and salt into bowl of a food processor and process for 15 to 20 seconds, until finely ground. Transfer to a medium bowl. Using an electric hand mixer or a stand mixer fitted with paddle attachment, beat egg yolks on medium speed for about 20 to 30 seconds, until they start to froth, thicken, and lighten in color. Slowly add ground sugar mixture and vanilla, and continue to beat until eggs are very thick and pale—almost off-white and creamy in color. Reduce mixer speed to low and stir in flour. Set aside. Using an electric hand mixer on high speed or a stand mixer fitted with whisk attachment on medium-high, whip egg whites into soft peaks. Stir about a quarter of whipped egg whites into batter to loosen it up, then gently fold in remaining whites in 2 or 3 batches, working slowly to incorporate them without destroying their fluffiness. Pour batter into prepared pan; if using a canoe pan or muffin tin, fill each well two-thirds full. Save any remaining batter for a second batch. Bake until cakes are puffy and golden brown and a tester inserted into center comes out clean. Timing may vary, so watch carefully, but will be 8 to 10 minutes for canoe shapes, 13 to 15 minutes for cupcakes or mini loaf pans, and 18 to 20 minutes for 8-inch square metal baking pans or hot dog pans. Cool cakes in pan for 10 minutes on a wire rack; they will shrink and pull away from pan sides. Line wire rack with waxed paper and spritz paper lightly with baking spray. Invert pan to turn cakes out onto rack. Cool completely before cutting into Twinkie shapes (if using a loaf or hot dog pan) and filling. Filling: Stir sugar, corn syrup, and water together in a small, high-sided saucepan over medium low heat just until sugar is fully dissolved and liquid no longer feels granular. Clip a candy thermometer to side of pan and bring liquid to a boil without stirring. Continue to heat until sugar syrup reaches 235 degrees F to 240 degrees F (soft-ball stage). Meanwhile, using stand mixer fitted with whisk attachment, whip egg whites on medium speed just until soft peaks form. Just before sugar syrup reaches soft-ball stage, restart mixer on low speed. When syrup is at temperature, carefully drizzle it into egg whites. Increase mixer speed to medium-high and whip for 5 to 7 minutes, until filling is thick, shiny, and white, forming stiff peaks. Add vanilla and stir for another 15 seconds to incorporate Assembly: Fill a pastry or gallon-size zip-top bag with filling. Use a sharp paring knife to cut small holes in cake bottoms (a single hole for cupcakes, 3 or 4 for canoes or cut loaf pieces). Insert pastry tip into each hole and squeeze gently to fill. Cakes will swell slightly as the holes fill up. Store filled cakes in refrigerator in an airtight container for up to a week; as with most sponge cakes, they really do taste better after resting overnight than if eaten fresh.
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