Whew! … Twinkies’ secret recipe revealed.

Before the reveal, a question …

Hostess was brought down by bakers in the the Bakery, Confectionery, Tobacco Workers and Grain Millers Union.

Where will Twinkie bakers find work when hostess closes?

Will restaurants rush to pick-up Twinkie bakers as as pastry chefs?

I’ll take the under on that bet.

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Bake ’em at home

When Hostess Brands announced that it was shutting down, loyalists lamented the loss of their beloved Twinkies.

Not to worry.

Below is a recipe for homemade Twinkies … the cake and the filling.

The secret sauce?

Crisco … lots of Crisco.

Bon Appetit!

image

Golden “Twinkie” Cake:

2 cup all-purpose flour
3 tsp. baking powder
¼ tsp. salt
½ cup unsalted butter, softened
1 cup sugar
2 large eggs
1 tsp. vanilla extract
1 cup whole milk

Preheat your oven to 350 degrees F. Spray molds/pan with non-stick spray.

Sift together flour, baking powder and salt into a bowl and set aside.

In a large bowl, beat together butter and sugar at medium-high speed until pale and fluffy. Next, beat in the eggs one at a time, beating for 1 minute in between each addition. Reduce the mixer speed and add flour mixture alternating with the milk, beginning and ending with the flour mixture. Add the vanilla and mix until the batter just comes together. Over mixing with make your cake chewy. Makes 12 cakes.

Spray your Twinkie canoes and bake at 350 for 15 minutes, or until the cakes are just a light golden color and a tester inserted in the center of the cakes comes out clean. Remove from the oven and let cool.

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Cream Filling

¼ cup shortening (Crisco brand)
¼ cup margarine
1 cup sifted powdered or 10x sugar
2 tsp. vanilla

Beat together the shortening and margarine until light and fluffy. Add the powdered sugar in a little at a time and beat on high until peaks form. Add vanilla and beat for one minute. Place in prepared icing tubes for piping into cakes.

To fill the cakes, insert the icing tip – preferably a large star tip – into three points along the flat-side of the cake, about 1/8 of an inch deep. Squeeze lightly until you see the filling begin to ooze out.

Source

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