Twinkies made with love by Janet

A while back I decided I wanted a Twinkie pan.

They don’t exist in the UK as far as I am aware.

They aren't that abundant in the US either from what I understand.

Anyhow I decided that it was something I had to have and I had to have it right away. So, my sister Janet sent me one and bought one for herself!

I have yet to use mine.

I've had it for like 6 months or so? I've also had this recipe she used and her pictures for about that same amount of time.


If you've been following my blog for a while, you may remember I would post what my sister Janet had baked recently. I called it “Weekend Baking with Janet” but I haven’t posted anything for her in a long time.

So, I gave her button an update and thought I better get some of her back-dated stuff posted! If you want to know a little more about my sister, check out the about me page or some of her old posts by clicking on the button on the side!

Here is how she made her Twinkies, it is an American recipe and uses cups. I also added a way to make them without the tin at the bottom. However neither of us have tried and tested the method. 

Twinkies cake

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

Preheat your oven to 350F and spray your molds with nonstick spray.
Sift the flour, baking powder and salt into a bowl and set aside. Combine the butter and sugar and beat at a medium-high speed until pale and fluffy. Beat in the eggs one at a time, make sure each is completely combined before adding the next.
Reduce the speed and add flour mixture alternating with the milk, beginning and ending with the flour mixture. Add the vanilla extract and mix until just combined. Over mixing will make the cakes chewy.
Fill the molds with batter and bake for 15 minutes, or until the cakes are a light golden color and a tester inserted in the center of the cakes comes out clean. Remove from the oven and let cool.

cream filling

2 tsp hot water
½  tsp salt
2 cups marshmallow fluff
½  cup shortening
1/3 cup powdered sugar
¼  tsp vanilla

For the filling, mix the hot water and salt in a small bowl and stir until salt is dissolved. Let cool. Combine the marshmallow cream, shortening, powdered sugar and vanilla in a medium bowl and mix with an electric mixer on high speed until fluffy.

notes: If you don’t have a Twinkie or canoe pan, try folding a square sheet of aluminum foil in half lengthwise and then in half again to form a smaller square. Wrap the foil square around a 4-inch round spice container to form a canoe shape with the top left open. Remove the spice container and place the molds into a deep baking dish. The recipe was taken from this website. Twinkies were made by Janet, but I wrote the post! How I convert butter from cups to grams and so on…

1 comment:

  1. Love Twinkies Lisa - they should be bigger in the UK - thanks for sharing :)


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