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Copycat Twinkies at www.chefkimihou.com

Copycat Twinkies

Prep: 5 min
Bake: 25 mins
Total: 1.5 hr
Yield: 24
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Equipment

  • Twinkie Pan
  • Piping Bag
  • Mixing Bowl
  • Measuring cups and spoons
  • Parchment lined baking sheet

Ingredients
  

  • For the cake:
  • 1 box Angel food cake mix
  • 1 1/3 cup water
  • 1 tsp vanilla Extract
  • For the filling:
  • 7 oz marshmallow fluff
  • 1/4 cup shortening
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp water

Instructions
 

  • Preheat the oven to 325
  • Mix cake mix and water on medium high until well combined and fluffy.
  • Pour into a greased twinkie baking dish, making sure not to go over half full. (Using a Piping bag makes this super easy)
  • Bake for 20-25 mins or until golden brown.
  • Remove from oven and immediately turn out onto a parchment lined baking sheet.
  • Repeat the process for the next 2 batches.
  • While the twinkies are cooling, make the frosting.
  • Mix marshmallow fluff, shortening and vanilla until smooth.
  • Gradually add in the powdered sugar and lastly add in the 2 tbsp water.
  • Add filling to a piping bag fitted with tip 230 (made for adding fillings to cupcakes)
  • Flip all of the twinkies over.
  • Make three holes in the bottom, squeeze in a little filling.
  • If you hold the twinkies in your hand you can actually feel the cake filling up. If you over fill them it will leak out. Use an offset spatula or a butter knife to wipe off any excess.

Notes

If you can't find Angel food cake mix use Pound cake cake mix and the whites of 3 large eggs.
Beat egg whites to a soft peak and fold into Pound cake batter (pound cake mix, 1 tsp vanilla + 2/3 cup water)
The pans only allot for you to bake 8 at a time so that makes the process a little long. If the cake batter starts to turn runny, beat it on medium high until fluffy again.
Tried this recipe?Let us know how it was!