Twinkies
{(rater>id=100|name=Twinkies|type=rate|headline=off)}
Preheat: 325° | Yield: 10 twinkies | |
Prep: 0:00 | Wait: 0:00 | Cook: 0:00 |
Ingredients
Cake
- Non-stick spray
- 4 egg whites
- One 16-ounce box golden pound cake mix
- 2/3 cup water
Filling
- 2 teaspoons very hot water
- 1/4 teaspoon salt
- 2 cups marshmallow creme (one 7-ounce jar)
- 1/2 cup shortening
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla
Directions
- You will need a spice bottle, approximately the size of a Twinkie, ten 12 x 14 -inch pieces of aluminum foil, a cake decorator or pastry bag, and a chopstick.
- Preheat oven to 325 degrees.
- Fold each piece of aluminum foil in half twice. Wrap the folded foil around the spice bottle to create a mold. Leave the top of the mold open for pouring in the batter. Make 10 of these molds and arrange them on a cookie sheet or in a shallow pan. Grease the inside of each mold with a light coating of non-stick spray.
- Disregard the directions on the box of cake mix. Instead, beat the egg whites until stiff. In a separate bowl combine cake mix with water and beat until thoroughly blended (about 2 minutes). Fold egg whites into the cake batter and slowly combine until completely mixed.
- Pour the batter into the molds, filling each one about 3/4 of an inch. Bake in the preheated oven for 30 minutes, or until the cake is golden brown and a toothpick stuck in the center comes out clean.
- For the filling, combine salt with the hot water in a small bowl and stir until salt is dissolved. Let this mixture cool.
- Combine the marshmallow creme, shortening, powdered sugar and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.
- Add the salt solution to the filling mixture and combine.
- When the cakes are done and cooled, use a skewer or chopstick to make three holes in the bottom of each one. Move the stick around inside of each cake to create space for the filling.
- Using a cake decorator or pastry bag, inject each cake with filling through all three holes.
Notes
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