Skip to main content

Homemade Strawberry Cream Twinkies


When I made the Strawberry Champagne Cupcakes the other day I got a little over zealous with the frosting and ended up with an extra cup and a half left over.  So I asked myself, what do you do with a cup and half of leftover delicious frosting?  Besides sneak up in the middle of the night and eat it by the spoonful by the light of the fridge that is...not that I would ever do that...I swear... No what you do is make something else that goes with it of course!  Now I have no idea why, but the first thing that popped into my head was Twinkies.  I just felt that this delicious frosting would be great filling for a twinkie!  So I began my research...is there a homemade Twinkie recipe out there?  Turns out there are tons...and seeing as I was lucky enough to get an extra day off this week (Thanks so much President's Day!) I was feeling lazy and decided to use the easiest recipe I found.  It is also by the way the one I found people said tasted the most like Twinkies...just saying.

Many of the recipes I found included instructions for how to make little Twinkie molds so that they would have the rounded tops like Twinkies do.  I found this step to be tedious and unnecessary.  After making 2 molds I decided to say screw it and just bake them in a cake pan and them cut them into rectangles.  If you feel the need to do this, the instructions can be found here.  Mine turned out just fine...


Homemade Twinkies
makes 18

1 package yellow cake mix
4 egg whites, beaten until stiff
2/3 cup water

Preheat the oven to 325 F.

Spray a 9"x13" baking pan with non-stick spray and set aside until later.

In a medium bowl, beat the egg whites with a mixer on medium high speed until stiff peaks form; set aside.  In a separate bowl, beat together the cake mix and water for about two minutes on medium speed until well mixed.  Gently fold in egg whites until they are fully incorporated, then pour into cake pan.  Bake for 25-30 minutes or until a tooth pick inserted in the center comes out clean.  Let cool completely before cutting into 18 equal pieces.  

Strawberry Twinkie filling
1 cup leftover frosting, room temperature
1 cup whipping cream
1 Tbsp. sugar

In a medium to large bowl, whip the whipping cream on medium speed until soft peaks form.  Add the sugar and beat another minute or so.  Gently fold the whipped cream into the softened frosting and put into a piping bag to fill the Twinkies.

To fill the Twinkies, poke 3 holes down the length of the Twinkie with a tooth pick or straw like so:

(My daughter and little baked good stalker took this pic by the way!)

Then slowly fill each hole with filling, being careful not to poke the pastry bag out the other side or over fill it as it will crack the Twinkie.  Continue with each Twinkie until finished. 



Enjoy immediately or wrap individually in plastic wrap to eat later!




Comments

Popular posts from this blog

Fruit & Nut Granola

I love having granola for breakfast!  I remember always wanting to have some granola whenever we had it in the house as a kid, it seemed like the kind of food grown ups ate, sort of like Grape Nuts only way better! The biggest down fall to granola is the really yummy stuff is sort of expensive, especially if it has lots of fruit and nuts, just the way I like it!  That's fine though, they can keep their expensive granola because this stuff is so simple to make at home! It takes almost no time and the joys of making it yourself is you know exactly what is going into it and you can customize your ingredients depending on your tastes!  Like I said, I love mine with lots of fruit and toasted nuts so I tend to use quite a bit of them in my recipe.  Feel free to adjust this to your tastes and try out different ingredients like coconut and various seeds, nuts and fruits. In a medium bowl combine your oats and sunflower seeds. Roughly chop you...

Pumpkin Chocolate Chip Cupcakes

As  we all know, Halloween is this Sunday and as a result, many schools are having parties and my daughter's preschool was no exception.  I had tons of ideas of what I wanted to make, but in the end, me being me, I decided on cupcakes.  I went back and forth, from red velvet, to cream filled, until I finally decided to go with some of my all time favorites and make the pumpkin chocolate chip cupcakes from Love and Olive Oil .  I made these last year in October and brought them to my best friend's house and she fell in love with them, so much so that I made a cake version of them for her party. I had one problem though this time, the frosting listed with the recipe just never turned to frosting.  I have made it before and it is delicious and has turned out well both times, but this time I just couldn't get it to work.  I don't know if it was because I tried to double the recipe, if I over-heated the egg whites or if I didn't have the mixer speed ...

The cookie that has it all: Double Chocolate Pretzel Peanut Butter Cookies!

So I'm not sure how many of you know how I feel about peanut butter and chocolate but I might have tossed around words like "God's gift to food" or "the most yummiest thing of all time" in the past.  Long story short, if I could only eat one thing for the rest of my life you can be assured that peanut butter and chocolate would be main ingredients in my choice.  That is why I was so captivated by these cookies I saw posted over on Picky Palate 's page.  They have chocolate, peanut butter and pretzels...and they are topped with a tiny bit of sea salt, bringing that whole sweet/salty combo that is out of this world!  What more could you possible ask for in one small baked good?  Nothing I tell you!  Well, almost nothing in my opinion.  I am not really a fan of white chocolate so I substituted semi-sweet chips for the ones added in but either way these truly are the cookies that have it all!  For this recipe you are going to need some broken pre...