How to Make Twinkies! Hilah Cooking

By Hilah Cooking · 120 min

Ingredients

Instructions

1. Grease the pans well (cupcake pans need no liners). Heat the oven to 375°F.
2. Beat the egg yolks on medium speed for 30 to 60 seconds until loosened.
3. Gradually add the sugar, then beat on medium-high for 3 minutes until light, creamy and nearly doubled in volume.
4. On low speed, slowly pour in the boiling water, then the vanilla and lemon juice, and mix until well combined.
5. Whisk the flour, baking powder and salt together, then add gradually to the yolk mixture on low speed until smooth and creamy. Set aside.
6. In a very clean bowl, whisk the reserved 3 egg whites with the cream of tartar on high for 30 to 90 seconds until soft peaks form; the whites should be foamy, somewhat stiff, and still moist and soft-looking.
7. Fold one quarter of the whites into the batter, then gently fold in the rest.
8. Divide the batter among 12 molds and bake for 13 to 15 minutes, until the edges pull away from the sides and the tops are set. Cool on racks in the molds.
9. While the cakes cool, beat the butter, vanilla and cream together, then slowly add the powdered sugar on low speed until combined. Beat on medium for 30 to 60 seconds until smooth. Transfer to a zip-top bag or piping bag and keep at room temperature.
10. Once the cakes are cool, remove them from the molds. Using a chopstick, poke 3 holes lengthwise down the center of each cake, without going all the way through.
11. Snip a 1/4-inch tip off the corner of the icing bag and slowly squeeze a little filling into each hole.
12. Serve the same day or the next day.

Summarized from Hilah Cooking's video. Watch it for the details.

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