Yes. I did.
I made Twinkies.
And yes, they are moist little sponge logs that taste rich with butter and vanilla. Yes, they have billowy puffs of sweet marshmallow cream piped into their bellies.
Oh, and for the record, yes, I ate them as a twin pack. Hostess told me to.
Mmhmm yes, after serving them on an empty, slippery butter wrapper. Presentation is everything.
And though I don’t need to tell you, yes, gluttony loves company. Make them.
If you’re a normal human being, unlike me, you’ll think about investing in a Twinkie pan. If you’re somewhat masochistic and like living on the edge, you’ll consider making your own Twinkie cake baking cups as I’ve done here. You’ll swear a bunch, tell your boyfriend that life is harder than you thought it ever could be, and then you’ll wish you’d made cupcakes instead. But if you remain cool, calm, and collected, you will have sweet cream filled crumb cakes on your kitchen counter in about 45 minutes. A very good thing.
Start by folding a small sheet of aluminum foil (preferably heavy duty) in half so that it is roughly triple the size of an ordinary spice bottle. Mold the foil and press it firmly to seal around the bottle, leaving one side completely open for filling.
Now, carefully remove the spice bottle from the foil sling and press the foil all around with two fingers to seal the edges and create a smooth surface.
Spray the insides of the foil well with nonstick cooking spray. Set them aside while you make your cake favorite yellow cake batter.
Fill the oiled foil pans half full with cake batter. Bake for 18-20 minutes at 350 degrees, or until a toothpick inserted in the center of one comes out clean.
Let the cakes cool completely in their foil wrappers on a wire cooling rack.
Using a clean nail or a toothpick, make three holes in the bottom of the Twinkie. Start by inserting the nail halfway into the cake and winding it around to open up the center. Be careful not to rip the cake, you just want to create a little space inside to pipe the marshmallow cream filling.
Fit a pastry bag with a Wilton #12 tip (any small tip size you have will work) or snip the very corner off of gallon sized plastic bag and fill it with fluffy marshmallow frosting. Insert the tip into each of the three holes you created in the bottom of the cake, squeezing a few teaspoons of frosting in each. Be gentle so that you do not push so much frosting in the cake that they burst open. The cake is fragile.
Twinkie Marshmallow Cream Filling
makes about 3 cups
2 teaspoons very hot water
1/4 teaspoon salt
2 cups marshmallow cream (one 7-ounce jar)
1/2 cup butter
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
Mix the water and salt in a bowl and allow to cool. In a separate large bowl, beat the marshmallow cream, butter, powdered sugar, and vanilla until well combined and light. Beat in the salt water until the mixture is fluffy.
Fill a pastry bag fitted with a Wilton #12 tip with the cream and pipe a few teaspoons into each of the three holes created on the underside of each cooled Twinkie cake.