Copycat Twinkies with Marshmallow Filling - so yummy and easy to make

#chattingwithchops #copycattwinkies #yellowcake

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My name is Karen and I make fun and entertaining videos that might teach you something. I love to make vegan recipes, baking for two and low calorie bakes.

I also have a travel channel called Karen Norwood Travel. Go check it out if you want to see some simple, low budget, camping and other travel adventures. We do some cooking there too.

CopyCat Twinkies with Marshmallow Filling - original recipe from https://leitesculinaria.com/71100/rec...
( I made a few tweaks here and there )

Cake batter
Nonstick cooking spray or vegetable oil
1/2 cup cake flour
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons whole milk
4 tablespoons unsalted butter
1/2 teaspoon vanilla bean paste
5 large eggs, at room temperature
3/4 cup granulated sugar split 6 tbsp and 6 tbsp
1/4 teaspoon cream of tartar
Filling
1 cup marshmallow spread
1 cup butter softened
½ cup powdered sugar
1 tsp vanilla bean paste
1 tbsp hot water
¼ tsp salt
1 tbsp milk


Preheat the oven to 350°F (175°C) and adjust the oven rack to the lower-middle position.
To make your shiny, single-use Twinkie molds, start with a piece of aluminum foil, preferably heavy-duty, that’s approximately 14 inches long. It should be just a little longer than it is wide. Fold the foil in half lengthwise, then fold it in half again to create a rectangle that’s about 6 inches long and 7 inches wide. Repeat to make a dozen rectangles.

My husband and I made several molds by shaping aluminum foil around spice jars. Spray molds with an obscenely generous amount of nonstick spray. Place the Twinkie molds on a baking sheet or in a roasting pan.
Whisk the flours, baking powder, and salt together in a bowl.
In a small saucepan over low heat, heat the milk and butter until the butter melts. Remove from the heat add the vanilla. Cover to keep warm.
Separate the eggs, placing the whites in the bowl of a standing mixer fitted with the whisk attachment (or, if using a hand mixer or whisk, a large mixing bowl) and reserving the yolks in another bowl. Beat the whites on high speed until foamy. Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat until the whites reach soft, moist peaks.
Dump the beaten egg whites into a large bowl and add the egg yolks to the standing mixer bowl—there’s no need to clean the bowl (or, if using a hand mixer or whisk, simply place the egg yolks in a separate large bowl). Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until the mixture is very thick and a pale lemon color, about 5 minutes. Add the beaten egg whites to the yolks, but do not mix.
Sprinkle the flour mixture over the egg whites and then mix everything on low speed for just 10 seconds (or, if using a hand mixer or whisk, until blended but not thoroughly combined). Remove the bowl from the mixer, make a well in one side of the batter, and pour the melted butter mixture into the bowl. Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed, about 8 strokes.
Immediately scrape the batter into the prepared molds, filling each with about 3/4 inch batter. Bake until the cake tops are light brown and feel firm and spring back when touched, 13 to 15 minutes. Transfer the pan containing the molds to a wire rack and allow the cakes to cool in the molds.
Just before filling, remove each cake from the foil. Using the end of a chopstick, poke three holes in the bottom of each cake, just like in the bottom of real Twinkies. Wiggle the tip of the chopstick around quite a lot to make room for the filling.
To make the frosting - whip butter until light. Add marshmallow and powdered sugar on low. Then mix in salt, vanilla, hot water and milk. Whip until smooth and glossy
Scoop frosting into a pastry bag fit with a small tip about 1/4 inch across. Pipe the frosting into the holes you created in the bottom of the cakes. As you fill each cake, hold it in your palm and gently exert pressure on it so you can feel the cake expand, taking care not to overfill the cake, which would make it crack.


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