My husband and I liked having Twinkies when we were in North America but never found them in Singapore. Recently my son came back from the grocery store with a bag of "Twiggies" an attempt by a local bakery chain to replicate the original. He absolutely loved it and I was sure it tasted good too. One bite and I realized they were a far cry from the soft golden sponge cakes we used to have a few years back. I wanted to create something similar for him and searched for several recipes on the internet. Finally after a few trials, I was able to settle with my own recipe for these lovely golden cakes. The filling is a very easy one and tastes pretty close to the real thing :)
The bigger challenge was to get the shape right - and I tried a lot but could not find a cake pan which makes the shape of twinkies. So I saw this video which showed how to make the pans using aluminium foil. It was good to make these shapes the first couple of times after which I have found a silicone pan which makes small rectangular cakes. They look like small rectangular blocks instead of the rounded shape of the twinkies at the bottom. But they do make it much easier to make these treats as often as my kids like it.
Cake:
1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant vanilla/white chocolate pudding mix
3/4 cup milk
1/2 cup vegetable oil
4 eggs
1 teaspoon vanilla extract
Filling:
1/4 cup unsalted butter
3/4 cup icing sugar
2 tablespoons marshmallow cream
1 teaspoon vanilla extract
Directions
1. Grease a twinkie pan or make twinkie molds with aluminium foil. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in milk, oil, eggs and vanilla extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
3. Bake in preheated oven for 10-15 minutes. Let cool in the pans for 5 minutes, then turn out onto a wire rack and cool completely. Repeat till all the batter is used up.
4. In a mixer beat the butter, vanilla and icing sugar till it resembles a fluffy frosting. Add the marshmallow cream to it and mix. Put in a piping bag with a plain medium sized tip or with a star tip.
5. When the cakes have cooled, use chopsticks to make 3 holes in the bottom of each cake which go halfway into the cake. Fill the holes with filling from the piping bag. Repeat for all cakes.
5. When the cakes have cooled, use chopsticks to make 3 holes in the bottom of each cake which go halfway into the cake. Fill the holes with filling from the piping bag. Repeat for all cakes.
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