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Twinkle Snack Cakes

Do you remember coming home from elementary school and reaching for one of those cellophane-wrapped, cream-filled vanilla sponge cakes and a cold glass of milk? Unfortunately, too often, the things we loved as kids fall short when we reach for them as adults. These after-school favorites are so yummy and nostalgic that your inner child will be over the moon with this homemade version of Twinkies. The batter for these moist snack cakes comes together in no time and bakes up just as quickly. And with a sweet, creamy, vanilla filling, these cakes are sure to bring a smile to your face.

Twinkle Snack Cakes

If you love Twinkies, then I think you will like these homemade Twinkies.
Prep Time20 mins
Cook Time25 mins
Cooling10 mins
Course: Dessert, Snack
Cuisine: American
Keyword: Cream Filling, Fluffy, Golden sponge cake, Light, Sweet Treats, Sweets & Desserts, Twinkle Snack Cakes
Servings: 18
Calories: 256kcal

Equipment

  • Mini Cake Pan
  • 14" Reusable Piping Bag
  • Decorating Tube Set
  • High-Heat Scraper
  • High-Heat Scraper
  • 7-Speed Digital Hand Mixer
  • 9" Wire Whisk
  • Fine-Mesh Sieve 
  • Glass Nesting Bowls
  • Glass Liquid Measuring Cups
  • Measuring Cups/Spoons Set

Ingredients

THE CAKES, SIFT

  • 1 cup Cake flour
  • ¾ cup Sugar, divided
  • 1 tsp. Baking powder
  • ¼ tsp. Baking soda
  • ¼ tsp. Table salt

WHISK

  • 3 Eggs, separated, room temperature
  • cup Half-and-half
  • ¼ cup Vegetable oil
  • 2 tsp. Pure vanilla extract

THE FILLING, BEAT

  • 2 ⅓ cups Powdered sugar, sifted
  • ¾ cup Shortening
  • 2 tbsp. Shortening
  • cup Whole milk
  • 2 tsp. Pure vanilla extract
  • ½ tsp. Table salt

Instructions

  • Preheat oven to 350°. Coat a mini cake pan (aka cream canoe pan) with nonstick spray

The Cake

  • sift together flour, 1/2 cup sugar, baking powder, baking soda, and salt.
  • Whisk together egg yolks, half-and-half, oil, and vanilla in a separate bowl; add to dry ingredients and whisk until smooth.
  • Beat egg whites in another bowl with a hand mixer on medium speed until soft peaks form, 2 minutes; increase speed to medium-high. Gradually sprinkle in remaining 1/4 cup sugar and beat until whites are stiff and glossy, but not dry, 1 minute more.
  • Whisk one quarter of the whites into batter. Fold in remaining whites, in three additions, adding more when no streaks remain.
  • Fill wells of prepared pan two-thirds full with batter, then bake cakes until golden, about 10 minutes. Cool cakes in pan 5 minutes before turning out onto a rack to cool completely. Repeat procedures with remaining batter.

The Filling

  • Beat powdered sugar, shortening, milk, vanilla, and salt until smooth. Transfer filling to a piping bag fitted with a round piping tip.
  • Pipe filling into cakes by inserting the tip of the piping bag into cake bottoms three times each, applying gentle pressure.

Notes

Per snack cake, Calories: 256

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories256
  • % Daily Value *
  • Total Fat 14g 22%
    • Saturated Fat 3g 15%
  • Cholesterol 33mg 11%
  • Sodium 161mg 7%
  • Total Carbohydrate 32g 11%
    • Protein 2g 4%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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      Written by Lisa Yarde

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