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Homemade Twinkie Snack Cakes with Orange Flavor and Buttercream Filling Recipe

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4.3 from 8 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 16 individual snack cakes

Description

A homemade version of the iconic Twinkies, featuring light and fluffy sponge cakes filled with creamy American buttercream. Perfect for nostalgic snack lovers and anyone craving a delicious, nostalgic treat.

Ingredients

Cake Ingredients

  • 3/4 cup + 2 Tbsp (110g) all-purpose flour
  • 3/4 cup (150g) granulated sugar, divided
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 3 eggs, separated (at room temperature)
  • 1/4 cup (60ml) mild flavored oil (vegetable or olive oil)
  • 1/4 cup (60ml) fresh squeezed orange juice
  • 1 tsp orange zest
  • 1 tsp vanilla extract
  • 2 egg whites (at room temperature)
  • 1/2 tsp cream of tartar

American Buttercream

  • 1 1/2 cups (180g) confectioners’ sugar
  • 6 tbsp (83g) unsalted butter (room temperature)
  • 1/2 tbsp vanilla extract
  • 1/4 tsp almond extract
  • Pinch kosher salt
  • 1-2 tbsp (15 to 30 ml) heavy whipping cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a nonstick hot dog bun pan to ensure the cakes do not stick during baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, 1/2 cup (100g) of the granulated sugar, baking powder, and kosher salt until thoroughly combined. Set this mixture aside for later use.
  3. Combine Wet Ingredients: In a separate bowl, stir together the egg yolks from the separated eggs, mild flavored oil, fresh orange juice, orange zest, and vanilla extract, creating a flavorful, smooth mixture.
  4. Incorporate Dry into Wet: Gradually add the dry ingredients to the wet egg yolk mixture and whisk until the batter is smooth and free of lumps. Set aside while preparing the meringue.
  5. Make French Meringue: Using a stand mixer fitted with the whisk attachment, beat all 5 egg whites (3 from the separated eggs plus 2 additional whites) with the cream of tartar on high speed until medium peaks form, approximately 2 minutes. Slowly add the remaining 1/4 cup (50g) sugar while mixing at medium-low speed to create a French meringue. Continue beating on high until stiff, glossy peaks form, about 1 to 2 more minutes.
  6. Fold Meringue into Batter: Stir one-third of the meringue into the egg yolk batter to loosen it. Then gently fold in the remaining meringue in two parts using a whisk attachment or rubber spatula, preserving as much airiness as possible.
  7. Pipe Batter into Pan: Fit a 16-inch (40 cm) pastry bag with a large round tip (Ateco #9807) and fill it with the batter. Pipe the batter into the prepared hot dog bun pan molds, filling each about two-thirds full to allow room for rising during baking.
  8. Bake the Cakes: Bake in the preheated oven for 15 to 20 minutes until the cakes turn golden and a toothpick inserted comes out clean. Remove from oven and invert the pan onto parchment paper; gently tap to release the cakes. Let them cool completely before filling.
  9. Prepare American Buttercream: With the mixer fitted with the paddle attachment, beat together confectioners’ sugar and unsalted butter on low speed until combined. Increase to medium speed and beat until forming a thick paste. Scrape down the sides, then add vanilla extract, almond extract, and salt and beat for a few more seconds. Slowly add heavy whipping cream, little by little, while mixing on low speed until the frosting reaches a smooth, spreadable consistency. Use immediately.
  10. Assemble the Cakes: Fit a 12-inch (30 cm) pastry bag with a Bismark tip (Ateco #230) and fill with the buttercream. Inject the frosting by inserting the tip about three-quarters into the bottom of each cake and squeeze until the cake begins to bulge. Space injections about every 1/2 inch (1.3 cm). Repeat for all cakes.
  11. Serve or Store: Serve the snack cakes immediately for best texture. Alternatively, store them covered in the refrigerator for up to 24 hours. If refrigerated, bring to room temperature before serving for optimal flavor and softness.

Notes

  • Recipe reprinted from Zoë Bakes Cakes by Zoë François, published by Ten Speed Press, a division of Penguin Random House, copyright 2021.
  • This recipe uses 5 eggs total: 3 whole eggs (separated) plus 2 additional egg whites at room temperature for best meringue results.
  • Use a mild flavored oil like vegetable oil for a neutral taste, or olive oil for a stronger flavor if preferred.
  • To achieve perfect French meringue peaks, make sure egg whites and bowl are clean and free from any fat.
  • Bring cakes to room temperature after refrigeration to enhance texture and flavor before serving.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/homemade-twinkie-snack-cakes-with-orange-flavor-and-buttercream-filling-recipe/