OMG. Twinkies. Vegan. Homemade. In. My. Kitchen!
My son and I been wanting to make our own Twinkies. We got two Wilton Non-Stick 12-Cavity Delectovals Cake Pans and went to work. We filled them up way too much the first time around but we realized that if we fill the delectovals only about half way, we get Twinkie perfection!
I used my vanilla cake recipe and my buttercream frosting recipe. This recipe makes 16 Twinkies.
Cake
1 1/2 cups all purpose flour
1 cup vegan cane sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold water
1/2 cup sunflower oil
1 tablespoons apple cider vinegar
1/2 teaspoon vanilla extract
Preheat the oven to 350.
Sift the dry ingredients together in a big bowl. Add the wet ingredients and use a hand mixer to combine into a smooth batter.
Using a small ladle, ladle batter into each delectoval filling up about halfway. Err on the lesser side.
Bake for 23 to 25 minutes or until a toothpick comes out dry. Let cool completely!
Buttercream Filling *
1/2 stick Earth Balance shortening
1/2 stick Earth Balance butter
1 1/4 cups vegan powdered sugar
1 tablespoon + 1 teaspoon filtered water
3/4 teaspoon vanilla extract
*There will be more frosting than needed for the Twinkies. Freeze it and then defrost it in the refrigerator next time you need frosting. Fluff it up using a hand mixer before decorating.
Make sure all ingredients are the same temperature. Cream together the shortening and butter. Add the sugar, water and vanilla and use a hand mixer to combine thoroughly.
Use a small icing tip to punch three holes in each Twinkie. Add the filling to a pastry bag fitted with a small tip and pipe in a dollop of filling into each hole. Enjoy immediately or save for later if you can!
