fruit punch twinkies A few weeks ago, inspired by my favorite treat from Bombshell Bake Shop, I whipped up a batch of Fruit Punch Twinkies. Now, KT’s treats are vegan, and made from scratch, but my version was about as white trash as it gets.

After I posted this photo I got so many requests for the recipe I thought I’d create a little post about how to make your own Twinkies, white trash-style, or slightly less white trash-style.

First things first, I know some of my readers are outside of the US, so allow me to explain Twinkies to you. Twinkies are golden sponge cakes filled with a mysterious white cream, they’re made by Hostess Brands. I loved them as a kid, but stopped eating them as an adult because the store-bought version is made with beef fat. But in order to be considered a Twinkie, a treat should have this oblong shape, be relatively light and fluffy, and be filled with some kind of delicious cream.

If you ever find yourself in Chicago, I recommend the Air Streams at Angel Food Bakery. They’re a from-scratch, beef-fat-free version of the Twinkie that’s about as close a replica as I’ve ever found. But if you’re looking to bastardize the original yellow-cake-white-cream formula as I have here, you’re going to have to do it yourself.

First, you need a pan. You can either buy a canoe pan (this one comes with a neat frosting syringe that makes filling your cakes easy,) or you can make your own Twinkie pans with foil.

Depending on what flavors you’re dreaming up, the next part is pretty easy too. Use your favorite cake batter for the Twinkie body – the possibilities are endless, but here are some ideas: French toast, chocolate buttermilk, or vanilla cake. If you’re making vegan Twinkies use your favorite vegan cake batter – derp. Or, you can take the easy way and grab a box of cake mix. Seriously, you’re making Twinkies… there’s no shame in using cake mix to do so.

So, say you want to make Fruit Punch Twinkies – whip up a batch of yellow cake batter, from scratch or from the box, and dump one packet of Fruit Punch Kool Aid in the batter. Have fun with this part – just keep in mind that Kool Aid packs a punch. Check out my Purple Whatevers post to see what happens when you dump grape Kool Aid in your cupcakes.

I put about 1/4 cup of batter in each individual pan and bake them at 350 degrees for 8-10 minutes, until the tops spring back when lightly touched. Let them cool in the pans for about 5 minutes, and then turn the cakes out onto a cooking rack to cool completely. While the cakes are cooking, make the filling.

You can fill your Twinkies with anything, really. Jam, buttercream, whipped cream. But for the real Twinkie experience, you need a greasy combo of marshmallow fluff and vegetable shortening. If you’re vegan, you can try this with rice fluff.

You’ll need:

  • 2 teaspoons very hot water
  • rounded 1/4 teaspoon salt
  • 2 cups Marshmallow Fluff
  • 1/2 cup vegetable shortening
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla

Stir the salt into the hot water in a small bowl and stir until salt is dissolved. Let this mixture cool. Beat together the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. Add the salt solution to the filling mixture and combine.

If you got the pan kit with the syringe, just load it up with your filling, and inject each cake three times – inject on the flat side, which is the bottom. If you’re going totally DIY, a filling tip is going to help a lot. If you feel like getting fancy, you can dunk the bottoms in chocolate or ice pretty shapes on the top. But I keep it real and eat mine straight-up, in my pajamas, while standing over the sink.

Bake and Destroy shirts In other news – my new shirts are finally available! As you might have heard, Thrasher and Baker teamed up to release a Bake and Destroy video this year – and guess what happens when you Google Bake and Destroy? Yeah, you get me because I’ve been doing Bake and Destroy since 2006. Anyway, they sent me a very polite email asking me to not spoof their logo anymore, so if you own any of the original Bake and Destroy merch you have yourself a collector’s item. Anyway, my new site is launching this week end thanks to Amanda from Bake It Pretty, so it was time for something new. I called upon my friend Ken and he came up with this ode to old school hardcore.Hopefully you’ve all been waiting for a chance to wear my face on your tittays!

Go check out the new stuff!