Twinkies
The Anatomy of a Grown-Up Classic
The original Twinkie is a feat of industrial engineering, but it’s often a one-note sugar bomb. In the lab, we’ve elevated it into a sophisticated, bakery-style sponge that prioritizes texture and a nuanced flavor profile.
Our version features a grain-free golden sponge that is light, airy, and structured enough to hold its own against the filling. By using a precise blend of almond flour and tapioca starch, we’ve managed to mimic that classic "spring-back" texture while keeping the ingredient list clean. As always, this bake is not overly sweet, allowing the floral notes of real vanilla bean to take center stage.
The Lab Secret: Whipped Honey & Vanilla Bean Cream
A classic Twinkie needs a cloud-like center, but we’re ditching the stabilized vegetable shortening for a rich, sophisticated cream that actually tastes like food.
Copycat Twinkies
Ingredients
Gingerbread Cake
- 1 1/2 cups almond flour
- 1/2 cup arrowroot starch
- 1 cup granulated sugar, 1/2 coconut sugar, 1/2 raw cane sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs + 1 egg yolk
- 1/3 cup buttermilk, full-fat coconut milk mixed with 1 tsp lemon juice
- 1/4 cup refined coconut oil, melted and room temperature
- 1 tbsp molasses
Filling
Store bought filling
- Option A: Store-bought dairy-free buttercream or marshmallow cream
Homemade filling
- 1 C Whipped coconut cream or heavy cream
- 1/4 C Honey or maple syrup
Instructions
Directions
For the Cake
- Prepare the Oven: Preheat your oven to 350°F (175°C) and spray your Twinkie pan with baking spray. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, arrowroot starch, sugars, baking powder, and salt. Set aside.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, egg yolk, buttermilk, melted coconut oil, and molasses until well blended.
- Combine and Mix: Pour the wet ingredients over the dry ingredients and whisk until the batter is smooth and just combined. Avoid overmixing.
- Fill the Pan: Spoon or pipe the batter into the prepared Twinkie pan, filling each cavity about 2/3 full. Tap the pan on the counter to release any air bubbles.
- Bake: Bake for 20 minutes, or until the Twinkies are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the Twinkies to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
For the Filling
- Homemade Frosting: If making homemade frosting, whip the mixture of plant based or heavy whip cream , vanilla and honey until it is stiff and fluffy.
- 2. Combine Ingredients: Add the maple syrup or powdered sugar to the softened mixture. Stir well until fully combined and creamy. If the frosting is too soft, place it in the fridge for a few minutes to firm up slightly.
Fill the Twinkies
- Prepare to Fill: Once the Twinkies are fully cooled, transfer the frosting to a piping bag fitted with a narrow tip.
- Create Filling Holes: Using a skewer or thin knife, poke three small holes in the bottom of each Twinkie, gently wiggling the skewer to make a bit of room for the frosting.
- Pipe the Filling: Insert the piping tip into each hole and gently fill with frosting. Insert the tip deeply to ensure the frosting reaches inside, filling each hole generously. You may need to go over each hole a couple of times until the Twinkies feel nicely filled.
Serve and Enjoy
- Final Touch: If desired, dust with a light sprinkle of powdered sugar or drizzle a bit of additional coconut butter on top for an extra treat.
- Serve these Gingerbread Twinkies fresh, or store them in an airtight container in the fridge for up to 3 days.
