Let’s face it; we never met a twinkie we didn’t like, but we wouldn’t judge you for raising an eyebrow at the thought of an ‘unprocessed’ twinkie. You’re probably sitting there, already annoyed it’s Thursday not Friday, thinking ‘ugh, these Potato Girls, can they not spoil the sacred processed twinkie for me? Is that too much to ask?’
No it’s not, but all we ask is that you have some faith, roll up your sleeves, and attempt this easy recipe. We were once women of the twinkie-cloth as well…and we’re here to pay tribute…
Servings: 8 Twinkies
1 1/2 cups All Purpose Flour
1 tablespoon Baking Powder
1/4 teaspoon Kosher Salt
1 cup Sugar
1/2 cup Butter, softened
3 large Eggs
1 teaspoon Vanilla Extract
1/2 cup Greek Yogurt
4 TBSP Almond Milk
For The Filling:
1/2 cup Butter, softened
3/4 cup Confectioner’s sugar
3 TBSP Heavy Whipping Cream
1 teaspoon Vanilla or Almond Extract
Preheat the oven to 325 degrees Fahrenheit.
Grease a canoe pan or create “twinkie molds”. To create the twinkie molds, tear 8 pieces of aluminum foil 12” x 14”. Fold in half length-wise. Then fold in half width-wise. You should be left with 8 pieces of aluminum foil 6” x 7”. Take a rounded spice jar and place in the center of the aluminum foil. Fold the aluminum foil around the spice jar, pinching at the corners to create a tight mold. Remove jar. Place the molds in a baking sheet and spray with non-stick spray.
In a bowl, sift together flour, baking powder, and salt.
In a separate bowl, cream the softened butter together with the sugar until the mixture is light and fluffy. While mixing add the eggs, one a time. Next, beat in the vanilla extract, Greek yogurt, and almond milk. Mix until combined. Add the dry ingredients to the bowl. Mix on a low speed until just incorporated. It is important not to over mix.
Fill each mold with the batter. Bake for 25 minutes until lightly golden and springy to the touch. Let cool in the molds for 10 minutes and then transfer to a wire rack to continue cooling.
To make the filling, beat the softened butter using a whisk attachment. Beat on high for 2-3 minutes until the butter is completely smooth and has turned a few shades lighter. Add the confectioners sugar and continue to beat until sugar is incorporated into the butter. Add the heavy whipping cream and vanilla extract. Beat for 1-2 more minutes. Place filling into a pastry bag fitted with a round tip.
When twinkies are cooled you can being to fill them. Using the tip of the pastry bag poke 3 holes in the bottom of each twinkie. Fill each hole with enough filling that you feel the tiniest but of pressure.
Enjoy your ‘unprocessed’ treat!
*Photographed by Alli Shepherd