Home Made Twinkies And ZingersFrom caroline1 3 years ago
- For cakes: shopping list
- 1 (18.25 oz.) box yellow cake mix shopping list
- 3 whole eggs shopping list
- 1/3 c. vegetable oil shopping list
- 1 c. water shopping list
- 1 (5.1 oz.) instant vanilla pudding mix shopping list
- Filling: shopping list
- ½ c. butter, room temperature shopping list
- ½ c. shortening, room temperature shopping list
- 1 t. vanilla shopping list
- ¼ t. salt shopping list
- 3 c. confectioner’s sugar shopping list
- 1 (7 oz.) container marshmallow fluff shopping list
- For Zingers: shopping list
- 1 (3oz.) pkg. raspberry Jell-O shopping list
- 2 c. boiling water shopping list
- 2 c. shredded sweetened flake coconut shopping list
- 2 - 3 T. cornstarch shopping list
- 16 Twinkie “boats,” prepared with non-stick baking spray. shopping list
How to make it
- Make Cakes:
- In mixer bowl mix eggs, oil, and water until combined. Add cake mix and blend for two minutes on medium speed. Blend in pudding mix on medium for an additional 3 minutes until smooth.
- Place 2.25 oz. of batter into each “boat” and bake at 325° for 11-15 minutes or until a toothpick inserted in the center of one comes out clean. (Baking cakes at a lower temperature for a longer period of time reduces the “bump” in the middle of the cake). Cool completely.
- Make Frosting:
- Combine butter, shortening, vanilla, and salt in mixer bowl and blend on medium high for about 3 minutes or until mixture comes together and becomes creamy with no lumps. Add confectioner’s sugar and starting on low speed and gradually increasing to high, blend until light and airy. Add marshmallow fluff and blend on high until once again light and airy.
- For Zingers:
- Boil water, add Jell-O and stir to combine. Place in refrigerator for 15 – 30 minutes or until thick but not set.
- Place coconut flakes in food processor and pulse until flakes are very small. Dump into a dish and add cornstarch, starting with 2 T. and increasing if necessary to get a nice loose texture.
- For Twinkies:
- With a knife, cut a small slit in the top side of the cake. Using an icing bag, pipe a good amount of filling into the cavity, holding the shape of the cake with your hand to prevent splitting. Once filled, place cut side down on the cooling rack and continue to fill remaining cakes.
- For Zingers:
- Fill cakes as for Twinkies. Once that is completed, place the prepared Jell-O into a low baking dish or other container and roll the cake to cover completely. Move somewhat quickly to avoid completely soaking the cake. Placing the coconut in a similar dish, immediately roll the cake in the prepared coconut and place on the rack to set for approximately 2 hours. This lets the cake settle and “cure” for a bit.
The Cookcaroline1 Red Wing, MN
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