Twinkies from Die Hard
Twinkies from Die Hard
Ingredients
For the Twinkie Cake
- 1 2/3 cups cake flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 stick unsalted butter, room temperature
- 1/2 cup whole milk, room temperature
- 1 1/2 tablespoons vegetable oil
- 2 whole eggs, room temperature
- 1 egg yolk, extra, room temperature
- 1 1/2 teaspoons vanilla
- 2-3 drops yellow gel food coloring
For the Creme Filling
- 1 cup marshmallow fluff
- 6 tablespoons vegetable shortening
- 6 tablespoons unsalted butter, soft
- 2/3 cup powdered sugar
- 1 teaspoon vanilla
- 1 pinch salt
Instructions
- 1
Preheat oven to 325°F. Grease your Twinkie pan thoroughly.
⏱️ 5 min•🌡️ 325
- 2
In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, and cream of tartar. Set aside.
⏱️ 3 min
- 3
Using a stand mixer or hand mixer, cream the room temperature butter and granulated sugar together for 3-4 minutes until the mixture is pale and fluffy.
⏱️ 4 min
- 4
Add the whole eggs one at a time, mixing well after each addition. Then, add the extra egg yolk and vanilla extract, mixing until the mixture is smooth and emulsified.
⏱️ 3 min
- 5
In a separate measuring cup, combine the whole milk and vegetable oil.
⏱️ 1 min
- 6
Alternately add the dry ingredients mixture and the milk/oil mixture to the wet ingredients in two batches, beginning and ending with the dry ingredients. Mix until just combined after each addition, being careful not to overmix.
⏱️ 5 min
- 7
Gently fold in the yellow gel food coloring until the batter is streak-free and evenly colored.
⏱️ 2 min
- 8
Fill each Twinkie cavity in your prepared pan about 1/3 of the way up with batter.
⏱️ 3 min
- 9
Using the back of a spoon or a small spatula, gently press down in the center of each filled cavity to create a shallow indentation. This helps prevent excessive doming during baking.
⏱️ 1 min
- 10
Bake for 15-17 minutes, or until the edges are pale golden and the tops spring back when lightly touched.
⏱️ 17 min•🌡️ 325
- 11
Cool the Twinkie cakes in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely before filling. This passive cooling time is crucial for the cakes to firm up.
⏱️ 20 min - 12
While the cakes are cooling, prepare the creme filling. In a mixer, beat the vegetable shortening and soft unsalted butter together for 2 minutes until light and fluffy.
⏱️ 2 min
- 13
Add the powdered sugar to the shortening and butter mixture and beat until smooth and well combined.
⏱️ 2 min
- 14
Add the marshmallow fluff, vanilla, and a pinch of salt to the mixture. Beat for 3-4 minutes until the filling is light, fluffy, and smooth.
⏱️ 4 min
- 15
Transfer the creme filling to a piping bag fitted with a small, long filler tip (or a round tip if a filler tip is unavailable).
⏱️ 1 min
- 16
Once the Twinkie cakes are completely cool, poke three small holes along the bottom of each Twinkie using the piping tip or a skewer.
⏱️ 2 min
- 17
Insert the piping tip into each hole and pipe the creme filling into the Twinkie until you feel a gentle resistance, indicating it's full. Repeat for all Twinkies.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Twinkies from Die Hard
For the Twinkie Cake
- 1 2/3 cups cake flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 stick unsalted butter, room temperature
- 1/2 cup whole milk, room temperature
- 1 1/2 tablespoons vegetable oil
- 2 whole eggs, room temperature
- 1 egg yolk, extra, room temperature
- 1 1/2 teaspoons vanilla
- 2-3 drops yellow gel food coloring
For the Creme Filling
- 1 cup marshmallow fluff
- 6 tablespoons vegetable shortening
- 6 tablespoons unsalted butter, soft
- 2/3 cup powdered sugar
- 1 teaspoon vanilla
- 1 pinch salt
Instructions
- 1
Preheat oven to 325°F. Grease your Twinkie pan thoroughly.
⏱️ 5 min•🌡️ 325 - 2
In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, and cream of tartar. Set aside.
⏱️ 3 min - 3
Using a stand mixer or hand mixer, cream the room temperature butter and granulated sugar together for 3-4 minutes until the mixture is pale and fluffy.
⏱️ 4 min - 4
Add the whole eggs one at a time, mixing well after each addition. Then, add the extra egg yolk and vanilla extract, mixing until the mixture is smooth and emulsified.
⏱️ 3 min - 5
In a separate measuring cup, combine the whole milk and vegetable oil.
⏱️ 1 min - 6
Alternately add the dry ingredients mixture and the milk/oil mixture to the wet ingredients in two batches, beginning and ending with the dry ingredients. Mix until just combined after each addition, being careful not to overmix.
⏱️ 5 min - 7
Gently fold in the yellow gel food coloring until the batter is streak-free and evenly colored.
⏱️ 2 min - 8
Fill each Twinkie cavity in your prepared pan about 1/3 of the way up with batter.
⏱️ 3 min - 9
Using the back of a spoon or a small spatula, gently press down in the center of each filled cavity to create a shallow indentation. This helps prevent excessive doming during baking.
⏱️ 1 min - 10
Bake for 15-17 minutes, or until the edges are pale golden and the tops spring back when lightly touched.
⏱️ 17 min•🌡️ 325 - 11
Cool the Twinkie cakes in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely before filling. This passive cooling time is crucial for the cakes to firm up.
⏱️ 20 min - 12
While the cakes are cooling, prepare the creme filling. In a mixer, beat the vegetable shortening and soft unsalted butter together for 2 minutes until light and fluffy.
⏱️ 2 min - 13
Add the powdered sugar to the shortening and butter mixture and beat until smooth and well combined.
⏱️ 2 min - 14
Add the marshmallow fluff, vanilla, and a pinch of salt to the mixture. Beat for 3-4 minutes until the filling is light, fluffy, and smooth.
⏱️ 4 min - 15
Transfer the creme filling to a piping bag fitted with a small, long filler tip (or a round tip if a filler tip is unavailable).
⏱️ 1 min - 16
Once the Twinkie cakes are completely cool, poke three small holes along the bottom of each Twinkie using the piping tip or a skewer.
⏱️ 2 min - 17
Insert the piping tip into each hole and pipe the creme filling into the Twinkie until you feel a gentle resistance, indicating it's full. Repeat for all Twinkies.
⏱️ 5 min