So I’ve heard that pie is the new cupcake.
Which, I guess is cool. I mean…I like pie.
Don’t we all?
But I got to thinking the other day–there are downsides to pie being the #1 cool dessert kid. Like…it’s sort of messy to try to eat by hand.
And then I remembered my poor, under-used Twinkie pan and thought, why can’t Twinkies be the new cupcake? They’re totally portable, easy to eat, and have filling. Who doesn’t love cake with filling?
So I’ve decided. Pie is boring, yo.
Twinkies are the new cupcake.
I should probably warn you though–I’m not so good at trendsetting. I tried in the first grade to start a super exclusive purple club, but it turned out that none of the girls in my class owned enough purple clothing to wear it every day.
Plus, they said they were bored of following me at recess while I bossed them around.
Then there was the failed Sike Comeback of 2006. But if you ask me, I just didn’t have enough support on that one.
How am I supposed to bring the word “sike” back if noone will help me? Of course, several friends claimed to have made attempts to get it going but considering that we live in a town of only about 3,500 people, I really don’t think they tried very hard.
Anyways, let’s see if we can make this Twinkie thing happen, want to?
You can buy a Twinkie pan (that comes with a bonus decorating set for filling) very inexpensively HERE on Amazon.com. I plan on featuring several different recipes using my Twinkie pan in the next few months, so get one if you want to bake along!!
For my first Twinkie flavor, I decided to try one of my favorite cakes, Boston Cream Pie.
**Twinkie batter recipe from Allrecipes.com
(Click here for printable recipe)
1 box yellow cake mix
5.1 oz (the large box) box instant vanilla pudding mix
1/2 cup (1 stick) butter, melted and cooled to barely warm
1 cup of water
3.4 oz (small box) instant vanilla pudding
1 1/2 cup milk
Chocolate candy melts or almond bark for topping
Preheat oven to 350. Grease and flour your Twinkie pan (I used Bakers Joy spray).
In a large bowl, beat eggs with a whisk until blended. Stir in melted butter. Add cake mix, pudding mix and water and stir until well combined. Mixture will be very thick.
Fill wells in Twinkie pan about 2/3 full and bake for about 10-15 minutes or until centers spring back when lightly touched. Cool on a baking rack.
While cakes are baking, make your filling. Prepare pudding according to package directions, using only 1 1/2 cups milk instead of the 2 cups the instructions call for. Place in the refrigerator to set.
Once all the Twinkies are baked and cool, fill a piping bag fitted with a Bismark tip (or the filling tool that came with the pan) with filling. Pipe filling in the bottom of the cakes, three times, spaced evenly apart.
Melt chocolate candy in the microwave according to package directions. Dip the top of the cakes in the melted chocolate and place on a baking sheet. Place baking sheet in the refrigerator until topping is set on all the cakes.
Makes about 20 cakes.
That’s it. Now eat them and spread the news that Twinkies are taking over the Nation.
I hope you love these as much as I do!!
Have a wonderful Monday!!