These bright Rainbow Twinkies, covered in vanilla candy, are the perfect sweet treat for celebrating!
I’ve been thinking about a lot of things.
And after many sleepless nights, I have decided that Twinkies are not colorful enough. Surely such a happy food is worthy of more than just a very bland yellow?
I am pretty sure that if unicorns were to eat Twinkies (which they might, who really even knows), they would look exactly like the ones above, rainbow and covered in white chocolate and candy sprinkles.
And shouldn’t we all strive to make our food look unicorn-worthy? I feel like that is a life-goal worth having.
In a particularly vulnerable moment where I might or might not have found myself sneaking lumps of brown sugar out of my baking container while pretending to look for an apple, I heard what I can only assume was the Lord speaking to me.
Upon further reflection, it may actually have been the voice of shame and desperation, but let’s not nitpick every detail. The point is, I realized that some people were meant to be skinny and eat leafy things and deprive themselves of the most magical food group of all — heavily processed carbs. But I am not one of those people.
Life is all about learning to accept who you are and make peace with it. And while in the process of making peace, I decided to make some sugar-laden rainbow calorie bombs, and I am not sorry about it.
It’s how God made me, what do you do.
I’d love to say that you’ll be just fine without one or twelve of these, but I’d be lying. They are magical, delicious bites of heaven, and your life won’t be complete without them.
And they’re super fun for St. Patrick’s Day, so there’s that.
- 1 (16 oz) box golden pound cake mix
- 2/3 cup water
- 4 large egg whites
- Red, orange, green, blue, and purple food coloring
- 1/2 stick (4 Tablespoons) salted butter, slightly softened
- 3 Tablespoons heavy cream
- 1/2 teaspoon vanilla
- 3.5 oz (1/2 of a 7oz jar) marshmallow creme
- 1 2/3 cups powdered sugar
- 6 oz vanilla almond bark
- 2 Tablespoons vegetable shortening
- Assorted rainbow sprinkles
- Make your Twinkies: Preheat oven to 350. Spray the inside of a Twinkie pan with nonstick spray and set aside.
- In the bowl of your mixer, beat egg whites until stiff; set aside. In a large bowl, beat cake mix and water until smooth, about 2 minutes. Fold in egg whites until combined. Evenly divide batter into 6 bowls, leaving one plain and coloring the rest. Spoon the different colors of batter into the prepared molds, layering the colors. Bake for about 10 minutes or until tops spring back when lightly touched in the center. Let cool completely on wire racks.
- Make your filling: Beat butter and vanilla in your mixer until combined. Add marshmallow cream and beat until smooth. Slowly add powdered sugar until just combined. Add heavy cream, Increase speed to high, and beat for one minute, until light, smooth and fluffy. Using a pastry bag fitted with a filling tip, pipe filling into the bottom of your Twinkies in three spots.
- Melt almond bark and shortening in a microwave-safe bowl in your microwave, stopping every 20 seconds to stir. Once smooth, Dip the tops of your Twinkies in the candy, letting excess drip off. Top with sprinkles.
**very heavily adapted from Top Secret Recipes
Have a happy day!!!