Okay, you know you live in Albuquerque when all of a sudden in early October…
you look out your kitchen window and you see this:
It is time for the Albuquerque International Balloon Fiesta! I love this time of year in the Rocky Mountains.
Twinkies. Ahhh, a sudden flashback to the 80’s for me. Yes, I know Twinkies are still alive and well, but I do not think I have had a Twinkie since 1986. I personally do not care for them (I was more the Hostess Cupcake fan). I just wanted to see if I could pull it off! 😀
Gluten Free Twinkies
First you need a cream boat pan (a.k.a Twinkie Pan):
I used Betty Crocker’s GF Yellow Cake Mix and made the batter according to the directions…although I used Smart Balance instead of butter.
I then filled each “boat” half full and baked for about 18 minutes in a convection oven at 325°F (or at 350° in a conventional oven). The cakes came out a tad bit dry so next time I will shorten the cooking time to 16 minutes.
I removed the Twinkie cakes from the pan and allowed to cool on a cooling rack.
Once cool, I made the following recipe for the filling. The recipes is out of Elizabeth Barbone’s cookbook, “Easy Gluten-Free Baking”
Cream Filling p. 211
1/2 cup butter, softened (Smart Balance for me)
1/4 cup Vegetable Shortening (I used Crisco)
3/4 cup Confectioners’ Sugar
1 7 oz. Jar Marshmallow Creme (I used Kraft)
1 tsp. Vanilla Extract (I used clear)
- In a medium bowl, cream together butter and shortening until light and fluffy. Use high speed on a handheld mixer or medium-high on a stand mixer.
- Add confectioners’ sugar and blend until combined.
- Add marshmallow cream and vanilla; mix until fluffy.
- Fit a piping bag with a round tip and fill with filling.
- Insert tip about 1 inch into the bottom of the cake.
- Squeeze the pastry bag while slowly withdrawing the tip.
- Repeat twice.
- The finished cakes should have 3 holes each.
- Flip cakes over so the smooth side is facing up.