"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Twinkies Recipe

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This recipe for Twinkies, by , is from The Brown Family Cookbook ~ , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kate Brown
Added: Thursday, April 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lemon cake mix
1 yellow cake mix
1 pineapple cake mix

Mix cake mixes together and add flour for high altitude.

1 c. vegetable oil
1 1/2 c. flour (additional to high altitude flour)
6 eggs
4 1/2 c. milk

FILLING:
5 Tbsp. flour
5 Tbsp. sugar
1 c. milk
Stir flour and sugar together in sauce pan. Add milk and mix well. Stir until thick. Cool thoroughly (COLD).
Add:
1/2 c. margarine
1/4 c. shortening
3/4 c. sugar
1 tsp. vanilla
dash of salt

Directions:
Directions:
Mix cake mixes together (remember to add flour for high altitude) and add oil, flour, and eggs. Fill cupcake liners in muffin pan 2/3 full and bake for 15 minutes @ 350. Let cupcakes cool.
FILLING:
Cook milk, flour, and sugar together until a THICK paste. Remove and cool. Put in refrigerator. When really cold, add margarine, shortening, sugar, vanilla, and salt. Beat with electric mixer on high for a full 5 minutes. Filling will become white and fluffy. Fill cupcakes with cake decorating bag with decorating tip (it is easiest to fill from the top near a side). Fill until the top will erupt or burp. Store in covered container, however, they will be very moist so don't store any length of time. They freeze well and can be eaten right out of the freezer.

Number Of Servings:
Number Of Servings:
5 dozen cupcakes
Preparation Time:
Preparation Time:
All day

 

 

 

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