Maryann Rems was on Good Day Orlando on Wednesday morning to show us how to make her take on Twinkies, called Maryann's Twinkie Imi-Tasties. Here is her recipe.
Recipe Title: Maryann's Twinkie Imi-Tasties
Yield: Baker's 20 Twinkies
Recipe Description: My take on a Twinkie...so yummy! Simply Twink-a-licious!
● 1 box (16 oz) Angel Food cake mix (I use Betty Crocker)
● 1 cup water
● 2 egg yolks, jumbo
● 1 pinch cream of tartar
● 2 tablespoons sweetened condensed milk
● 1/4 teaspoon vanilla extract
● 1/8 teaspoon lemon extract
● 3 drops yellow food coloring (optional)
● 2 drop red food coloring (optional)
Preheat oven to 325 degrees F. You will need two nonstick coated canoe pans (I recommend the 8 cup cream canoe pan from Norpro, item # 3964. It comes with an accompanying decorating/creme filling injector too!) to really execute this recipe authentically. You can attempt to make little Twinkie shaped foil canoes, but it can be a real task. My vote is for the canoe pans! Lightly butter canoe pans, wipe out any excess butter. Set aside.
In a medium bowl, on high speed, beat egg yolks for 3 minutes. Add cream of tartar and beat an additional 2 minutes. Eggs yolks should be thick and lemony in color. On medium speed, add condensed milk, vanilla extract, lemon extract and food coloring. Add water and cake mix and continue beating for 30 seconds on low, then 1 minute on high. I recommend you transfer the batter into a 4 cup measuring cup, if possible. It makes for much easier filling of the canoe wells.
Pour batter in canoe wells, filling a tad more than half way. Be sure an wipe off any drips on the surface of your pan with a damp paper towel. You may have a bit of excess batter, so if you don't have another canoe pan, use a cupcake pan, as not to waste it. The cooking times will be the same. Be forewarned, you cannot wait for your first batch of Twinkies to bake, then use leftover batter. This batter needs to be used immediately.
Bake Twinkies for for 18-23 minutes or until golden brown. Remove from oven and immediately run a toothpick, in a sawing motion, around the edges of each Twinkie. Use your toothpick to help you lift each Twinkie out of the canoe pan. Place Twinkies on cooling rack. Cover cooled Twinkies with plastic wrap to keep moist until ready to be filled
Twinkie Creme Filling
● 1 1/2 cups powdered sugar
● 8 tablespoons (1 stick) butter
● 3 tablespoons shortening (I use Crisco)
● 1/2 teaspoon vanilla extract
● pinch of salt
● 1 small jar (7oz) marshmallow creme
In large bowl, with an electric mixer on medium speed, cream butter, powdered sugar and shortening until light and fluffy (a minimum of 4 minutes). Add salt and vanilla, mix until blended. Add 1 jar marshmallow creme and mix on high for 1 minute. Fill accompanying injector, attaching the long angled tip, with your Twinkie creme. Holding the Twinkie upside down in your hand, insert injector tip into Twinkie and slowly fill with creme. You'll feel the Twinkie firm in your palm and that's when you'll know you have enough cream. Do not overfill. Release pressure on injector and slip tip out of Twinkie. Repeat this step two more times, making three evenly spaced, filled sections on bottom of Twinkie.
If you do not have a plunger, fill a freezer strength zip lock bag with Twinkie creme. Holding the Twinkie upside down in the palm of your hand, use skewer to wiggle three evenly spaced, consecutive holes in the bottom of your Twinkie, being careful not to push skewer through the top. Cut the tip off the corner your zip lock bag and press creme into the three Twinkie holes. For easier filling, still using your zipper bag, attach an elongated cupcake filling tip found in your craft and fabric stores...usually in the cake decorating section
Hold that beautiful Twinkie right side up, take a big bite and smile for the rest of the day! Enjoy!