Gluten Free Twinkie Recipe

While having a Twinkie pan to make this gluten free Twinkie recipe is wonderful to recreate the traditional shape, you can make in any small pans. You may use mini cake pans, if you already have them. Just be sure to adjust the baking time if needed.

Gluten Free Twinkie Recipe

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Yield: Makes 14 - 16 Twinkies

Gluten Free Twinkie Recipe

Gluten free Twinkies just as spongy and moist as the originals with a much better filling!

Ingredients:

    For the Cake:
  • 1 cup sugar
  • 4 large eggs, separated when ready to use
  • 1/4 cup + 1 Tablespoon boiling water
  • 1 cup Carla's Self-Rising Gluten Free Cake Flour Blend Recipe
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • Oil or gluten-free spray cooking oil, for pan
  • For the Filling:
  • 8 Tablespoons unsalted butter (or dairy-free spread), at room temperature
  • 1/4 cup heavy whipping cream
  • 1 3/4 cups confectioner's sugar (Trader Joe's Organic is corn-free)
  • 1 teaspoon pure vanilla extract

Instructions:

    To Make the Cake:
  1. Generously oil the cups of a Twinkie Pan.
  2. Oil a cooling rack and set aside.
  3. Preheat oven to 350°F.
  4. In the bowl of your mixer, beat egg yolks and sugar on high for about 5 minutes, scraping sides of bowl if needed.
  5. Slowly pour in hot water. over 90 seconds, beating on high speed the entire time. Allow batter to rest and cool for 2 minutes.
  6. Gradually sift in flour and salt, and mix on low speed until smooth.
  7. Add vanilla and beat on low speed until incorporated; and set aside.
  8. Using a clean mixing bowl, beat egg whites on high speed until stiff peaks form, about 2 minutes using a high-powdered mixer.
  9. Using a rubber spatula, fold the whipped egg whites, one-third at a time, into the batter that you set aside. (Be careful not to over mix.)
  10. Pour into prepared pan, filling 1/3 to 1/2 way fill, and smooth out the tops (see the final baked product below in 1/3, 1/2, and a tiny bit more than 3/4 way full). (Do not tap on countertop to remove air bubbles.)
  11. In batches, bake for about 17 minutes or until the cake springs back up when pressed with finger tips or a toothpick comes out clean when inserted in the center of one of the Twinkies.
  12. Allow Twinkies to cool in pan for 10 minutes. (This allows them to steam and soften the crust.)
  13. Loosen Twinkies from pan and invert onto a wire rack. Reinvert Twinkies and allow to cool completely.
  14. To Make the Filling:
  15. While the Twinkies are cooling, in the clean bowl of your mixer, cream butter until smooth scraping bowl as needed.
  16. Add heavy cream and beat on high speed until thoroughly combined, scraping bowl as needed.
  17. Sift in confectioners' sugar and beat until light and fluffy, about 5 minutes.
  18. Add vanilla and beat mixture on low speed until thoroughly combined.
  19. To Fill the Cakes:
  20. Using a straw, ice pick or wooden skewer, poke two holes, evenly spaced, in the bottom of each Twinkie. Traditionally, the bottom is the rounded side, but you can turn them upside down and fill the flat side, if desired.
  21. Fill a pastry bag or piping device with some filling and pipe enough filling into each of the holes until you notice the Twinkie plump up slightly.
  22. Serve immediately and freeze leftovers, uncovered, on a sheet of parchment paper. Then once frozen store and freeze in freezer bags.

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