I Tried Making Homemade Gourmet Snacks (Twinkies, Oreos, Pop-Tarts, Cosmic Brownies)

Ingredients

• 1 cup Cake Flour (sifted)
• 2 tablespoons Cornstarch (helps keep the cake light)
• 1 teaspoon Baking Powder (double‑acting)
• 1/4 teaspoon Salt (fine sea salt)
• 1/2 cup Unsalted Butter (cut into cubes, melted)
• 1/2 cup Heavy Cream (room temperature)
• 2 teaspoons Vanilla Extract (pure vanilla)
• 8 large Egg Whites (room temperature, 4 for batter + 4 for filling)
• 1/2 teaspoon Cream of Tartar (stabilizes the meringue)
• 1 cup Granulated Sugar (divided: 1/2 cup for batter meringue, 1/2 cup for yolk mixture, plus extra for simple syrup)
• 4 large Egg Yolks (room temperature)
• 1/4 cup Water (for simple syrup)
• 1/4 cup Powdered Sugar (for simple syrup)

Instructions

1. Sift Dry Ingredients

   In a large bowl, sift together the cake flour, cornstarch, baking powder, and salt three times to ensure they are well combined and aerated.

   Time: PT5M

2. Melt Butter and Cream

   Combine the butter cubes and heavy cream in a microwave‑safe bowl. Microwave in 30‑second intervals, stirring between each, until fully melted (about 2 minutes total). Stir in 1 teaspoon of vanilla extract.

   Time: PT5M

3. Whip Egg Whites for Meringue

   In the mixer bowl, add 4 egg whites, 1/4 tsp cream of tartar, and beat on medium speed until foamy. Gradually add 1/2 cup granulated sugar, a tablespoon at a time, until the mixture reaches medium peaks.

   Time: PT10M

4. Prepare Egg Yolk Mixture

   In a separate bowl, whisk together 4 egg yolks, the remaining 1/2 cup granulated sugar, and a pinch of salt until the mixture turns a light yellow and becomes creamy (ribbon stage).

   Time: PT5M

5. Combine Butter Mixture with Yolks

   Pour the melted butter‑cream mixture into the yolk mixture and fold gently with a spatula until just incorporated.

   Time: PT3M

6. Incorporate Dry Ingredients

   Add the sifted dry ingredients to the butter‑yolk mixture in two portions, folding gently after each addition until no flour streaks remain.

   Time: PT5M

7. Fold Meringue into Batter

   Using a large spatula, fold the prepared meringue into the batter in thirds, turning the bowl and lifting from the bottom each time, until the batter is uniform and airy.

   Time: PT5M

8. Pipe Batter into Twinkie Pan

   Grease the Twinkie pan with a thin layer of shortening. Fill each cavity about 3/4 full using the piping bag. Smooth the tops with a toothpick.

   Time: PT5M

9. Bake the Twinkies

   Place the pan on the middle rack of a preheated oven and bake at 350°F for 14‑16 minutes, until the tops are golden brown and a toothpick inserted comes out clean.

   Time: PT15M

   Temperature: 350°F

10. Cool the Cakes

    Remove the pan from the oven, let it sit for 5 minutes, then transfer the Twinkies to a cooling rack to cool completely (about 20 minutes).

    Time: PT20M

11. Make the Vanilla Meringue Filling

    Set up a double boiler. In a heat‑proof bowl, whisk together 4 egg whites, 1/2 cup granulated sugar, and 1/4 tsp cream of tartar. Stir constantly over low heat until the mixture reaches 160°F (71°C). Remove from heat and beat with the mixer until medium peaks form, then fold in 1 tsp vanilla extract.

    Time: PT10M

    Temperature: 160°F

12. Pipe the Filling

    Transfer the meringue filling to a piping bag fitted with a small round tip. Gently insert the tip into the bottom of each Twinkie (there are three holes) and pipe until the cake feels full, rotating the cake as you go.

    Time: PT10M

13. Prepare Simple Syrup

    Combine 1/4 cup water, 1/4 cup powdered sugar, and 1 tsp vanilla extract in a small saucepan. Heat over medium until the sugar dissolves, then let cool.

    Time: PT5M

14. Brush Syrup and Rest

    Using a pastry brush, lightly brush the simple syrup over the tops of all filled Twinkies. Let them sit for 30 minutes to absorb the syrup and set.

    Time: PT30M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

20 g

Fat

4 g

Fiber

0 g