Twinkies with Kelapo Coconut Oil!

Today is the day! The iconic Twinkie is back on store shelves all across America. Though many people are excited about the return of this snack food giant, who knows how long it is going to last. What will Twinkie lovers do if there snack is, once again, removed from their lives?? Do not fret, lovers of the crème filled sponge cake, I came across a recipe from The Brown Eyed Baker, which I have modified to include coconut oil, which is for delicious homemade Twinkies.

Here’s what you need:

For the Cake:
1 (16-ounce) box pound cake mix
4 egg whites
                                                                ⅔ cup water

For the Filling:
2 teaspoons hot water
¼ teaspoon salt
1 (7-ounce) jar marshmallow crème (about 2 cups)
½ cup Kelapo Coconut Oil
⅓ cup powdered sugar
½ teaspoon vanilla extract

Directions:

1. Preheat oven to 325 degrees F.

2. If you have a Cream Canoe Pan, spray it with non-stick cooking spray. If you do not, make your own molds as follows:

Tear off a large square of aluminum foil (about 12-inches square), then fold it in half one-way, then the other, so you have a smaller square. Wrap the piece of foil around a spice bottle, closing the ends, and leaving the top open. Remove the bottle and place the foil form on a baking sheet or in a large baking pan. Repeat with 9 more pieces of foil to make 10 total molds. Spray the inside of the molds with Kelapo Coconut Oil non-stick cooking spray and set aside.

3. In a medium bowl, beat the egg whites on medium-high speed until stiff peaks form; set aside.

4. In a large bowl, combine the cake mix and water on low speed for 30 seconds, then on medium speed for an additional 2 minutes, making sure it’s thoroughly blended. Using a rubber spatula, fold in ⅓ of the egg whites to lighten the batter. Then, gently fold in the remaining egg whites until completely combined

5. Divide the batter evenly between the molds.

Bake for 30 minutes, or until the cakes are golden brown on top and a toothpick inserted into the center comes out clean. Using oven mitts and being careful not to burn turn the cakes out of the foil molds and place them right side up on a cooling rack. Allow to cool completely before filling.

For the Filling

6. In a small bowl, stir together the hot water and salt until the sale has dissolved; set aside. In a large bowl, combine the marshmallow crème, shortening, powdered sugar and vanilla; beat on high speed until light and fluffy, scraping the sides of the bowl as needed. Add the salt solution and beat again on medium speed for 30 seconds to 1 minute, or until thoroughly combined.

7. Use a toothpick or skewer to poke three holes in the bottom of each cake, moving it around to create a sizable hole to fill with frosting. Use a piping bag and decorating tip or a plastic Ziploc bag with a corner snipped off and pipe frosting into each of the holes, filling as much as you can without allowing the cake to crack.

I really hope you all enjoy these tasty treats as much as I did! What should we try to make next with coconut oil?

-Sebastian