TGON Bakes X-men

TGON Bakes: X-Men Phoenix Twinkies

In X-Men: Apocalypse we see Quicksilver eating a twinkie before he has to save all the students from Xavier’s School for Gifted Youngsters. And now you can make the same twinkies, but I don’t think you could eat them as fast as Quicksilver can 😉



Nonstick cooking spray or vegetable oil
70 gr cake flour
35 gr all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
30 ml milk, preferably whole
55 gr unsalted butter
1/2 teaspoon vanilla extract
5 large eggs, at room temperature
150 gr granulated sugar
1/4 teaspoon cream of tartar

150 gr granulated sugar
1 tablespoon light corn syrup
45 ml water
3 large egg whites
1/8 teaspoon salt
1/2 teaspoon vanilla extract


How to bake

1. In the metal bowl of a standing mixer that stands over a saucepan of simmering water, combine the sugar, corn syrup, water, egg whites, and salt.
2. Cook over medium heat, stirring frequently until the sugar has completely dissolved.
2. Attach the bowl to the mixer fitted with the whisk attachment.
3. Beat the mixture on high speed until glossy, thick, and billowing peaks form.
4. Then beat in the vanilla and cool until use

1. Preheat the oven to 350°F (175°C) and adjust the oven rack to the lower-middle position.
2. To make single-use Twinkie molds, start with a piece of aluminium foil, preferably heavy-duty, that’s approximately 14 inches (35 cm) long. It should be just a little longer than it is wide.
3. Fold the foil in half lengthwise, then fold it in half again to create a rectangle that’s about 6 inches (15cm) long and 7 inches(17cm) wide.
4. Repeat to make a dozen rectangles.
5. Place 1 sheet of folded foil on your work surface, with the long side facing you. 6. Place a standard-size plastic or glass spice jar on its side in the center of the foil, the jar’s long side also facing you.
7. Bring the long sides of the foil up around the jar.
8. Fold the foil in around both top and bottom ends of the spice jar, nice and tight.
9. Repeat until you have 12 foil Twinkie molds. Spritz the molds with an obscenely generous amount of nonstick spray or use your fingertips to coat the molds with vegetable oil. Place the Twinkie molds on a baking sheet or in a roasting pan.
10. Whisk the flours, baking powder, and salt together in a bowl.
11. Heat the milk and butter in a small saucepan over low heat until the butter melts.
12. Remove from the heat add the vanilla, then cover to keep warm.
13. Separate the eggs, placing the whites in the bowl of a standing mixer fitted with the whisk attachment and reserving the yolks in another bowl.
14. Beat the whites on high speed until foamy.
15. Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat until the whites reach soft, moist peaks.
16. Transfer the beaten egg whites to a large bowl and add the egg yolks to the standing mixer bowl.
17. Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until the mixture is very thick and a pale lemon color.
18. Add the beaten egg whites to the yolks, but do not mix.
19. Sprinkle the flour mixture over the egg whites and then mix everything on low speed for just 10 seconds.
20. Remove the bowl from the mixer, make a well in one side of the batter, and pour the melted butter mixture into the bowl.
21. Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed.
22. Immediately scrape the batter into the prepared molds, filling each with about 3/4 inch batter.
23. Bake until the cake tops are light brown and feel firm and spring back when touched. This takes about 13 to 15 minutes.
24. Transfer the pan containing the molds to a wire rack and allow the cakes to cool in the molds.
25. Just before filling, remove each cake from the foil.
26. Using the end of a chopstick, poke three holes in the bottom of each cake, just like in the bottom of real Twinkies.
27. Wiggle the tip of the chopstick around quite a lot to make room for the filling.
28. Transfer the frosting to a pastry bag fitted with a small tip.
29. Pipe the frosting into the holes you created in the bottom of the cakes. As you fill each cake, hold it in your palm and gently exert pressure on it so you can feel the cake expand, taking care not to overfill the cake, which would make it crack.
30. The twinkies are best served still slightly warm.


SOURCE Twinkies & SOURCE Frosting

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