You can now listen online to my recent interview on KCRW's Good Food, where host Evan Kleiman and I talk about Vegan Twinkies.Speaking of Vegan Twinkies, I notice that the Hostess Twinkies Bake Set is once again available at Bed, Bath & Beyond, along with a Hostess Cupcakes Set. Can Sno Balls be far behind?
I actually tried making a Sno-ball cake once (this was pre-vegan), using that Betty Crocker Bake-n-Fill pan. Unfortunately, the empty inside of the cake is too big so they're impossible to cut into manageable slices. I've always meant to turn a chocolate cupcake into a vegan Sno-ball. The only hard part is recreating the rubbery marshmallow stuff. Oh, how I miss those things.
ReplyDeleteI would say the Hostess Cupcake Set would be perfect with the Fauxstess recipe from Vegan with a Vengeance, but I don't see why you would need the Hostess set to make that...
ReplyDeleteMan, but if that picture isn't making me crave vegan twinkies. And I never even liked Twinkies!
These are way too cool!
ReplyDeleteI lurve your website! Thank you for the wonderful inspiration. You've helped make my take-to-work lunches all the more yummy and fun. I'm a lapsed vegan (UNDERSTATEMENT!!) but a very healthy eater and I'm excited to try this recipe. I've not had a Twinkie in decades!
ReplyDeleteXO
Allison
I wish we could figure out how to recreate the Ding Dong...mmm...
ReplyDeleteGreat interview Jennifer! Congratulations!
ReplyDeleteGreat interview Jennifer! Congratulations!
ReplyDeleteVegan Sno Balls? Oh how I wish...
ReplyDeleteinteresting... Do they taste good too?
ReplyDeleteYep. I like to say the only difference between these and real Twinkies is that these actually taste good. Like fluffly white cupcakes filled with frosting.
ReplyDeleteThey're also good filled with jam or chocolate frosting, or covered in chocolate icing ala Lamingtons, with or without the coconut:
http://shmooedfood.blogspot.com/2006/05/vegan-lamingtons.html
Do you ever post great lunches/snack for children w/type 1 diabetes ? I was thinking... He cant have al this sugar but pure good ingredients is the way to go..
ReplyDeletePS thanks for responding to question :D
ReplyDeleteWe are having problems with the twinkies sticking to the pans now that we've made them a few times.
ReplyDeleteAny suggestions?
So far we have gotten nothing but rave reviews.
Thanks for sharing.
Delicious and guilt free! Husband and I were in Vinkie (Vegan-Twinkie) heaven.
ReplyDeleteMy mods: I used coconut flavor instead of coconut extract. I hunted for it at Whole Foods (several), Trader Joe’s, Mother’s Kitchen, Henry’s, and nothing! I will omit it altogether next time; just to compare. I used low fat soymilk, subbed barley malt powder (what a nightmare ingredient to locate) for Suzanne’s Ricemellow Crème. Instead of spraying the pan with a nonstick spray I greased it with Earth Balance “Buttery” Sticks (it’s what I had on hand). I also baked them about five minutes longer. Fantab!
Thanks Jennifer!
I just made the vegan twinkies. My frosting was a little stiff. I didn't have any nonhydrogenated shortening; I used Crisco. Would that make the difference? If so, what kind do you recommend? Thanks much,
ReplyDeleteConnie Mishali
seewhykinsman@blogspot.com
Hi Connie,
ReplyDeleteIt could be the Crisco, or it could just be that your 1 cup of powdered sugar was more full than my 1 cup of powdered sugar. I would recommend adding a few splashes of water or soymilk, just enough to soften the mix. HTH!