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Twinkie Withdrawal? Hedy Goldsmith Shows Us How To Make Red Velvet Twinks

Categories: Recipes
red velvet twinks.jpg
Courtesy of Michael's Genuine Food & Drink and Hedy Goldsmith
Red Velvet Twinks. Even better than the ones we had as kids.
The last batch of Twinkies has left the building. According to Fox News, the very last shipment of Twinkies was shipped to Chicago's Jewel-Osco grocery chain this week. 20,000 boxes of Twinkies, and 5,000 boxes of Ding Dongs, Zingers, and Orange Cupcakes were flying out of the store, in what was dubbed, "Twinkie Tuesday."

Read also:
- Twinkie Extinction: Say Goodbye to These Ten Iconic Snacks


If you're mourning the loss of a childhood friend, fret not, because Miami's own magical oven elf is here to save the day.

Michael's Genuine Food & Drink's pastry chef and author of Baking Out Loud, Hedy Goldsmith, has shared her recipe for Red Velvet Twinks with us. Even better than the classic snack cake, Goldsmith makes hers with red velvet cake, resulting in a delightful and festive treat for the holidays -- or any day.
Hedy Goldsmith's Red Velvet Twinks
Makes 16

Ingredients
For the cakes
2 ½ cups cake flour
2 tablespoons natural dark cocoa powder (preferably Valrhona)
1 teaspoon kosher salt
1 ½ cups sugar
1 ½ cups canola oil
2 extra-large eggs, at room temperature
2 teaspoons vanilla bean paste or pure vanilla extract
1 teaspoon red food coloring gel (or 2 teaspoons liquid coloring)
1 cup buttermilk, at room temperature
2 teaspoons white vinegar
1 ½ teaspoons baking soda

For the filling
4 ounces cream cheese, at room temperature
4 ounces goat cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 ½ cups confectioners' sugar
1 teaspoon vanilla bean paste or pure vanilla extract
½ teaspoon kosher salt
2 cups chopped toasted pecans or shredded coconut

Directions
To make the cakes, position racks in the upper middle and lower middle of the oven, and preheat the oven to 350°F (325°F if using a convection oven). Lightly grease (preferably with Pam) two canoe baking pans. (Similar to muffin tins, these pans have 8 oblong cups with rounded bottoms. You can buy them in gourmet equipment or bakeware shops or online.)

Sift the flour, cocoa powder, and salt together.

Using an electric mixer fitted with the whisk attachment, beat the sugar and oil on medium speed until blended. Add the eggs, vanilla, and food coloring and beat on medium speed for one minute, until blended. Add a third of the flour mixture, and beat on low speed until just blended. Add half of the buttermilk and mix on low speed until just blended. Repeat with the remaining flour mixture and buttermilk, ending with the last third of the flour mixture, mixing until the dough just comes together.

Stir the vinegar and baking soda together in a small bowl. Add to the batter and stir using a rubber spatula until just blended.

Divide the batter evenly between the prepared baking pans. Bake for 17 to 19 minutes (14 to 17 minutes if using a convection oven), switching the baking pans' positions halfway through baking, until the tops feel slightly firm and a toothpick inserted in the center of one cake comes out clean. Transfer the baking pans to wire racks and let cool completely.

To make the filling, using an electric mixer fitted with the paddle attachment, beat the cream cheese, goat cheese, and butter on medium speed for about two minutes, until soft and smooth. Add the confectioners' sugar, vanilla, and salt, and beat on medium-high speed for two minutes, until smooth, light, and fluffy.

Scrape three-quarters of the filling into a piping bag fitted with a 1/4-inch plain tip, leaving the remaining quarter of the icing in the bowl for use in the next step.

Because the round top of these cakes actually becomes the bottom, you'll want to trim off this rounded part using a serrated knife. To fill, hold a cake in one hand, flat side up, and push the tip of the pastry bag into the flat side of the cake about 1 inch from the end. Squeeze about 1 tablespoon of filling into the cake. Repeat two more times, evenly spacing the filling across the cake. Using a small spatula, cover the bottom with a thin layer of the remaining icing. Dip the bottom into the pecans or coconut, and arrange, rounded side up, on a serving plate. Repeat with the remaining cakes. Serve immediately or store in an airtight container in the refrigerator for up to three days.

Follow Laine Doss on Twitter @LaineDoss and Facebook.

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Location Info

Michael's Genuine Food & Drink

130 NE 40th St., Miami, FL

Category: Restaurant


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