This one is made with corn meal so it has a yellow color just like the original.
8 ounces (two sticks) unsalted butter (melted) or margarine
2 cups sugar
4 large eggs
2 ¾ cups all purpose flour
¼ corn meal
1 tablespoon baking powder
1 teaspoon baking soda
1 ½ teaspoon kosher salt
1 ¼ cups buttermilk (or 1 cup and 1 tablespoon non-dairy creamer PLUS 3 tablespoons white vinegar for pareve equivalent)
Whisk together butter, sugar, eggs and buttermilk. Fold in dry ingredients. Spoon into prepared moulds and bake at 350 for about 20 minutes. Once cool, trim the tops and inject filling.
If you made in muffin cups, either in just filling or scoop out some of the center of the muffin and fill with filling.
16 ounces cream cheese or tofutti cream cheese
1 cup powdered sugar
¼ cup whipping cream, whipped
1 vanilla bean scraped and pod discarded (optional, but tasty)
In a mixer, beat cream cheese until light and fluffy. Add in powdered sugar and mix on low speed so that it does not fly all over the kitchen. Fold in whipping cream and vanilla bean.
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