Hello & Happy Monday!!
Sometimes we look up and realize just how fast time is flying by. Days turn into weeks, months into years, and before you know it..
You’ve forgotton to share your vegan Red Hot Twinkies you made over the summer when the weather calls for snow any day now lol.
This recipe was inspired by the classic Red Hot Candy from the 90’s that many loved and enjoyed. I personally, ..did not like them lol, but was subjected to them growing up in my home..
The irony of it all is now.. I LOVE all things spicy!
If you love the idea behind Twinkies, but like the entire rest of the world don’t have room for tons of processed chemicals in your diet, then this recipe along with other twinkie recipes on EDS will be your go to!
What’s fab about this Twinkie recipe is that they are so easy to make, use minimal ingredients, are fun, and great for gatherings!
Truth: There is nothing more nostalgic than Twinkies and Red Hots..
If you love sweet and spicy you have to try these!
Why this recipe rocks:
Great for entertaining
Can use the foundation of the recipe and make whatever flavor Twinkie you desire!
Soft & spongey
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 tsp cinnamon
- 3 tablespoons coconut oil
- 1/2 coconut sugar
- 1 teaspoon apple cider vinegar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup almond milk
- 1 cup Dollop Gourmet Cinnamon Vegan Icing
- 1 (piping gun to fill twinkles)
- 3/4 cup Brown Sugar
- 1/2 Cup All Purpose flour
- 4-5 Tablespoons Vegan Butter, Cold
- 3 Tablespoons Pure Maple Syrup
- 1 tsp cinnamon
- Preheat oven to 350 degrees F. Grease Twinkie pan with coconut oil and set aside.
- In a small bowl, whisk together the flour, baking powder, salt, cinnamon, and baking soda, set aside. In a large bowl, beat together the coconut oil, vanilla extract and coconut palm sugar with a food processors/mixer. Once ingredients are creamy and beaten together, add into the flour mixture. Combine apple cider vinegar and almond milk. Beat until ingredients are smooth and combined and frothy. Add to the mix.
- Pour the batter into each well of the pan, distributing evenly.
- Bake for 15-20 minutes, or until cake springs back with lightly touched or knife comes out clean when inserted into the middle of the cake. Set aside and allow to cool briefly. Combine all the ingredients for the streusel topping and bake for another 5-7 minutes. Remove, let cool, and fill.
- Once Twinkies are cooled, Place the icing in a squeeze bottle fitted with a tip or a pastry bag fitted with a metal tip or use one of the guns. Fill the cakes from the bottom and or the front, making about 3-5 holes which go about 1/2 through the depth of each cake.
- Store in the refrigerator, yields 6 Twinkies.
- 1 can coconut milk, full fat, refrigerated for at least 8 hours (make sure to skim the solid part off and drain off the liquid coconut milk)
- 1/2 cup powdered sugar
- 1 tsp cinnamon
- 1 tsp cayenne pepper
- 1-2 teaspoons vanilla extract
- In a large bowl, place the solid coconut milk that has been chilled, Make sure you are using just the solid part after the milk has been chilled (refer to the link to Angela's tutorial for a step by step process). Whip the coconut milk solid with a hand mixer or stand mixer until it becomes fluffy and airy, add in the powdered sugar and vanilla extract, continue whipping until combined throughout.Store in the refrigerator until cakes are ready to be filled.
- 2 cups powdered sugar
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp cayenne
- 1 tbsp almond milk