Delicious Peach Cobbler Twinkies (Print Version)
# Ingredients:
→ For the Pound Cake Twinkies
01 -
1 cup (230 g) unsalted butter, softened
02 -
1 3/4 cups (350 g) granulated sugar
03 -
4 large eggs
04 -
2 teaspoons vanilla extract
05 -
2 1/2 cups (315 g) all-purpose flour
06 -
1 teaspoon baking powder
07 -
1/2 teaspoon salt
08 -
1 cup (240 ml) whole milk
→ For the Peach Cobbler Filling
09 -
2 cups (400 g) diced fresh or canned peaches (drained)
10 -
1/4 cup (50 g) granulated sugar
11 -
1/2 teaspoon ground cinnamon
12 -
1/4 teaspoon ground nutmeg
13 -
1 tablespoon cornstarch mixed with 2 tablespoons water
→ For the Whipped Cream Filling
14 -
1 cup (240 ml) heavy whipping cream, chilled
15 -
3 tablespoons powdered sugar
16 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
Preheat your oven to 325°F (160°C). Grease a Twinkie pan or mini loaf pan. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Fill the prepared molds about 3/4 full with batter. Smooth the tops with a spatula. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely in the pan before removing.
02 -
In a saucepan, combine the peaches, sugar, cinnamon, and nutmeg. Cook over medium heat for 5-7 minutes until the peaches are soft and juicy. Stir in the cornstarch slurry and cook for another 1-2 minutes until the mixture thickens. Remove from heat and let cool completely.
03 -
In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer to a piping bag fitted with a round tip.
04 -
Using a skewer or the end of a wooden spoon, make three small holes in the bottom of each pound cake Twinkie. Pipe a small amount of whipped cream into each hole. Spoon the cooled peach cobbler filling on top of each Twinkie, letting the syrup drizzle slightly down the sides.
05 -
Serve immediately, or refrigerate until ready to enjoy. These treats are best served chilled or at room temperature.
# Notes:
01 -
Use store-bought pound cake or pre-made mini cakes for quicker preparation.
02 -
Swap peaches for other fruits like apples or berries for a different twist.
03 -
Store assembled Twinkies in an airtight container in the refrigerator for up to 3 days.