Dairy Free,  Dessert,  Recipe,  Vegan,  Vegetarian

Twinkie Clone Doughnuts

I’m going to be completely honest and admit it took me a lot of tries before I found the perfect frosting consistency that I wanted.


Okay, but to get to the point here, Twinkie clone doughnuts. I’m sorry, let me repeat myself, Twinkie clone DOUHGNUTS! Yes!!!!!

I think I missed my opportune window for Twinkie recipes when everyone was freaking out about Hostess going out of business and saying things like “we’ll never be able to eat them again!” I heard about people making hundreds of dollars per box on ebay. Who would pay that? People can be so ridiculous, right?

So, I can only recall eating like two or three Twinkie in my lifetime, it’s probably been about a decade and a half since I last had one. You know how everything tastes better when you’re little (especially when it’s something you’re mom doesn’t buy)? Well, when I was really young I loved them, they were so soft and filled with fluffy cream. It wasn’t until I was a little older that I realized they really weren’t all that. However, the idea is genius, but a homemade version is the way to do it right.

I’ve seen people make Twinkie pans out of foil, and that’s something I would totally do, but I thought it would be a whole lot easier to just use my handy dandy doughnut pan and call it a day. Don’t you agree? So much quicker and, come on, who doesn’t get excited at the sight of that familiar shape of a doughnut?

Like I said, I went through a bunch of different frosting recipes to get to one that I liked for these. The one I ended up with is a Swiss meringue that is a little touchy but so worth a little extra effort! Just read the instructions and have some patience because it takes a few minutes. As for the finished product, basically, if you already have memories of packaged Twinkies then these should make you childishly happy.

Twinkie Clone Doughnuts (Vegan)

If you've ever wanted to make your own version of those iconic treats then this recipe's got you covered. Filled with a Swiss meringue buttercream, these will have you completely forgetting the boxed kind for sure.

Prep Time 45 minutes
Cook Time 35 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes

Ingredients

Doughnuts:

  • 1/3 cup sunflower oil or preferred baking oil
  • 1 cup sugar
  • 1/4 cup unsweetened applesauce
  • 1 cup full-fat coconut milk
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 1/2 cups flour

Vegan Swiss Meringue Buttercream:

  • 2 15- ounce cans aquafaba liquid from a can of garbanzo beans
  • 2/3 cup sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 cup organic vegetable shortening at room temp (not cold or melted) You can also replace this with vegan butter or use a combination

Instructions

Vegan Swiss Meringue Buttercream:

  1. Pour the aquafaba into a small saucepan and set over medium high heat until it comes to a boil. Once boiling reduce to simmer and allow it to reduce for about 10 minutes. Remove from heat and immediately add the sugar and stir to dissolve.
  2. In the bowl of a stand mixer, start beating the aquafaba mixture and cream of tartar on medium speed and increase speed a little after every minute for about 5 - 7 minutes until soft peaks form. Now add the molasses, vanilla, almond, and salt and beat on high until stiff peaks form. At this point it should be very stiff and hold its shape well.
  3. Now it's time to add the shortening. Drop in into the bowl in a few large spoonfuls while mixing on medium speed and increase speed to high. (At this point it's very likely that it might start to separate but don't panic.)

  4. Continue beating and it will start coming back together into a fluffy dream of a frosting. At this point carefully fold in chocolate chips with a rubber spatula and place frosting bowl in fridge until needed.
  5. Preheat oven to 350 degrees F (180 C) and grease 2 non-stick, 6-count, doughnut pans well with oil. Stir oil and sugar together in mixing bowl (no need to wash after the filling) until creamed. Beat in applesauce and milk, then add salt, baking powder, vanilla, and flour and mix until smooth.
  6. Pour scoops of batter into donut pans and fill to the line. Bake for 15 to 18 minutes until just starting to brown on top. Remove and cool completely, then loosen from pan (I find the side of a spoon works well for this).
  7. Fill a pastry bag, fitted with long narrow tip, with your filling. Use chopstick or skewer to poke 3 - 4 holes around the doughnuts then pipe filling sideways into doughnuts. Serve as soon as possible after piping because the doughnuts will absorb the cream filling after a while.

Recipe Notes

If you need to make this ahead of time it's best to keep filling separately and just wait to fill right before serving.

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