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 creamy buttercream, these will have you completely forgetting the boxed kind for sure.
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 Buttercream:
- 1/4 cup vegan "butter" (or organic vegetable shortening) room temp
- 1/4 cup organic vegetable shortening at room temp (not cold or melted) You can also replace this with vegan butter or use a combination
- 3 1/2 cups powdered sugar
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 tablespoons unsweetened plant-based milk
Instructions
Vegan Buttercream:
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Beat "butter" in a large mixing bowl until creamed. Add vanilla and almond extract, salt, and powdered sugar one cup at a time. Add milk beat until light and fluffy. You may need to add more milk as needed for frosting consistency to be light and fluffy.
Doughnuts:
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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.
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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).
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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.
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.