Funfetti-fied! | Funfetti Twinkies

We started making a list of recipes we wanted to create and share and about half of them involved funfetti. So. We decided to embrace it and just start a whole FUN FREAKING FETTI series! And we’re calling it Funfetti-fied! Because… there really are no funfetti puns or song lyrics? Who knew. Couldn’t think of a better way to kick things off than with a classic… TWINKIES! Funfetti Twinkies. It happened. It’s happening. Make it happen.

For the cake:

3/4 cup butter
1/2 cups sugar
3 eggs
1 1/2 cups cake flour
1/2 cup heavy whipping cream
2 teaspoons vanilla
1/3 cup of confetti sprinkles
A twinkie pan, like this!

For the filling*:

3/4 cup softened butter
2 cups powdered sugar
1 teaspoon vanilla extract
1 to 3 tablespoons milk
1/4 cup confetti sprinkles

*We used more of a buttercream filling because we wanted to make it funfetti too! For a more traditional Twinkie filling, use a marshmallow based filling recipe like this one!

1. Preheat oven to 325 degrees.
2. Cream together the butter and the sugar until light. Add in the eggs, 1 at a time, mixing well after each.
3. Combine the heavy whipping cream and the vanilla.
4. Add the flour and the cream alternately, beginning and ending with flour. Scrape sides of bowl and mix just until combined. Fold in the sprinkles.
5. Butter and flour your twinkie pan. Fill each twinkie mold 3/4 of the way with batter.
6. Bake in preheated oven on the middle rack until set and very lightly browned (anywhere from 15 to 25 minutes depending on size of your pan and your oven) The bottoms will puff up but you can trim the excess. Let cool slightly and remove from pan. Trim if necessary. Repeat with the rest of your batter (depending on size of pan, etc.)
7. Cream the butter in the bowl of an electric mixer till light. Add in the powdered sugar and mix on low speed till combined. Add in the vanilla and the milk. Mix well. Fold in the sprinkles.
8. Place filling into a piping bag fitted with a medium round tip.
9. To assemble, press the tip into the bottom of each twinkie and gently squeeze some filling in. Do this in a row of 2 or 3 in the bottom of each twinkie.

Photos by Jeff Mindell | Recipe by Theresa Rountree | Styling + Creative Direction by Kelly Mindell

We’ve already got a long list going, but if you have something that you’d like to see funfettified, tell us in the comments below! If not, then go try some twinkies!!!!

p.s. Funfetti creamsicles!