Lemon Twinkles
 
Prep time
Bake time
Total time
 
Serves: 18
Ingredients
  • For the Cake Batter
  • Granulated Sugar ¼ cup (50g)
  • Monk Fruit Sugar ½ cup (100g)
  • Fresh Squeezed Lemon Juice 6 Tablespoons (90ml)
  • Lemon Zest 1 Tablespoon *from 2 small lemons
  • Plant Milk 1 cup (240ml)
  • Vegetable Oil ½ cup (118ml)
  • All Purpose Flour 2 cups + 2 Tablespoons (265g)*see notes for Gluten Free
  • Baking Powder 1½ teaspoons
  • Baking Soda ½ teaspoon
  • Salt ¼ teaspoon
  • Lemon Extract ¾ teaspoon
  • ½ Recipe Low Sugar Buttercream
  • OR Your Favorite Buttercream Recipe
Instructions
  1. Preheat the oven to 350°F
  2. Lightly Spray your Twinkie Pan
  3. Wash and then zest your lemons then squeeze out all the juice to make 6 Tablespoons
  4. Combine all of the dry cake ingredients including the sugar into a large mixing bowl to whisk by hand
  5. Add the wet ingredients to the dry ingredients and whisk by hand for about 50 strokes until smooth
  6. Portion the batter into the Twinkie pan filling ¾ way to the top and bake for approximately 15-18 minutes or when they are springy to the touch when you gently press the centers
  7. Cool the cakes in the pan until you can safely turn them out onto a cooling rack to cool the rest of the way.
  8. Meanwhile prepare your buttercream recipe and once the cakes are cooled poke 3 holes into the bottom and pipe some buttercream into each one
Notes
Lemon Twinkles will stay fresh at room temperature lightly covered for up to 3 days
For longer storage refrigerate for up to 1 week
Freeze for 1 month wrapped well
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/lemon-twinkles/