Lemon Twinkles

Simple one bowl mix for the lemon batter then fill them up with your favorite buttercream!

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Prep Time 1

Cook Time 18

Total Time 1 18

Servings

Ingredients

For the Cake Batter

¼ cup Granulated Sugar 50g
½ cup Monk Fruit Sugar 100g
6 Tbs Fresh Squeezed Lemon Juice 90ml
1 Tbs Lemon Zest
1 cup Plant Milk 240ml
½ cup Vegetable Oil 118ml
2⅛ cups All Purpose Flour (2 cups + 2 Tbs) 265g
1½ teaspoons Baking Powder
½ teaspoon Baking Soda
¼ teaspoon Salt
¾ teaspoon Lemon Extract

For the Filling

OR Your Favorite Buttercream Recipe

Instructions

Preheat the oven to 350°F Lightly Spray your Twinkie Pan
Wash then zest your lemons then squeeze out all the juice to make 6 Tablespoons
Combine all of the dry cake ingredients including the sugar into a large mixing bowl to whisk by hand
Add the wet ingredients to the dry ingredients & whisk by hand for about 30 strokes until smooth
Portion the batter into the Twinkie pan filling 3/4 way to the top & bake for approximately 15-18 minutes or when they are springy to the touch when you gently press the centers
Cool the cakes in the pan until you can safely turn them out onto a cooling rack to cool the rest of the way.
Meanwhile prepare your buttercream recipe & once the cakes are cooled poke 3 holes into the bottom & pipe some buttercream into each one

Notes

Be sure to read all the notes for success above the recipe

Storage 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