Lemon Twinkles – Gretchen’s Vegan Bakery

Spinning off on the Twinkie with these new lemon Twinkles!

This one boasts a reduced sugar version to suit us well into adulthood!
*lots of people asking how NOT to make this reduced sugar*
PLEASE READ NOTES FOR SUCCESS

Soft and spongy lemon cake filled with reduced sugar buttercream!

So easy to make and even easier to eat so beware!

Miniature anything has a tendency to disappear way too fast!

Notes for Success:

You will need a special Twinkie Pan to make these Lemon Twinkles *not sponsored

For those who prefer the vanilla version simply omit the lemon juice and zest replace with more plant milk
However be sure to add 2 teaspoons of vinegar to the milk to help activate the baking soda

Gluten free flour in a 1:1 blend like Bob’s Red Mill can be substituted for the all purpose flour in the same amount as listed *not sponsored
Although I am not an avid gluten free baker I have learned that by allowing the batter to sit for about 30 minutes before baking will help the final texture
As well as baking for an additional 10 to 20 minutes longer than the recipe specifies *this time is dependent upon the size of the pans you are using

If you are not interested in sugar free baking simply use regular granulated sugar

I really only like using Monk Fruit sugar as a replacement in my baking recipes
And I’ve also had good luck with allulose although I do not prefer it as I find it has a bitter and drying aftertaste
Additionally I do not replace the total amount of sugar withe the substitutes sugar since I find it alters the texture a bit too much

Be sure to click through and watch the YouTube video all about Sugar Free Baking

As well as my in depth article to help you with low sugar and free baking

Lemon Twinkles

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

Prep Time 1 hour hr

Cook Time 18 minutes mins

Total Time 1 hour hr 18 minutes mins

Ingredients  

1x2x3x

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
• 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

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