The simplest and tastiest snack is this batch of cinnamon crisps. A sweet tooth will be satisfied.
| Prep Time: | 45 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 5 mins |
| Servings: | 24 |
| Yield: | 2 dozen snack cakes |
Ingredients
- 1 ¼ cups butter
- 2 ¾ cups white sugar
- 5 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup milk
- ¼ teaspoon salt
- 2 teaspoons hot water
- 1 (7 ounce) jar marshmallow creme
- ½ cup vegetable shortening
- ⅓ cup confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 12-cup ladyfinger cake pans or canoe pans.
- Cream butter and white sugar in a bowl with an electric mixer until fluffy; mix in eggs and 1 teaspoon vanilla extract. Whisk flour, baking powder, and 1/4 teaspoon salt in a separate bowl; gradually mix flour mixture into butter mixture, a little at a time, alternating with milk to make a smooth batter. Spoon batter into prepared cake pans.
- Bake in the preheated oven until the snack cakes are golden brown and set in the middle, about 20 minutes. Let snack cakes cool about 10 minutes before turning out to finish cooling on wire racks.
- Dissolve 1/4 teaspoon of salt in hot water in a small bowl and set aside. Mix marshmallow creme, vegetable shortening, confectioners’ sugar, and 1 teaspoon vanilla extract in a separate bowl. Beat with an electric mixer on high until filling is fluffy. Beat the salt solution into the filling. Pipe filling into cooled snack cakes.
- You can add 1/2 bag of mini chocolate chips to batter if you like. If you add chocolate chips, bake 25 minutes at 350 degrees F (175 degrees C).
- For chocolate filling variation, melt down 2 squares of non-sweetened baker’s chocolate and add to the cream filling.
Nutrition Facts
| Calories | 322 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 163 mg |
| Sugars | 29 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I made these as cupcakes. I cut back on the butter by 1/4 cup and back on the sugar by 3/4 cup leaving everything else the same and these turned out perfectly. They are still a little on the sweet side for me so, I will continue to cut back on sugar to find that point that my family prefers. Good recipe!
Great cake, very tasty will be able to add any toppings
To be honest I didnt make the twinkes.I cut the recipe in half and made a cake with strawberries,bananas and cool whip..It was the bomb.