So, I had this great recipe idea. Lillabee twinkies!! I mean, you can’t go wrong with twinkies, right? Well, I went wrong. Very wrong! It turns out that although my first attempt at a Lillabee twinkie was very tasty and super cute, the Lillabee twinkie just didn’t taste like a real twinkie. For one, twinkies are a moist and springy sponge cake. I used the lillabee classic yellow cake mix, which is a gf/df version of a classic buttermilk cake. While they did turn out pretty tasty, I am back to the drawing board for a true sponge cake recipe.
But none-the-less, a lesson learned… when life gives you a flopped twinkie recipe, make cake pops! And I’m so glad I did, because these little gems are superlative!! And don’t worry, I’m working with our new Lillabee Everyday All Purpose Flour blend to come up with a better twinkie recipe… I will nail that twinkie recipe yet! Stay tuned. In the meantime, give these little cuties a try. They rock!
- 1 box Lillabee Classic Yellow Cake Mix + all additional ingredients to prepare the mix (eggs,
- 1 batch of Allergy Friendly Vanilla Bean Frosting (recipe here)
- 1 12 oz bag of Allergy Friendly Mini Chocolate Chips (I use enjoy life- soy, nut & dairy free)
Step One: Bake Cake
Step Two: Crumble Cake, Stir in 1 cup of Frosting & 1/2 cup mini chocolate chips
Step Three: Use an medium icecream scoop to measure out portions of 1 1/2 Tb each. Roll into balls.
Step Three: Melt chocolate in microwave or on a double boiler until smooth. Dip lollipop stick into the chocolate, then insert into center of cake pop dough balls. Let chill for 30 minutes in the freezer.
Step Four: Dip entire cake pop into melted chocolate.
Step Five: Sprinkle a few mini chocolate chips or other garnish on immediately. Allow to cool on wax paper. You may need to transfer to refrigerator to get the chocolate shell to set up.
Step Six: ENJOY!!
As for the Lillabee Twinkies? Still on my “TO DO LIST”!