As one does, I first spied a Twinkie Bundt on Pinterest a few weeks ago and immediately became consumed with making my own primarily because it’s spectacularly fun to say, and also call someone, maybe or maybe not as a compliment. [As you can infer, we really like to flex our maturity at the Smitten Kitchen.] The recipe turned out to hail from the talented food blogger and cookbook author Shauna Sever‘s book, Pure Vanilla, but as I am stubborn, I wanted to go in my own direction with it as I have a buttermilk bundt I’m rather fond of and a simple marshmallow frosting that we could use instead of the jarred marshmallow filling suggested.
If only things were this simple! My first step was to find a Twinkie, yes, the snack cake with a reputation for having an indefinite shelf life and I’ve decided that economists need to start something of a Twinkie Index, which measures how fancy your neighborhood has gotten and how hopeless your chances are of ever buying real estate by the presence or absence of this one-time snack aisle staple. I couldn’t find a one, i.e. we are doomed. I went to four bodegas, two drugstores (because in America you buy your candy at pharmacies!) and two grocery stores and found nada. I had to have one ported in from a different part of the city and did you know they contain beef tallow? I digress, I promise this isn’t going to be one of those sanctimonious rants about how gross packaged food is; this isn’t that kind of website and if eating a Twinkie once a decade makes you happy, so be it. This was more of a reminder that some labels are better not read.
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