About ⅔ cup jam (I used strawberry, but any flavor works)
¼ cup butter
¼ cup smooth peanut butter
¼ cup powdered sugar
2 Tbsp cream or milk
Instructions
Preheat oven to 325 degrees F. Liberally grease a cream canoe pan, or make your own Twinkie molds! Here's how: Take an approx. 12" sheet of aluminum foil and fold it in half lengthwise. Place a spice bottle in the center of the foil horizontally. Gently fold one long end of the foil around the spice bottle, then roll and tuck the ends up to create a small "canoe." Remove the bottle and place the canoes on a rimmed baking sheet. Make about 8-10, depending on how puffy you want your Twinkies. Make sure to grease the makeshift Twinkie canoes with cooking spray!!
In the bowl of a stand mixer, beat the egg whites on high speed until stiff peaks form. While the egg whites are beating, combine the pound cake mix + the water. Gently fold in ½ of the whipped egg white mixture to combine, then gently fold in the remaining whipped egg whites.
Carefully spoon the batter evenly among the canoe pan/foil canoes, about ½-2/3 full. Bake for approx. 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool the cakes for about 10 minutes before carefully removing the foil and turning the cakes onto a wire rack to cool completely. The foil will be hot, so don't burn yourself!
Once the cakes are cooled, flip them over so you have the flat side face-up. Take a toothpick and make three small holes in a line in the center of the Twinkie. Use the toothpick to quickly "dig" the crumbs out of each hole so it's about the size of your fingertip (I actually used my fingertip to help clrea out some of the crumbs, but be careful not to completely puncture your finger through the Twinkie!)
Place the jam in a piping bag attached with a small circle tip (I used Wilton 6). Stick the piping bag into the hole and gently pipe the jam into the Twinkie's cavities. Allow the jam to set in the Twinkies by placing them upside down (or jam-side up) for about 10 minutes.
Meanwhile, in a small saucepan, melt the butter + peanut butter over medium heat, stirring constantly. Stir in the powdered sugar and cream until a thick glaze has formed. Dip the tops of the Twinkies into the peanut butter glaze, allowing excess to drip off. Repeat with remaining Twinkies. Allow the glaze to set, about 20 minutes, before serving. These are best served the same day but can be stored airtight, at room temperature, for a couple days.
Recipe by The Domestic Rebel at https://thedomesticrebel.com/2013/04/23/peanut-butter-jelly-twinkies/