Rebecca Minkoff RM Edit

Gingerbread Twinkie

When Hostess announced last month that it was going out of business, the news sent everyone with a sweet tooth scrambling for the last remaining boxes of Twinkies, Snowballs, Ho Hos and Ding Dongs on the supermarket shelves. But those lovers of baked goods who weren’t so quick to stock up on the historic cream-filled cakes can take solace in the fact that there’s a more gourmet version floating around the restaurant circuit. Jamie Sudberg, the pastry chef at The Stanton Social and Beauty & Essex, has crafted a timely and nostalgic treat that we can’t wait to try over the holidays (and possibly make for ourselves): Gingerbread Twinkies with Pumpkin Cream Cheese Filling. Imagine the soft, spongy exterior of a Hostess Twinkie, but made of gingerbread cake, infused with cinnamon and a touch of nutmeg. Instead of the sugary vanilla cream filling, the inside of the cake is cored out with a flavorful pumpkin cream cheese frosting. Although we mourn the loss of the Twinkie, we think Sudberg’s version is a perfectly seasonal substitute. Test out her recipe for yourself below or head to The Stanton Social for her authentic version.

The Stanton Social

Gingerbread Twinkie with Pumpkin Cream Cheese Filling

Gingerbread Cake:
Yield: 24

Ingredients:
8 oz Butter
210 grams Light Brown Sugar
4 Eggs
¼ tsp Vanilla Extract
360 grams Molasses
2 cups of Milk
520 grams of Flour
2 tsp of Baking Soda
½ tsp of Salt
1 tbs of Cinnamon
2 tsp of Ginger
1/8 tsp Nutmeg
¼ tsp Cardamom

Instructions: Cream the butter and the sugar together until it is smooth—scraping down the sides along the way to ensure ingredients are completely mixed. Whisk eggs, vanilla, molasses and milk together. Mix dry ingredients together (flour, baking soda, salt, cinnamon, ginger, nutmeg and cardamom). Begin by slowing adding a small amount of the wet ingredients to the creamed butter sugar mixture. Slowly add a small amount of the dry ingredients. Continue to alternate adding wet and dry ingredients until both are completely incorporated into the mixture. Pour into greased (with butter) molds. Bake at 325 F for 20 minutes.

Pumpkin Cream Cheese Filling:
Yield: 1 Quart

Ingredients:
1 pound of cream cheese
4 oz butter
3 oz sugar
½ cup pumpkin puree
¾ tsp cinnamon
½ tsp ginger
1/8 tsp cardamom
pinch nutmeg

Mix ingredients together.

Assembly:
Once gingerbread cake has cooled, core the insides of the cake out (apple corer will do). Fill pastry bag with a small pastry tip with mixture. Use the pastry bag to fill up the cored out gingerbread cake.

The Stanton Social is located at 99 Stanton Street between Orchard and Ludlow streets.