Ingredients
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 3 cups all-purpose flour
– 1 cup milk
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– 2 cups fresh peaches, peeled and chopped
– 1 cup peach preserves
Equipment Needed
– Mixing bowls
– Hand or stand mixer
– Rubber spatula
– Twinkie pan
– Measuring cups and spoons
– Cooling rack
– Piping bag (optional)
Step-by-Step Instructions
To start off, preheat your oven to 350°F (175°C). Grease your Twinkie pan with a light coat of cooking spray to ensure everything comes out easily. In a large mixing bowl, cream together the softened butter and sugar until it’s light and fluffy—this part is my favorite! The smell of butter and sugar mixing together is heavenly. Then, add the eggs one at a time, mixing well after each addition. The batter should be smooth and creamy. (See the next page below to continue steps…)