The Weeknight Table

Ingredients

Baking Aisle
2 cups all purpose flour
3½ cups sugar
1 teaspoon baking soda
1 pinch salt
1 cup vegetable oil
1 cup Biscoff cookie butter (divided)

Dairy
2 eggs
1½ cups buttermilk
8 ounces cream cheese
1 cup cold heavy cream

Flavorings
1 tablespoon vanilla extract
1 teaspoon vanilla extract

Instructions

Begin by combining the sugar, vegetable oil, buttermilk, and ½ cup of the Biscoff cookie butter in a bowl and stirring until the sugar has mostly dissolved. The batter should look smooth and slightly caramel colored.

Add the eggs and 1 tablespoon vanilla extract and stir until fully combined.

Next add the baking soda, salt, and flour and mix just until everything is incorporated and the batter is smooth.

Grease and flour your Twinkie molds thoroughly and fill each mold about two thirds full. Bake at 350°F for about 12 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before filling.

To make the cookie butter cream filling, combine the cream cheese and sugar in a bowl and mix until the sugar has dissolved and the mixture is smooth.

Add the remaining ½ cup Biscoff cookie butter and 1 teaspoon vanilla extract and mix until well combined.

Pour in the cold heavy cream and whip on high speed until the filling becomes light, fluffy, and pipeable.

Once the cakes are completely cooled, transfer the filling to a piping bag and pipe the cookie butter cream into the center of each cake until filled.