Homemade Twinkies Recipes

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HOMEMADE TWINKIES



Homemade Twinkies image

Dispirited by the possible demise in 2012 of Hostess, the company that makes Twinkies, Ho Hos, and Hostess cupcakes, Jennifer Steinhauer began to wonder if she could make Hostess snack cakes, as well as other much-loved junk food from the past, in her own kitchen. She started with this classic, the Twinkie, by buying a canoe pan, which conveniently came with a cream injector. This recipe is a traditional sponge cake-style recipe, with whipped egg whites and sugar forming the base, then filled by cream injector with seven-minute frosting. Neighbors were delighted when she shared the results, but it was short lived. By the next day, the cake had absorbed the cream -- so make sure to eat them fast.

Provided by Jennifer Steinhauer

Categories     dessert

Time 1h40m

Yield 12 homemade Twinkies.

Number Of Ingredients 15

Nonstick cooking spray or vegetable oil
60 grams (1/2 cup) cake flour
30 grams (1/4 cup) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons milk
4 tablespoons unsalted butter
1/2 teaspoon vanilla extract
5 large eggs at room temperature, separated
12 tablespoons sugar
1/4 teaspoon cream of tartar
6 tablespoons unsalted butter, at room temperature
165 grams (1 1/2 cups) confectioners' sugar
3/4 cup Marshmallow Fluff
2 tablespoons heavy cream

Steps:

  • For the cakes: Heat the oven to 350 degrees and adjust the oven rack to the lower-middle position.
  • To make single-use Twinkie molds, cut 12 pieces of aluminum foil 12 inches wide by 14 inches long. Fold each piece of foil in half lengthwise, then fold it in half again to create a rectangle that's about 6 inches long and 7 inches wide. Repeat to make a dozen rectangles.
  • Place one sheet of folded foil on a work surface with a standard-size spice jar on its side in the center of the foil. Bring the long sides of the foil up around the jar, folding the sides and ends as necessary to make a tight trough-shape from which the jar can be removed. Repeat to make 12 foil molds. Spray generously with nonstick spray or coat with vegetable oil. Place the molds on a baking sheet.
  • In a mixing bowl, whisk together the cake flour, all-purpose flour, baking powder and salt. In a small saucepan over low heat, heat the milk and butter until the butter melts. Remove from the heat and add the vanilla. Cover to keep warm.
  • Using a standing mixer, beat the egg whites on high speed until foamy. Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat until the whites reach soft peaks.
  • Transfer the beaten egg whites to a large bowl and add the egg yolks to the standing mixer bowl (there's no need to clean the bowl). Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until the mixture is very thick and a pale lemon color, about 5 minutes. Add the beaten egg whites to the yolks, but do not mix.
  • Sprinkle the flour mixture over the egg whites and then mix everything on low speed for just 10 seconds. Remove the bowl from the mixer, make a well in one side of the batter, and pour the melted butter mixture into the bowl. Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed, about 8 strokes.
  • Immediately scrape the batter into the prepared molds, filling each with about .75 inch of batter. Bake until the cake tops are light brown and feel firm and spring back when touched, 13 to 15 minutes. Transfer the pan containing the molds to a wire rack and allow the cakes to cool in the molds.
  • For the filling: Using a mixer, beat together the butter, confectioners' sugar and Marshmallow Fluff. Add the cream and beat just until smooth.
  • Just before filling the cakes, remove them from the foil. Using the end of a chopstick, poke three holes in the bottom of each cake. Wiggle the tip of the chopstick to make room for the filling. Transfer the frosting to a pastry bag fitted with a 1/4-inch round tip. Pipe frosting into the holes in each cake, taking care not to overfill, until it gently expands. Unlike real Twinkies, these won't last indefinitely. They're best served still slightly warm.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 13 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 115 milligrams, Sugar 28 grams, TransFat 0 grams

HOMEMADE TWINKIES®



Homemade Twinkies® image

These look like Twinkies®, but taste way better than the real deal...and they're better cold/frozen!

Provided by Tyler

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Time 1h40m

Yield 25

Number Of Ingredients 10

4 eggs
½ cup butter, melted and cooled to lukewarm
1 cup water
1 (5.1 ounce) package instant vanilla pudding mix
1 (18.25 ounce) package yellow cake mix
½ cup butter, room temperature
1 (8 ounce) package cream cheese, room temperature
5 cups confectioners' sugar, sifted
1 (8 ounce) container frozen whipped topping, thawed
1 teaspoon vanilla extract

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch jelly roll pans.
  • Beat the eggs until combined; stir in the melted butter. Add the water, pudding mix, and yellow cake mix, stirring well to combine. The batter will be very thick. Divide the batter between the prepared pans, spreading it evenly.
  • Bake until the cakes spring back when pressed lightly with a finger or a tester comes out clean, 15 to 20 minutes. Cool completely on wire racks.
  • To make the filling, combine the room-temperature butter, cream cheese, and confectioners' sugar. Beat until smooth. Stir in the whipped topping and vanilla extract.
  • When the cakes are cool, spread the filling mixture on top of one cake layer. Place the second cake layer on top of the first, and cut into bars. Wrap each bar in plastic wrap and store in the freezer.

Nutrition Facts : Calories 344.7 calories, Carbohydrate 48.8 g, Cholesterol 59.6 mg, Fat 16 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 9.2 g, Sodium 311 mg, Sugar 40 g

HOMEMADE TWINKIES



Homemade Twinkies image

This homemade Twinkies recipe for Hostess snack cakes filled with fluffy cream filling is just like the ones from your childhood. But better.

Provided by Erin Carlman Weber

Categories     Dessert

Time 1h15m

Number Of Ingredients 12

Nonstick cooking spray or vegetable oil
1/2 cup cake flour
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons milk, preferably whole
4 tablespoons (2 oz) unsalted butter
1/2 teaspoon vanilla extract
5 large eggs, at room temperature
3/4 cup granulated sugar
1/4 teaspoon cream of tarter
Seven-Minute Filling, er, Frosting

Steps:

  • Preheat the oven to 350°F (175°C) and adjust the oven rack to the lower-middle position.
  • To make your shiny, single-use Twinkie molds, start with a piece of aluminum foil, preferably heavy-duty, that's approximately 14 inches long. It should be just a little longer than it is wide. Fold the foil in half lengthwise, then fold it in half again to create a rectangle that's about 6 inches long and 7 inches wide. Repeat to make a dozen rectangles.
  • Place 1 sheet of folded foil on your work surface, with the long side facing you. Place a standard-size plastic or glass spice jar on its side in the center of the foil, the jar's long side also facing you. Bring the long sides of the foil up around the jar. The foil won't reach all the way around, and that's okay. Fold the foil in around both top and bottom ends of the spice jar, nice and tight. You'll end up with a sort of trough situation. (Cookbook author Todd Wilbur has a video of the process here; if you're impatient, fast forward to 1:10, where the action starts.) Repeat until you have 12 foil Twinkie molds. Spritz the molds with an obscenely generous amount of nonstick spray or use your fingertips to coat the molds with vegetable oil. Place the Twinkie molds on a baking sheet or in a roasting pan.
  • Whisk the flours, baking powder, and salt together in a bowl.
  • In a small saucepan over low heat, heat the milk and butter until the butter melts. Remove from the heat add the vanilla. Cover to keep warm.
  • Separate the eggs, placing the whites in the bowl of a standing mixer fitted with the whisk attachment (or, if using a hand mixer or whisk, a large mixing bowl) and reserving the yolks in another bowl. Beat the whites on high speed until foamy. Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat until the whites reach soft, moist peaks.
  • Dump the beaten egg whites into a large bowl and add the egg yolks to the standing mixer bowl-there's no need to clean the bowl (or, if using a hand mixer or whisk, simply place the egg yolks in a separate large bowl). Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until the mixture is very thick and a pale lemon color, about 5 minutes. Add the beaten egg whites to the yolks, but do not mix.
  • Sprinkle the flour mixture over the egg whites and then mix everything on low speed for just 10 seconds (or, if using a hand mixer or whisk, until blended but not thoroughly combined). Remove the bowl from the mixer, make a well in one side of the batter, and pour the melted butter mixture into the bowl. Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed, about 8 strokes.
  • Immediately scrape the batter into the prepared molds, filling each with about 3/4 inch batter. Bake until the cake tops are light brown and feel firm and spring back when touched, 13 to 15 minutes. Transfer the pan containing the molds to a wire rack and allow the cakes to cool in the molds.
  • Just before filling, remove each cake from the foil. Using the end of a chopstick, poke three holes in the bottom of each cake, just like in the bottom of real Twinkies. Wiggle the tip of the chopstick around quite a lot to make room for the filling. (Again, you can see this in action, beginning at minute 3.)
  • Scoop frosting into a pastry bag fit with a small tip about 1/4 inch across. Pipe the frosting into the holes you created in the bottom of the cakes. As you fill each cake, hold it in your palm and gently exert pressure on it so you can feel the cake expand, taking care not to overfill the cake, which would make it crack.
  • Unlike real Twinkies, these won't last indefinitely. They're best served still slightly warm.

Nutrition Facts : Calories 171 calories

HOMEMADE TWINKIES



Homemade Twinkies image

I have made these for years. Everyone loves them. They would auction them off at a fundraiser at a local church for $5.00 each piece. I would bake 3 pans to try to fill the demand. I have used 1 cup butter and no crisco and it turned out fine. My daughter always request this for her birthday.

Provided by Melaine

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 8

1 cup milk
5 tablespoons flour
1 cup sugar
1/2 teaspoon salt
1/2 cup Crisco
1/2 cup cold butter
1 teaspoon vanilla
1 baked yellow cake

Steps:

  • Mix flour with milk and boil until thick.
  • (It will be very thick) Cool.
  • Beat until fluffy and add other ingredients one at a time beating well after each addition.
  • Put between layers of cooled cake.
  • Let stand one day to develop flavor.
  • I wrap individually in plastic wrap.

TEXAS TWINKIES



Texas Twinkies image

Brisket- and cream cheese-stuffed, bacon-wrapped jalapenos with a BBQ glaze. This recipe requires pre-cooked brisket. It is a great recipe to use up any leftover brisket.

Provided by burtvilla

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 1h

Yield 12

Number Of Ingredients 7

12 medium jalapeno peppers
12 tablespoons cream cheese, softened
1 ½ pounds Beef, brisket, flat half, separable lean only, trimmed to 0" fat, all grades, cooked, braised
12 slices thick-cut bacon
1 teaspoon kosher salt, or as needed
1 teaspoon coarse ground black pepper
½ (12 ounce) bottle BBQ sauce

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Slice the jalapenos in the shape of a "T": cut a straight vertical line from top to bottom with a cross-cut directly under the stem, making sure to cut only halfway through the jalapenos. Use a spoon to remove and discard all seeds and membranes. Place jalapenos on a baking sheet.
  • Bake in the preheated oven for 10 minutes.
  • Remove from the oven and place jalapenos in a bowl of ice water to extract the rest of the seeds' oil. If you do not do this step, they will be extremely spicy. Raise the oven temperature to 350 degrees F (175 degrees C).
  • Remove jalapenos from the water and blot dry with a paper towel. Spread 1 tablespoon of cream cheese inside of each jalapeno. Place approximately 2 ounces of brisket inside each, then wrap with a slice of bacon. Sprinkle a pinch of kosher salt and a pinch of ground pepper over the top of each bacon-wrapped jalapeno, then transfer to the baking sheet.
  • Bake in the preheated oven for 30 minutes. Remove from the oven and brush tops with BBQ sauce. Continue to bake for 5 minutes more.

Nutrition Facts : Calories 205.3 calories, Carbohydrate 6.5 g, Cholesterol 52.8 mg, Fat 11.7 g, Fiber 0.5 g, Protein 17.6 g, SaturatedFat 5.5 g, Sodium 592.5 mg, Sugar 4.1 g

HOSTESS TWINKIE FILLING (COPYCAT)



Hostess Twinkie Filling (Copycat) image

This is filling for the Twinkie Sponge Cake that is posted here. It comes from a recipe compilation by Gloria Pitzer. It's one of many that I will submit. I hope everyone enjoys them..

Provided by Max Thames

Categories     Lunch/Snacks

Time 45m

Yield 24 Cakes, 24 serving(s)

Number Of Ingredients 5

1/4 lb butter
1/2 cup Crisco
1 cup granulated sugar
1 (5 1/3 ounce) can evaporated milk
2 teaspoons vanilla

Steps:

  • Beat the mixture without stopping for 30 minutes. Sufficient to fill 24 cakes.

Nutrition Facts : Calories 113.4, Fat 8.6, SaturatedFat 4, Cholesterol 12, Sodium 34, Carbohydrate 9, Sugar 8.4, Protein 0.5

HOMEMADE VS. STORE-BOUGHT: TWINKIES RECIPE BY TASTY



Homemade Vs. Store-Bought: Twinkies Recipe by Tasty image

Here's what you need: large eggs, cream of tartar, sugar, cake flour, all-purpose flour, salt, baking powder, milk, salted butter, vanilla, marshmallow fluff, milk, tin foil, medium potato

Provided by Brenda Blanco

Categories     Desserts

Yield 8 servings

Number Of Ingredients 14

4 large eggs, separated
¼ teaspoon cream of tartar
¼ cup sugar
½ cup cake flour
¼ cup all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
2 tablespoons milk
4 tablespoons salted butter, 1/2 stick
1 tablespoon vanilla
8 oz marshmallow fluff
⅓ cup milk
8 square sheets tin foil, 12 in (30 cm) square sheet
1 medium potato, or 1 small spice container

Steps:

  • Using a hand mixer, beat the egg whites in a large bowl until foamy. Add the cream of tartar and continue beating until soft peaks form.
  • In a medium bowl, beat the egg yolks with a hand mixer. Add the sugar a bit at a time and beat until thickened. Add the yolk mixture to the egg whites.
  • Sift the cake flour, all-purpose flour, salt, and baking powder and add to the egg whites. Gently fold until fully combined.
  • Add the butter and milk to a bowl or glass measuring cup and microwave for 20 seconds, or until the butter melts completely. Add the butter mixture and the vanilla to the batter and gently mix.
  • If you have the Twinkie machine, you can simply pour in the batter and follow the machine's instructions.
  • If you're not using the Twinkie machine to bake your Twinkies, preheat the oven at 350ºF (180ºC).
  • If you are using DIY molds, grab a sheet of tin foil, fold it in half, then in half again, and, using a small container or other Twinkie-shaped item, mold the foil into an oblong shape. Trim the excess foil around the edges. Repeat to make 8-10 molds total.
  • Fill the molds halfways and bake for 15 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
  • If you are using a Twinkie baking pan, fill each indent halfway and bake for about 13 minutes, or until a toothpick inserted in the middle of a cake comes out clean. Let the cakes cool down.
  • To make the filling, mix the marshmallow fluff and milk in a large bowl. Microwave for 20 seconds, then set aside to cool.
  • Once the cakes are done, let cool. Fill a pastry bag with the filling. Use the tip to make 3 small holes in each cake, and squeeze in the filling.
  • Enjoy!

Nutrition Facts : Calories 272 calories, Carbohydrate 41 grams, Fat 9 grams, Fiber 0 grams, Protein 6 grams, Sugar 21 grams

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From wideopeneats.com


FRIED TWINKIES - DINNER AT THE ZOO
2020-07-02 Instructions. Heat 3 inches of vegetable oil in a deep pot to 350 degrees F. Place the pancake mix, egg, milk, 2 teaspoons vegetable oil and vanilla extract in a bowl. Stir to combine. Dip each Twinkie into the batter, then place in the oil. Cook for 3-4 minutes, turning occasionally, until golden brown all over.
From dinneratthezoo.com


HOMEMADE HOSTESS TWINKIES | RECIPE - BARTH BAKERY
2019-09-19 Preheat oven to 350°F. Lightly spray a canoe cake pan with non-stick cooking spray. Whisk together the flour, baking powder, and salt in a small bowl. Heat the milk and butter in a small saucepan over low heat until the butter melts. Remove from the …
From barthbakery.com


DIE HARD + HOMEMADE TWINKIES - THE LIT KITCH
2021-12-24 Die Hard Homemade Twinkies Recipe Just a few ingredients are needed for these Die Hard inspired homemade Twinkies. I made my homemade Twinkies using this copycat recipe from Top Secret Recipes. It only takes a few ingredients: egg whites, pound cake mix, shortening, powdered sugar, marshmallow creme, vanilla extract, and salt. This recipe also ...
From thelitkitch.com


HOW TO MAKE HOMEMADE TWINKIE - FOOD MAGAZINE
2021-07-29 Put the rack in the center position in the oven and preheat it to 325°F. Beat together the eggs, vanilla, and sugar in a large mixing bowl, or in the bowl of a stand mixer until foamy. It may take 3-4 minutes. Add oil and mix it to combine. Add the dry ingredients. Mix gently until moistened. Add the milk.
From foodmag.ca


PIGGLY WIGGLY - FANTASTIC HOMEMADE TWINKIES RECIPE
Fantastic Homemade Twinkies Serves 10. 2 teaspoons hot water, for filling: 2/3 cup cold water, for cake: 4 egg whites: 2 cups marshmallow créme: 1/3 cup powder sugar: 1 box pound cake mix: 1/4 teaspoon salt: 1/2 cup shortening: 1/2 teaspoon vanilla extract: Cake; Preheat oven to 325° F. Spray canoe pan with non-stick cooking spray. (If no canoe pan is available, tear off a 12 inch …
From mypigglywiggly.com


COPYCAT TWINKIES - COACH CHEF KIM
2022-04-27 Instructions. Preheat the oven to 325. Mix cake mix and water on medium high until well combined and fluffy. Pour into a greased twinkie baking dish, making sure not to go over half full. (Using a Piping bag makes this super easy) Bake for 20-25 mins or until golden brown.
From chefkimihou.com


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