Thursday, January 31, 2013

Homemade Twinkies

Before I write about how I made my Homemade Twinkies, I want you to watch this fascinating video of what is in the actual Hostess Twinkies.  Thirty nine ingredients, REALLY?  Envelope glue, five different kinds of rocks including limestone, and rocket fuel?  The cream filling has no trace of cream at all.  One man named Steve Ettlinger even wrote a whole book about deconstructing the Twinkie!  Ever since the Hostess company declared bankruptcy, people have been auctioning off these rubbery treats with starting bids of $200,000!  That is just crazy and I just have one word...  WHY?

These homemade Twinkies cakes may not actually last weeks, months or years like Hostess Twinkies but I think they are actually tastier than the original.  :)

Homemade Twinkies 

(yields 12-14 cakes)

Cake Ingredients:

  • 2 C unbleached all-purpose flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/2 C (1 stick) unsalted butter, room temperature
  • 1 C granulated sugar
  • 2 large eggs
  • 1 C whole milk
  • 1 tsp real vanilla extract

Ingredients for the Creme Filling:

  • 1 7oz jar of marshmallow creme
  • 1 C (1 stick) unsalted butter, room temperature
  • 2 C powdered sugar
  • 1 tsp real vanilla extract
  • 1/2 tsp salt


If you do not have an actual Twinkie Pan, here is a way to make some molds with stuff you have in your kitchen:

Fold a sheet of aluminum foil in half and then in half again to form a small square. Wrap the foil square around a 4-inch round spice container to form a canoe shape with the top left open. Remove the spice container and place the molds into a deep baking dish.

(You can also bake these in cupcake liners with the same baking time which is the method that I prefer but then again, I am partial to cupcakes.)
  1. Preheat your oven to 350ºF and spray your molds with nonstick spray.
  2. Whisk together the flour, baking powder and salt into a bowl and set aside.
  3. In a large bowl, combine the butter and sugar at medium-high speed until pale and fluffy. Beat in the eggs one at a time, beating for 60 seconds in between each addition. Reduce the speed and add flour mixture alternating with the milk . Add the vanilla extract and mix until the batter just comes together. Do not overmix.
  4. Fill your molds with batter (I use a 3 TBSP scoop)  and bake for 15 - 18 minutes, or until the cakes are a light golden color and a tester inserted in the center of the cakes comes out clean. Remove from the oven and let cool. Remove from pan or molds.
  5. For the filling, beat all ingredients together until well mixed.
  6. Place creme filling in a piping bag with medium sized tip (any shape will work). Insert tip into three sections along the flat side of the cake, about 1/8 of an inch deep. Squeeze gently until you feel the cake give some resistance.
*cake recipe adapted from Buddy Valastro's recipe


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