Best Homemade Twinkies And Zingers Recipes

HOMEMADE TWINKIES

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.

HOMEMADE TWINKIES

Steps:

• 1. Preheat oven to 325 degrees F. Lightly butter 3 8-cup cream canoe pans. (I use Norpro 8 cup cream canoe pan, item #3964) Wipe out any excess butter. Set aside.
• 2. In a medium bowl, on high speed, beat egg yolks for 3 minutes. Add cream of tartar and beat an additional 2 minutes. Eggs yolks should be thick and lemony in color. On medium speed, add condensed milk, vanilla extract, lemon extract and food coloring. Add water and cake mix and continue beating for 30 seconds on low, then 1 minute on high.
• 3. Pour batter in canoe wells, filling a tad more than half way.
• 4. Bake Twinkies for for 18-23 minutes or until golden brown. Remove from oven and immediately run a toothpick, in a sawing motion, around the edges of each Twinkie. Flip the cakes out onto a wire cooling rack. Cover cooled Twinkies with plastic wrap to keep moist until ready to be filled.
• 5. In large bowl, cream butter, powdered sugar and shortening until light and fluffy (a minimum of 4 minutes). Add salt and vanilla, mix until blended. Add marshmallow creme and mix for 1 minute. Fill injector (that came with the cream canoe pan) with your Twinkie creme, attaching the long angled tip. Holding the Twinkie upside down in your hand, insert injector tip into Twinkie and slowly fill with creme. You'll feel the Twinkie firm in your palm and that's when you'll know you have enough cream. Do not overfill. Release pressure on injector and slip tip out of Twinkie. Repeat this step two more times, making three evenly spaced, filled sections on bottom of Twinkie. Enjoy!

HOMEMADE TWINKIES®

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.

HOSTESS TWINKIE FILLING (COPYCAT)

Steps:

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

COPYCAT HOSTESS TWINKIES

Steps:

• Preheat the oven to 350 degrees F.
• To make the Cakes - In a large bowl, mix the first 4 ingredients. Make a well and add the next 4 ingredients. Beat until smooth with a spoon and set aside. Beat the egg whites with the cream of tartar until stiff peaks form. Pour over egg yolk batter and fold in until well beaten. Pour in an ungreased 10x14 pan. Bake 45-50 minutes. Cool in pan. Invert in pan with cups under each corner. Cool completely and run a knife around the edge. Remove and cut in half.
• To make the Filling - Combine the first 3 ingredients and beat on high for 5 minutes, gradually adding the milk and vanilla. Beat 5 more minutes on high. Spread between 2 layers. Cut to size (3x1 inch) and wrap separately.