Best Homemade Twinkies Recipes

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.

HOMEMADE TWINKIES

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.

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 HOSTESS TWINKIES

Steps:

• 1. TWINKIES: Preheat oven to 350 degrees F. Spray Twinkie pan(s) with baking spray. Separate egg whites & yolks into separate large bowls.
• 2. Pour sugar, baking powder & salt into a food processor & process for 15 - 20 seconds, until finely ground. Transfer to a medium bowl. Using a stand mixer fitted with paddle attachment, beat egg yolks on medium speed for about 20 - 30 seconds, until they start to froth, thicken, & lighten in color. Slowly add ground sugar mixture, dry pudding mix & vanilla & continue to beat until eggs are very thick & pale - almost off-white & creamy in color. Reduce mixer speed to low & stir in flour (see note). Set aside. * NOTE: (¾ C all-purpose flour + ¼ cornstarch - sifted 6 times)
• 3. Using a stand mixer fitted with whisk attachment on medium-high, whip egg whites into soft peaks. Stir about a quarter of whipped egg whites into batter to loosen it up, then gently fold in remaining whites in 2 - 3 batches, working slowly to incorporate them without destroying their fluffiness.
• 4. Pour batter into prepared pan; if using a canoe pan, fill each well 2/3 full (about 1 lg cookie scooper + 1 medium cookie scooper). Save any remaining batter for a second batch. Bake until cakes are puffy & golden brown & a tester inserted into center comes out clean. Timing may vary, so watch carefully, but will be 10 - 15 minutes for canoe shapes, 13 - 15 minutes for cupcakes or mini loaf pans & 18 - 20 minutes for 8" square metal baking pans or hot dog pans.
• 5. Cool cakes in pan for 10 minutes on a wire rack; they will shrink & pull away from pan sides. Line wire rack with waxed paper & spritz paper lightly with baking spray. Invert pan to turn cakes out onto rack. Cool completely before filling.
• 6. FILLING: Stir sugar, corn syrup & water together in a small, high-sided saucepan over medium low heat just until sugar is fully dissolved & liquid no longer feels granular. Clip a candy thermometer to side of pan & bring liquid to a boil without stirring. Continue to heat until sugar syrup reaches 235 - 240 degrees F (soft-ball stage).
• 7. Meanwhile, using stand mixer fitted with whisk attachment, whip egg whites on medium speed just until soft peaks form. Just before sugar syrup reaches soft-ball stage, restart mixer on low speed. When syrup is at temperature, carefully drizzle it into egg whites.
• 8. Increase mixer speed to medium-high & whip for 5 - 7 minutes, until filling is thick, shiny & white, forming stiff peaks. Add vanilla & stir for another 15 seconds to incorporate.
• 9. ASSEMBLY - USE 1 OF THESE 2 METHODS: a) HOLES: Fill a pastry bag fitted with #364 tip with filling. Boat or mini loaf pan = 3 holes or cupcake = 1 hole. Insert pastry tip into each Twinkie & squeeze gently to fill. Cakes will swell slightly as the holes fill up, DO NOT OVERFILL OR WILL SPLIT. b) CUT LINE: With a knife, cut a small slit in the top of the cake (being careful not to cut through totally). Using an pastry bag, pipe a thick line of filling into the cut, holding the shape of the cake with your hand to prevent splitting. Once filled, place cut side up on the cooling rack & continue filling the remaining cakes.
• 10. Store filled cakes in refrigerator in an airtight container for up to a week; as with most sponge cakes, they taste better after resting overnight rather than if eaten fresh.
• 11. I bake & send our part-time neighbors some Twinkies. So I shrink-wrapped them (using a Food Saver) & overnight them.

CHOCOLATE TWINKIES WITH HOMEMADE FILLING

Steps:

• Cake:.
• Mix cake mix, eggs, milk and pudding together.
• Fill the canoe wells and bake according to the cupcake directions on the cake mix box.
• Remove pan from oven and let cool for 5 minute.
• Using flexible spatula, gently remove each cake and cool flat side down on rack until completely cool.
• In meantime, prepar snack cake filling.
• Filling:.
• In small saucepan cook flour and milk over medium heat until paste forms.
• Stir constantly and do not allow mixture to brown.
• Remove from heat and cool for 1 minute.
• Add vanilla and stir until smooth.
• Press a piece of plastic wrap down on surface of the paste to avoid forming a skin and set aside to cool completely.
• In bowl of mixer beat butter, shortening and sugar until fluffy, scraping bowl to fully incorporate ingredients.
• Add cooled flour/milk mixture and continue to beat 5 minutes on medium-high speed until smooth and creamy.
• To fill snack cakes:.
• Place about 1 cup of filling into a clean pastry bag fitted with round pastry tube.
• Gently insert tube into underside of cake, about halfway through the cake.
• Using gentle pressure, squeeze a small amount of filling into cake.
• You'll feel the cake expand under your fingers.
• Do not overfill, or the cake will burst.
• Repeat for a total of 3 times (different areas) per cake.
• Store cakes well covered at room temperature.

HOMEMADE VS. STORE-BOUGHT: TWINKIES RECIPE BY TASTY

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!

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:

• Note: (You will need a spice bottle (about the size of a Twinkie), twelve 12 x 14-inch pieces of aluminum foil, a pastry bag and a toothpick).
• Preheat oven to 325 degrees F.
• Fold each piece of foil in half twice. Wrap the folded foil around the spice bottle to create a mold. Leave the top open for pouring the batter inches Make twelve of these molds and arrange on a cookie sheet. Grease the inside of each with nonstick spray or butter.
• Beat the egg whites until stiff. Combine with cake mix and water, and beat until thoroughly blended (about 2 minutes).
• Pour batter into molds, filling each about 3/4 inch. Bake in preheated oven for about 30 minutes, or until the cake is golden brown and a toothpick comes out clean from the center.
• For the filling, cream the butter and shortening. Slowly add the sugars while beating.
• Add the evaporated milk, vanilla and lemon extracts.
• Mix on medium speed until completely smooth and fluffy.
• When the cakes are done and cooled, use a toothpick to make three small holes in the bottom of each one. Move the toothpick around the inside of each cake to make room for filling.
• Using the pastry bag, inject each cake with filling through all three holes.