Best Hostess Twinkies Recipes

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.

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.

HOSTESS TWINKIES

Steps:

• 1. For the Cake: Combine the cake mix, pudding, milk and eggs together in a medium mixing bowl and beat with electric mixer until light and fluffy. Pour batter into lightly greased canoe pans to about half full. Bake in preheated oven according to cake mix directions for cupcakes, about 18-21 minutes. Remove from oven and let cool completely.
• 2. For the Filling: Combine water and salt in a small glassand stir until salt dissolves. Combine all other ingredients in a medium mixing bowl and beat until fluffy and light. Add salt water mix to batter and beat until creamy.
• 3. Spoon cream mixture into piping tube and using the long piping attachment insert tube into the end ofthe twinkie and fill as you pull out from the center. Do this on both ends being careful not to let it blow out on you. Then EAT EM!
• 4. Additional Tip: To get the results for the other Hostess cakes you love, follow the same concept above but substitute the yellow cake for a Devils Food cake and the vanilla pudding for chocolate. For Suzy Q cakes, divide the batter between 2 9x13 inch pans and bake 12-18 minutes or until done, frost the top of one of the layers with the cream filling and place other layer on top. Cut into slices. For the others, use a dark chocolate frosting, softened in the microwave and spoon over tops of the chocolate twinkies filled with the filling... ENJOY! and save your money