By now you’ve heard all the news about the demise of Hostess and the infamous Twinkie.

It’s a real shame such a beloved childhood favorite snack cake is going bye-bye. I’m honestly not shocked by all the love being shown to this cream-filled beauty.

What DOES shock me is the insane prices being asked by sellers on Ebay, Craigslist and even Amazon. Have you seen the craziness? Are people really willing to spend hundreds of dollars on a box of these golden cakes? PLEASE don’t tell me you would. Guys, you can make these babies at home and for a whole lot less.

Of course Twinkies are made of two main components — golden sponge cake and that creamy white filling. Sounds easy enough, right? Well, it really is and when you have the molded pans, it couldn’t get any easier.

With the right recipe and Twinkie pan, you’ll be back to eating these delectable 3-holed oval desserts in no time. AND your bank account will thank you later. Your hips might now, but your wallet sure will. hehee!

Here’s an easy copy-cat recipe that’s sure to satisfy your Twinkie tastebuds:

Copy-Cat Twinkie

Makes 24 cakes

INGREDIENTS:

Cake:

  • 7 Egg Whites
  • 7 Egg Yolks
  • 1 1/2 cups All-Purpose Flour
  • 4 tablespoons Cornstarch
  • 1 1/2 cups granulated Sugar
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt
  • 1/2 cup Canola Oil
  • 3/4 cup cold Water
  • 1 tsp. Vanilla Extract

Filling:

  • 2 Tbsp. All-Purpose Flour
  • 1/2 cup Milk
  • 1/2 tsp. Vanilla (use clear)
  • 1/2 cup unsalted Butter
  • 1/2 cup Granulated Sugar

Preheat oven to 350°. Spray pan with cooking spray and set aside.

Using an electric mixer, beat the egg whites until they are very stiff. They should hold their shape when removed from the bowl. Set aside.

Combine the flour, corn starch, sugar, baking powder, and salt in a large bowl. Whisk together or beat on low speed for a minute, until combined. Add oil, water, vanilla, and egg yolks. Beat on medium speed until smooth.

Using a rubber spatula, gently scoop 1/3 of the egg whites into the batter. Fold the egg whites in by slicing the spatula through the center of the bowl, gently scooping batter from the bottom and wrapping it over the top. Turn the bowl 1/4 turn and repeat until the egg whites are barely visible. Repeat this process with each remaining 1/3 of the egg whites.

Spoon the batter into the pan, filling the wells 2/3 full. Bake for 8-12 minutes, or until cakes are golden brown and just starting to pull away from the sides of the pan. Cakes will puff up when cooking, but will settle as they cool. Cool the cakes in the pan for 5 minutes, then gently remove them from the pan using a rubber spatula. Allow them to cool, flat side down, directly on the cooling rack.

 

– For the filling:

In a small saucepan, heat the flour and milk over medium heat, stirring constantly. When the mixture becomes a paste (about 5 minutes), remove from heat and allow to cool for 1 minute. Stir in the vanilla extract. Place a piece of plastic wrap directly onto the surface to prevent a skin from forming, and set aside to cool completely.

With an electric mixer, cream the butter and sugar together in a chilled medium bowl until light and fluffy. Add the cooled milk mixture and beat for about 5 minutes, until smooth and creamy.

Once cakes have cooled, using a skewer, or the tip of a cake decorator, make 3 evenly spaced holes on the bottom of each cake. Move the skewer or decorator around to make space for the filling but to not pierce all the way through the cake.

Use the cake decorator or a pastry bag fitted with a round tip to fill the cakes. Place the tip about halfway into the cake and inject gently. Holding the cake in the palm of your hand while filling it will allow you to feel when it’s full. Fill each cake, inserting the tip of the decorator or pastry bag into each of the 3 holes to ensure each bite contains cream filling.

Wrap each cake individually and store in an airtight container for up to 3 days.

Wanna make these classic cream-filled cakes yourself and keep the Twinkie alive?

Get the Twinkie pan w/ FREE bonus 9-piece Decorating Set now!

Print version:

Copy-Cat Hostess Twinkies
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • Cake:
  • 7 Egg Whites
  • 7 Egg Yolks
  • 1½ cups All-Purpose Flour
  • 4 tablespoons Cornstarch
  • 1½ cups granulated Sugar
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt
  • ½ cup Canola Oil
  • ¾ cup cold Water
  • 1 tsp. Vanilla Extract
  • Filling:
  • 2 Tbsp. All-Purpose Flour
  • ½ cup Milk
  • ½ tsp. Vanilla (use clear)
  • ½ cup unsalted Butter
  • ½ cup Granulated Sugar
Instructions
  1. For the cake:
  2. Preheat oven to 350°. Spray pan with cooking spray and set aside.
  3. Using an electric mixer, beat the egg whites until they are very stiff. They should hold their shape when removed from the bowl. Set aside.
  4. Combine the flour, corn starch, sugar, baking powder, and salt in a large bowl. Whisk together or beat on low speed for a minute, until combined. Add oil, water, vanilla, and egg yolks. Beat on medium speed until smooth.
  5. Using a rubber spatula, gently scoop ⅓ of the egg whites into the batter. Fold the egg whites in by slicing the spatula through the center of the bowl, gently scooping batter from the bottom and wrapping it over the top. Turn the bowl ¼ turn and repeat until the egg whites are barely visible. Repeat this process with each remaining ⅓ of the egg whites.
  6. Spoon the batter into the pan, filling the wells ⅔ full. Bake for 8-12 minutes, or until cakes are golden brown and just starting to pull away from the sides of the pan. Cakes will puff up when cooking, but will settle as they cool. Cool the cakes in the pan for 5 minutes, then gently remove them from the pan using a rubber spatula. Allow them to cool, flat side down, directly on the cooling rack.
  7. For the Filling:
  8. In a small saucepan, heat the flour and milk over medium heat, stirring constantly. When the mixture becomes a paste (about 5 minutes), remove from heat and allow to cool for 1 minute. Stir in the vanilla extract. Place a piece of plastic wrap directly onto the surface to prevent a skin from forming, and set aside to cool completely.
  9. With an electric mixer, cream the butter and sugar together in a chilled medium bowl until light and fluffy. Add the cooled milk mixture and beat for about 5 minutes, until smooth and creamy.
  10. Once cakes have cooled, using a skewer, or the tip of a cake decorator, make 3 evenly spaced holes on the bottom of each cake. Move the skewer or decorator around to make space for the filling but to not pierce all the way through the cake.
  11. Use the cake decorator or a pastry bag fitted with a round tip to fill the cakes. Place the tip about halfway into the cake and inject gently. Holding the cake in the palm of your hand while filling it will allow you to feel when it’s full. Fill each cake inserting the decorator or pastry bag tip into each of the 3 holes to ensure each bite contains cream filling.
  12. Wrap each cake individually and store in an airtight container for up to 3 days.

Recipe adapted from King Arthur.

© 2012, Dee @ Bella Savvy. All rights reserved.

Dee

17 Responses to Copy-Cat Hostess Twinkie {recipe} ~ Keep the Twinkie alive!

  • Pamela R says:

    ok don’t shoot–but I will not miss them at all—-but its great there is a EZ at home way to get your fix! =)

  • Michele says:

    It is sad to see an iconic sweet like Twinkies go—and not that I have actually eatten one in years–but good to know I can make some if I want to!

  • Robin O says:

    You are brilliant! I couldn’t believe the exorbitant prices online either. We will definitely try making these…thank you for the recipe!

  • Dee @ Bella Savvy says:

    Pamela, I can honestly say that they’re not my favorite treat either. But I do know that homemade “anything” takes better than store bought. Homemade goodies are made fresh, you know what’s in them and they don’t contain the chemicals/preservatives that store bought products do. I prefer homemade over store bought any day.

  • Kathleen Walsh says:

    I love Twinkies, am gonna miss them and this recipe looks good

  • Liz Ticona says:

    Great post thanks! now with them closing down we all need to know how to make this delicious twinkies :) I wasn’t aware how easy they would be to make. I’ll definitely be trying to make this soon (though i have no experience making anything in the kitchen! lol) but with instructions like yours Im sure I’ll be able to , I’ll let you know :)

  • lisa says:

    People are nuts! I saw an article in the paper today where people are totally stocking up. Remember the bacon shortage?I’m sorry,I am not the kind of person to stand in long lines for the newest and best.(this week) and shop on a holiday. GIVE EMPLOYEES A BREAK!!!!! Thanks for the recipe.You should write a cookbook.

  • Eileen says:

    I had NO idea you could buy a twinkie pan! Hooray! My daughters JUST told me about this big craze on the twinkie sales. We happen to have a box and had no idea people would be so silly. I am one also that says home made is better…although sweet and not the best for you, at least there are no preservatives! I’d lvoe to get this pan for my 13 year old who is such a foodie, she’d love this for her future kitchen notions. Thanks so much for the recipe…she will LOVE it!

  • Melissa O says:

    This recipe looks better than the hostess recipe :)

  • Aria H. says:

    I think the prices of the canoe pans are starting to get jacked up too!

  • Jenn says:

    WOW, Twinkie pan and all; now if we can recreate the Ding Dongs

  • Barrie says:

    Sounds healthier and tasty!

  • kitblu says:

    Twinkies are still available in Canada. Not being interested, I do not remember who makes them here but if you visit, have friends here or are willing to pay shipping, you can still get the real thing.

  • Ang Alford says:

    Will have to try this , looks delicous

  • KC J says:

    I’d would love to make this. Always wondered how they were made. Great post,Thanks

  • Toni Cosgrove says:

    Twinkies are so American..it is a part of who we are….it won;t be right to not have them, Thank you for giving us the chance to make them but it still wont be the same…:(

  • Wendy T says:

    Ohmygosh!

    Now I am craving a Twinkie. I hear you on the ridiculous prices. I saw some in the millions (honestly) on Ebay. Of course they had no bids – it was just crazy that it was even posted like that!

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