Instructables

Homemade Hostess Twinkie Recipe

Featured
Picture of Homemade Hostess Twinkie Recipe
copycat.jpg
results.jpg
ratings.jpg
Don't cry over the news that Hostess is closing it's doors for good.  You can make all their delicious treats at home!  Granted, they won't have the shelf life of the commercial products, but they'll taste even better.  

Now, this is not the same Copycat Twinkie Recipe you will find all over the internet.  This Twinkie recipe came from hard work and laborious testing (of the other various copycat twinkie recipes posted all over the internet).  This Twinkie recipe combines the winningest recipes for best cake and best filling from the Epic 2010 Homemade Twinkie Challenge.  Finally, I have combined the two in one ultimate Twinkie Recipe, guaranteed to please, according to the very scientific results from our challenge.

Summed up: This Twinkie Recipe blows the pants off the rest. So bookmark it now.


 
Remove these adsRemove these ads by Signing Up

Step 1: Ingredients

This recipe yields 12 full-sized Twinkies, or 24 minis.

Cake:
  • 16-ounce box golden pound cake mix
  • 4 egg whites, beaten until stiff
  • 2/3 cup (160mL) water

Filling:

The Rest:
  • Twinkie Molds (aluminum foil will do in a pinch)
  • Non-stick cooking spray


Scoochmaroo is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
1-40 of 74Next »

it'll work because real Twinkies probably don't go bad. They are probably so packed with preservatives and other artificial stuff. Did you know that they have blue Twinkies? No real food is blue.

muddog1510 months ago
Hostess is open again! Hurray!
kakashibatosi11 months ago
I think I'm gonna go crazy and split this into quarter batches (since there are 4 eggs.) I want to try variations with both the cake batter and the filing. I'm thinking of replacing the vanilla with rum and the water in the batter with some kind of booze as well. anyone know what this might do to the batter? :)
I can't wait to show my dad this he'll flip out
HollyMann1 year ago
These look AMAZING! You are ambitious for making them! And I just heard yesterday that someone bought the company and they may be selling them again in the near future...next year sometime..:)
jmingle1 year ago
the receipe looks great but I see in picture carnation milk and couple of other items that are not in the instructions is the receipt complet, thanks
Hi, i must apologize but i believe you may have skipped a "fold the batter into the egg whites" step. You may wish to check that out. it will make for a better conversion from pound cake to sponge cake. I have to say a wonderful instructable though! thank you:)
Great instructable, as usual!
However, in the last step, when I first read "make two incisions running the length of the cake" I was a bit confused. It sounds like you mean cut it from end-to-end. Really you mean poke two holes in it which line up lengthwise, right? Maybe a little rewording is needed. We wouldn't want ruined Twinkies, would we? :-o
ewhisler2 years ago
Here is the Twinkie recipe
TheGeek19842 years ago
Cool...I bought a twinkie pan because I thought it would make uniform eclairs (nope), now I have a recipe! Thanks!
pbarber32 years ago
love it.
cocoliko2 years ago
Store any leftovers (as if) in an airtight container.

haha lol'd at this. so cute. ;D cant wit to try this, thanks for posting! hope you can try a Ho Ho's recipe as well? :)
AWESOME. I'm having some problems with stuffing them, but it's my lack of equipment not so much the instructable. When skewering, do you go right through the thing or just sort of into it half way? From the bottom up I guess...?
I used a marinade injector (comment above), it has a a 1/2 inch poking point which is perfect depth for the cake.
If you don't have piping tools just cut the twinkies in half and put a layer of filling in the middle like suzy Q's. You could also bake 11" X 7" baking dish (increase bake time) and frost like a cake, or cut cake in half, fill in middle and cut into rectangles. Hope that helps.
or ziplock bag with corner snipped would work
K-Note722 years ago
I just used a marinade injector, worked like a charm! You can feel the cake puffing up. Inject it slow and constantly check for cake splitting or filling oozing out, otherwise you'll split the cake in half. Be ready to sample plenty of excess filling, I had plenty leftover!
K-Note722 years ago
For my oven @325 degrees I had to bake my twinkies for 40 minutes. Did you mean 350? Because 350 is the average for cakes for 20-25 minutes.
K-Note722 years ago
Here I found a way to make a dozen 4-inch cake mold while using minimal tin foil. For a 12-inch wide roll of foil, I cut six 7-inch lengths and cut each of those lengths in half. Then I just rolled those around a 4-inch seasoning container. And because this is the method for temporary molds and some of the cake always sticks to the mold, It's easier just to unfold the foil and peel it off.
K-Note722 years ago
I was able to make my twinkies just fine except I changed up a few steps along the way, I've commented on each step I altered.
tinpie2 years ago
Wonderful approach to an american icon but REALLY.... is that the filling to an emergency room visit or what...I will try to reinvent this receipt in to a more palatable one..with real cremes and scratch cake... I Love what you do but this is a hopeless cause......
sciman1 tinpie2 years ago
are you really that much of a snack cake connoisseur?
cfs05272 years ago
Just tried this tonight. SUCCESS! Thanks for a wonderfully easy recipe that taste just like the original. I couldn't find pound cake mix so I used yellowcake mix (yikes! that's got uranium in it!) I used cupcake tins and made a double batch of the filling because I tend to lick the beater a lot. I also added 1/2 cup table sugar for that gritty texture in the filling. The straw trick worked great. Just jam it in wiggle it around and make a space for the goop. My wife says they're perfect. Now what to do with the extra yolks...
sciman1 cfs05272 years ago
lol uranium tasty goodness.
sciman12 years ago
FANTASTIC!!!
Better than my banana fortune cookie recipe.
PROPS
cbryant82 years ago
Maybe I'll get to try these one day. Just gotta work out a gluten free version.
OldeWizard2 years ago
Made these tonight. Instead of foil molds I used mini cupcake tins. It made 36 minis and each only needed 1 filling hole (used a large Dunkin Donuts straw to do the holes). Cake is a little denser than the real deal but otherwise a very good replication. Thanks for the inspiration. Beats paying the $30+ boxes of 10 are going for on ebay :-)
cheekygeek2 years ago
You lost me at "Once cakes are cool, flip each over, and with a straw or a skewer, make two incisions running the length of the cake (three for full sized Twinkies)." A photo illustrating that step would be good.
I'll second that request. More technique illustration on this step, please. Thank you!
Thanks so much! Now I can stop stockpiling Twinkies!
now I can survive a zombie apocalypse without complaints...
ginger200372 years ago
I'm not crying over hostess closing, I'm laughing at all the people buying and selling twinkies on ebay xD
Also you wouldn't happen to have a recipe for Suzy Q's would you? those I will miss till someone else starts making them.
kewrw282 years ago
This looks good. I'm going to the grocery store tomorrow. :)
awesome
Is butter okay? I prefer not to use margarine, but if artificial is the way, I'm down with that.
I am sure that butter would work, but you may have to adjust as butter does not melt in the same way that Margarine does.
Since the margarine is for the filling and doesn't need to be melted, it should be fine. You'll probably have to refrigerate the leftovers - not that I think there would actually be any.
Article mentions coconut oil.
This would be the best in my opinion.
But I'm thinking maybe "green" coconut oil filling.
Hmmm.........
There's an extensive discussion of fats used in baking and the differences they make here : http://www.kingarthurflour.com/recipe/fats.html

Also, the chocolate chip cookie episode of Good Eats delves into this when discussing how the different styles ('flat and crispy', chewy and puffy) are made. One of the determining factors is the particular kind of fat used.
LancasterPA2 years ago
I still don't understand why people want to change the ingredients and then wonder why it does not taste like it is suppose to. I have a friend who's wife changes skim milk for milk, margarine for butter, one specific oil for another and blames the recipe for her cooking tasting like crap. We don't want to hear it but Crisco, butter and sugar make the world go round. Can't wait to try this.
1-40 of 74Next »