Introduction: Homemade Hostess Twinkie Recipe

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.


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.

Step 2: Making the Molds

The fancy Twinkie molds are nice if you're going to be making them a lot, and they sure cut down on waste.  But for my first time out, I decided to make them out of what I already had on hand: aluminum foil.

The trick for making a Twinkie mold from is quite simple, and easy to get the hang of.   And if you're making Twinkies for the legions, I recommend making the half-sized molds that I used.  In fact, just do it that way.   You don't need to be eating that much Twinkie!  Then you can have two.

Cut  twenty four 9" sheets of aluminum foil
Fold each piece of aluminum foil in half twice. 
Wrap the folded foil around a small spice bottle to create a mold. 
Leave the top of the mold open for pouring in the batter. 
Repeat.

Arrange on a cookie sheet or in a shallow pan.   Spray molds with non-stick cooking spray. 

Preheat the oven to 325F (160C)


Step 3: Twinkie Cake

Whip egg whites on high until stiff.  

Add cake mix and water, and beat on medium speed until completely blended, about 2 minutes. 

Step 4: Bake Twinkies

Divide batter evenly among the baking pan wells and bake at 325F (160C) until cakes spring back when touched, a toothpick inserted into the center comes out clean, and cakes are golden brown, about 20 to 22 minutes.

 Remove from the oven and let cool for 5 minutes; then loosen from the sides by running a knife along the edge of the pan. Invert onto a rack, remove cakes, and cool completely.

Step 5: Twinkie Filling

Beat together the shortening and margarine with mixer until well combined and creamy.

Add the powdered sugar and beat until completely light and fluffy, about 5 minutes.

Add the vanilla and beat for another 2 minutes.

Step 6: Filling the Twinkies

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).

Scoop filling into a pastry bag fitted with a medium-size plain tip (or snip the corner off of a small plastic bag).

Place the tip into each incision, and press cream into the incisions until full. When cakes are completely full, turn them back over and serve.

Store any leftovers (as if) in an airtight container.

I hope you enjoy your new homemade Twinkies! 

Comments

author
yasmina.mickas made it! (author)2014-12-04

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.

author
muddog15 made it! (author)2014-01-31

Hostess is open again! Hurray!

author
kakashibatosi made it! (author)2014-01-08

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? :)

author
sooperblooper32 made it! (author)2013-06-26

I can't wait to show my dad this he'll flip out

author
HollyMann made it! (author)2013-03-20

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..:)

author
jmingle made it! (author)2013-02-15

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

author
dariansimms made it! (author)2013-01-20

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:)

author
RetroTechno made it! (author)2013-01-14

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

author
ewhisler made it! (author)2012-12-07

Here is the Twinkie recipe

author
TheGeek1984 made it! (author)2012-12-06

Cool...I bought a twinkie pan because I thought it would make uniform eclairs (nope), now I have a recipe! Thanks!

author
pbarber3 made it! (author)2012-12-03

love it.

author
cocoliko made it! (author)2012-12-02

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? :)

author
billyprefect made it! (author)2012-11-18

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...?

author
K-Note72 made it! (author)K-Note722012-12-01

I used a marinade injector (comment above), it has a a 1/2 inch poking point which is perfect depth for the cake.

author
hammer39 made it! (author)hammer392012-11-18

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.

author
c3ralki1l3r made it! (author)c3ralki1l3r2012-11-19

or ziplock bag with corner snipped would work

author
K-Note72 made it! (author)2012-12-01

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!

author
K-Note72 made it! (author)2012-12-01

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.

author
K-Note72 made it! (author)2012-12-01

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.

author
K-Note72 made it! (author)2012-12-01

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.

author
tinpie made it! (author)2012-11-20

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......

author
sciman1 made it! (author)sciman12012-12-01

are you really that much of a snack cake connoisseur?

author
cfs0527 made it! (author)2012-11-27

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...

author
sciman1 made it! (author)sciman12012-12-01

lol uranium tasty goodness.

author
sciman1 made it! (author)2012-12-01

FANTASTIC!!!
Better than my banana fortune cookie recipe.
PROPS

author
cbryant8 made it! (author)2012-11-24

Maybe I'll get to try these one day. Just gotta work out a gluten free version.

author
OldeWizard made it! (author)2012-11-21

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 :-)

author
cheekygeek made it! (author)2012-11-19

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.

author
espdp2 made it! (author)espdp22012-11-20

I'll second that request. More technique illustration on this step, please. Thank you!

author
Bluebirdaway made it! (author)2012-11-20

Thanks so much! Now I can stop stockpiling Twinkies!

author
Antzy Carmasaic made it! (author)2012-11-20

now I can survive a zombie apocalypse without complaints...

author
ginger20037 made it! (author)2012-11-19

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.

author
kewrw28 made it! (author)2012-11-19

This looks good. I'm going to the grocery store tomorrow. :)

author
LE PETITE ARTISTE made it! (author)2012-11-19

awesome

author
acheronhades made it! (author)2012-11-18

Is butter okay? I prefer not to use margarine, but if artificial is the way, I'm down with that.

author
Spokehedz made it! (author)Spokehedz2012-11-18

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.

author
annarhoswen made it! (author)annarhoswen2012-11-19

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.

author
ElZorro made it! (author)ElZorro2012-11-18

Article mentions coconut oil.
This would be the best in my opinion.
But I'm thinking maybe "green" coconut oil filling.
Hmmm.........

author
bruce.desertrat made it! (author)bruce.desertrat2012-11-18

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.

author
LancasterPA made it! (author)2012-11-18

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.

author
gofish80 made it! (author)2012-11-18

twinkies

author
mpwhelan made it! (author)2012-11-18

Twinkies are still made in Canada so you can check the taste of your homemade.

author
oldog69 made it! (author)2012-11-18

My father said before WWII the filling was Banana flavor. I still love the regular vanilla filling.

author
northcalgreens made it! (author)2012-11-18

Im going to use cupcake pan and make a dingdong/twinkie (i hope life as we know it doesnt cease to exist) or the twinkie police come looking for me ( im not planning to share) Fun ible

author
valkgurl made it! (author)2012-11-18

Basically the "Original" Twinkie Recipe WAS a Pound Cake with extra egg whites beaten up and folded in--this is called a "Chiffon Cake" in the real world. And--don't even THINK about what is actually IN the "Creme Filling". Down that road lies madness.

The "Cream Cheese and Fluff Recipe":

One 8 oz Brick Cream Cheese softened (or use the spreadable CREAM CHEESE not the "spreads")
Beat Cream Cheese til NO LUMPS remain
Add in One jar of Marshmallow Fluff--fold in

Add a few drops to a few teaspoons Vanilla Extract.

There will be no leftovers so we don't have to worry about digging out the Tupperware.

Also amazing on: Fruit slices; pound cake; cupcake filling and topping; french toast; and the bowl of your favorite spoon.

You DO have a favorite spoon, don't you?

author
dfuller1 made it! (author)2012-11-18

Easiest way to separate eggs: http://www.youtube.com/watch?v=_AirVOuTN_M

author
ElZorro made it! (author)2012-11-18

I like the idea of coconut oil.
But I like the idea of green coconut oil based twinkie filling even better!

author
ClareBS made it! (author)2012-11-18

What a good way to make little baking pans, I'll try that. While on the topic of Twinkies, there is a very interesting book "Twinkie Deconstructed" where a scientist goes through every ingredient: where it is from, what it does etc. It's available in most libraries and is funny as well as factual. Read about it on twinkiedeconstructed.com I thought I'd just be skimming the book but read the whole thing, then my husband read it too.

author
I am the Chosen 0n3 made it! (author)2012-11-18

OUR SAVIOR HATH ARRIVED! I thought i wouldnt see anymore twinkies, but you changed that. *Salute*

author
wjbean made it! (author)2012-11-18

Half a cup of fat as filling? Uh. Sounds terrible. Is this simiilar to the actual filling in the Twinkie? Thanks for the recipe, but yuck!

I read somewhere the original filling was banana cream, but that changed over time.

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