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
- 16-ounce box golden pound cake mix
- 4 egg whites, beaten until stiff
- 2/3 cup (160mL) water
- 1/4 cup (57g) non-hydrogenated shortening or coconut oil
- 1/4 cup (57g) margarine
- 1 cup (125g) powdered sugar
- 1 tsp. vanilla extract
- Twinkie Molds (aluminum foil will do in a pinch)
- Non-stick cooking spray
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Step 2: Making the molds
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.
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.
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
Add cake mix and water, and beat on medium speed until completely blended, about 2 minutes.
Step 4: Bake Twinkies
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
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
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!