Homemade “Twinkie” Recipe

14 February 2013 | By

Thanks to this awesome recipe from thecookingphotographer.com, HGDIY.com is saved!  Twinkies will still be enjoyed by all and world will still be an amazing place.  This may sound dramatic, but Twinkies ARE that delicious!  We found an amazing and EASY recipe you can use to surprise and bring a sense of relief to your loved ones.

Time: 1.5 hours

Makes 16 “Twinkie” Cakes

What you will need

Simple Syrup

1 cup granulated sugar
1 cup water

Cakes

Crisco for greasing(butter doesn’t work as well)
4 egg whites
1 16-oz box of golden pound cake mix
2/3 cup of water

Cream Filling

2 teaspoons very hot water
1/4 teaspoon salt
2 cups marshmallow cream (or one 7 oz jar)
1/2 cup shortening
1/3 cup powdered sugar
1 teaspoon vanilla extract
1 chopstick

Tools

  • Small pot with lid
  • Canoe pan
  • 2 Mixing bowls
  • Electric hand mixer

What to do

Start by creating the simple syrup.  In a pot with a lid, boil granulated sugar in one cup of water with lid on.  Once boiling begins, remove the lid and cook for 3 minutes to ensure sugar is dissolved.  Remove from heat and set aside.

To begin cakes, preheat oven to 325 degrees Fahrenheit.  Grease canoe pan with Crisco.  In a bowl, beat egg whites until stiff, but not solid.  In a separate bowl, blend cake mix with water.  Fold egg whites into cake mix with a spatula and mix with electric mixer just enough to combine ingredients.

Fill molds with cake batter.  Bake in oven for about 22 minutes or until cakes are lightly golden brown around edges.   Use a toothpick to do a check.  If the toothpick comes out clean, they should be done.

To remove cakes from pan, run a toothpick around edges of cakes to loosen them from the pan.  Dump cakes onto parchment paper and turn upside down so flat side is down.

Roll top, sides of “Twinkies” in simple syrup making sure not to get the bottom side.  You can also use a brush to brush the syrup on if you prefer.

Time to make the cream!  Dissolve salt in a bowl of extremely hot water.  Mix as needed and allow to cool.

In another bowl, combine marshmallow cream, shortening, powdered sugar, and vanilla using an electric mixer on high until fluffy.

Next, pour salt water mix into whipped ingredients and mix.

Once mixed, fill a pastry bag or Ziploc bag with cut corner with cream.

To fill the “Twinkies,” use chopstick and poke in three holes on bottom side of cakes.  Fill with cream.

Once cakes are filled, allow them to sit to become more soft.  Line trays with wax paper and wait a few hours before serving.




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