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Hostess Twinkie

Hostess Twinkie recipe image
Recreate the beloved nostalgia of a classic snack cake with this homemade Twinkie recipe. Using golden pound cake mix and whipped egg whites, you create a tender, airy sponge that is far superior to store-bought versions. The highlight is the rich, creamy filling made with butter, shortening, and evaporated milk, offering a smooth vanilla-lemon flavor profile that balances the sweetness perfectly. These treats are best served fresh but hold up well for a day or two.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 305
Dietary: Vegan
Description
Recreate the beloved nostalgia of a classic snack cake with this homemade Twinkie recipe. Using golden pound cake mix and whipped egg whites, you create a tender, airy sponge that is far superior to store-bought versions. The highlight is the rich, creamy filling made with butter, shortening, and evaporated milk, offering a smooth vanilla-lemon flavor profile that balances the sweetness perfectly. These treats are best served fresh but hold up well for a day or two.
Directions
  1. 1
    Preheat the oven to 325°F (165°C).
  2. 2
    Create molds by folding 12 pieces of aluminum foil, each approximately 4 inches in length, in half twice to form long, narrow strips.
  3. 3
    Wrap each folded foil strip tightly around a small spice bottle or similar cylindrical object to form a mold shape, ensuring the top remains open for pouring batter.
  4. 4
    Arrange the foil molds on a cookie sheet or in a shallow baking pan.
  5. 5
    Grease the inside of each foil mold with a light coating of nonstick cooking spray.
  6. 6
    In a mixing bowl, beat the egg whites until stiff peaks form.
  7. 7
    Add the pound cake mix and water to the whipped egg whites.
  8. 8
    Beat the mixture until thoroughly blended and smooth, about 2 minutes.
  9. 9
    Pour the batter into the prepared foil molds, filling each one about 3/4 inch from the top.
  10. 10
    Bake for approximately 30 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
  11. 11
    While the cakes bake, prepare the filling: In a large bowl, cream the butter and shortening together until combined.
  12. 12
    Gradually add the powdered sugar and granulated sugar while beating on medium speed.
  13. 13
    Add the evaporated milk, vanilla extract, and lemon extract.
  14. 14
    Beat on medium speed until the filling is completely smooth, fluffy, and creamy.
  15. 15
    Remove cakes from the oven and allow them to cool completely in the molds.
  16. 16
    Once cooled, carefully remove each cake from its foil mold.
  17. 17
    Use a toothpick to make three small holes in the bottom of each cake.
  18. 18
    Gently move the toothpick around inside each cake to create a small cavity for the filling.
  19. 19
    Transfer the filling into a pastry bag or a plastic bag with the corner snipped off.
  20. 20
    Inject each cake with filling through the three holes until the cakes feel heavy and filled.

Nutrition Facts

Servings 12 pies

Amount Per Serving
Calories 305kcal
% Daily Value *
Total Fat 12.5g20%
Saturated Fat 4.5g23%
Cholesterol 15mg5%
Sodium 180mg8%
Total Carbohydrate 45.0g15%
Dietary Fiber 0.5g2%
Sugars 32.0g
Protein 2.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/hostess-twinkie/