Homemade Twinkies

It’s a sad day friends.  Hostess has announced they will be closing their doors for good!  We weren’t really allowed to have many Hostess products growing up but every now and then a friend at school would share their Twinkies with me (don’t tell my mom) and I relished every single bite.  It’s sad to see such an iconic baking brand go away but thankfully there are a plethora of foodie bloggers and cooking websites out there that have tried to duplicate their sweets over the years.  For instance, this recipe from Joy the Baker for Homemade Twinkies. When it comes to baking, Joy knows what she’s doing so I’m confident this recipe in a winner!  The next time the Twinkie craving strikes, give this recipe a try!

P.S. For that classic Twinkie shape, you can buy a Twinkie pan like this one or make you own Twinkie tins as illustrated here.  Or you can do what I plan on doing–make them in a cupcake pan!  Same great taste, just a different shape!

Homemade Twinkies
Twinkie Cake
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • 10 Tablespoons unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon almond extract (optional)
  • 1 cup milk
Twinkie Cream
  • 2 teaspoons very hot water
  • ¼ teaspoon salt
  • 2 cups marshmallow cream (one 7-ounce jar)
  • ½ cup shortening
  • ⅓ cup powdered sugar
  • ½ teaspoon vanilla extract
For the Twinkie Cake
  1. Put a rack in the center of the oven and preheat oven to 350 degrees F.
  2. Sift together flour, baking powder and salt into a bowl. Set aside.
  3. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs one at a time, beating for 1 minute in between each addition. Beat in vanilla and almond extract. Reduce speed to low and add flour mixture alternately with the milk in 3 batches, beginning and ending with the flour mixture and beating until just incorporated.
  4. Spray prepared Twinkie tins with nonstick spray and divide the batter between the cups. Bake at 350 for 15 minutes, or until the cakes are just slightly golden and a pick inserted in the center of the cakes comes out clean. Remove from the oven and let cool completely before filling with marshmallow cream.
For the Twinkie Cream
  1. Combine the salt and the how water in a small bowl and mix until the salt is dissolved. Let the mixture cool.
  2. Combine the marshmallow cream, shortening, powdered sugar and vanilla extract in a medium sized bowl and beat with an electric mixer until fluffy.
  3. Add the salt solution to the filling and beat to combine.
  4. Scoop into a pastry bag with a small tip and pipe into cooled Twinkie cakes. Flip them over so the browned bottoms of the cakes are on top, and the filling side is on the bottom. Wrap cakes in plastic wrap and give them to all your friends!
Makes 12 Twinkies.


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