Best 6 Mock Twinkies Recipes

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Get ready to embark on a nostalgic journey back to your childhood treats! In this comprehensive guide, we will unravel the secrets to creating delectable and fluffy "mock twinkies" that are sure to transport you back to those fond memories. With a combination of simple ingredients and easy-to-follow steps, we'll guide you through the process of crafting these golden-brown sponge cakes filled with a creamy and luscious filling. Whether you're a seasoned baker or a novice cook, our recipe will provide you with the necessary knowledge and techniques to achieve twinkie perfection in your own kitchen. So, get ready to indulge in the ultimate homemade treat that will satisfy your cravings and leave you reminiscing about the good old days.

Here are our top 6 tried and tested recipes!

HOMEMADE TWINKIES



Homemade Twinkies image

This homemade Twinkies recipe for Hostess snack cakes filled with fluffy cream filling is just like the ones from your childhood. But better.

Provided by Erin Carlman Weber

Categories     Dessert

Time 1h15m

Number Of Ingredients 12

Nonstick cooking spray or vegetable oil
1/2 cup cake flour
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons milk, preferably whole
4 tablespoons (2 oz) unsalted butter
1/2 teaspoon vanilla extract
5 large eggs, at room temperature
3/4 cup granulated sugar
1/4 teaspoon cream of tarter
Seven-Minute Filling, er, Frosting

Steps:

  • Preheat the oven to 350°F (175°C) and adjust the oven rack to the lower-middle position.
  • To make your shiny, single-use Twinkie molds, start with a piece of aluminum foil, preferably heavy-duty, that's approximately 14 inches long. It should be just a little longer than it is wide. Fold the foil in half lengthwise, then fold it in half again to create a rectangle that's about 6 inches long and 7 inches wide. Repeat to make a dozen rectangles.
  • Place 1 sheet of folded foil on your work surface, with the long side facing you. Place a standard-size plastic or glass spice jar on its side in the center of the foil, the jar's long side also facing you. Bring the long sides of the foil up around the jar. The foil won't reach all the way around, and that's okay. Fold the foil in around both top and bottom ends of the spice jar, nice and tight. You'll end up with a sort of trough situation. (Cookbook author Todd Wilbur has a video of the process here; if you're impatient, fast forward to 1:10, where the action starts.) Repeat until you have 12 foil Twinkie molds. Spritz the molds with an obscenely generous amount of nonstick spray or use your fingertips to coat the molds with vegetable oil. Place the Twinkie molds on a baking sheet or in a roasting pan.
  • Whisk the flours, baking powder, and salt together in a bowl.
  • In a small saucepan over low heat, heat the milk and butter until the butter melts. Remove from the heat add the vanilla. Cover to keep warm.
  • Separate the eggs, placing the whites in the bowl of a standing mixer fitted with the whisk attachment (or, if using a hand mixer or whisk, a large mixing bowl) and reserving the yolks in another bowl. Beat the whites on high speed until foamy. Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat until the whites reach soft, moist peaks.
  • Dump the beaten egg whites into a large bowl and add the egg yolks to the standing mixer bowl-there's no need to clean the bowl (or, if using a hand mixer or whisk, simply place the egg yolks in a separate large bowl). Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until the mixture is very thick and a pale lemon color, about 5 minutes. Add the beaten egg whites to the yolks, but do not mix.
  • Sprinkle the flour mixture over the egg whites and then mix everything on low speed for just 10 seconds (or, if using a hand mixer or whisk, until blended but not thoroughly combined). Remove the bowl from the mixer, make a well in one side of the batter, and pour the melted butter mixture into the bowl. Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed, about 8 strokes.
  • Immediately scrape the batter into the prepared molds, filling each with about 3/4 inch batter. Bake until the cake tops are light brown and feel firm and spring back when touched, 13 to 15 minutes. Transfer the pan containing the molds to a wire rack and allow the cakes to cool in the molds.
  • Just before filling, remove each cake from the foil. Using the end of a chopstick, poke three holes in the bottom of each cake, just like in the bottom of real Twinkies. Wiggle the tip of the chopstick around quite a lot to make room for the filling. (Again, you can see this in action, beginning at minute 3.)
  • Scoop frosting into a pastry bag fit with a small tip about 1/4 inch across. Pipe the frosting into the holes you created in the bottom of the cakes. As you fill each cake, hold it in your palm and gently exert pressure on it so you can feel the cake expand, taking care not to overfill the cake, which would make it crack.
  • Unlike real Twinkies, these won't last indefinitely. They're best served still slightly warm.

Nutrition Facts : Calories 171 calories

MOCK TWINKIES



Mock Twinkies image

Doesn't dieting make you crave the oddest things? I've never been a Twinkie fan but I adore these _fake_ ones. Of course the filling isn't that slick lard stuff that has a 50 year shelf life but at only 2 Weight Watchers points per serving, I'll chew and dream.

Provided by SusieQusie

Categories     Dessert

Time 30m

Yield 24 serving(s)

Number Of Ingredients 4

1 (18 ounce) package butter recipe cake mix, Duncan Hines Moist Deluxe recommended
12 ounces diet lemon-lime soda
2 large egg whites
1 cup fat-free cool whip

Steps:

  • Preheat oven to 375 degrees.
  • In large bowl, combine cake mix, diet soda and 2 egg whites; beat for 2 minutes until well mixed.
  • Line two 12 cup muffin tins with paper liners. Fill each liner 2/3 full with cake batter.
  • Bake for 18 - 20 minutes.
  • Cool in pan for 10 minutes. Remove to wire rack to cool completely.
  • Once cupcakes are completely cool, fill a pastry bag fitted with a star tip with the Cool Whip Free. Insert tip into center of each cupcake and fill with Cool Whip.
  • Store in the refrigerator, out of sight of others. Sneak in the kitchen regularly and indulge.

Nutrition Facts : Calories 93.4, Fat 2.5, SaturatedFat 0.4, Cholesterol 0.4, Sodium 144.8, Carbohydrate 16.6, Fiber 0.2, Sugar 9.2, Protein 1.2

COPYCAT HOSTESS TWINKIES



Copycat Hostess Twinkies image

Make and share this Copycat Hostess Twinkies recipe from Food.com.

Provided by senseicheryl

Categories     Dessert

Time 55m

Yield 1 10 x 14 inch pan

Number Of Ingredients 15

2 cups flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
3/4 cup cold water
2 teaspoons vanilla
7 egg yolks
7 egg whites
1/2 teaspoon cream of tartar
6 tablespoons flour (rounded)
1 1/2 cups Butter Flavor Crisco
1 1/2 cups sugar
1 cup cold milk (scant)
2 teaspoons vanilla

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the Cakes - In a large bowl, mix the first 4 ingredients. Make a well and add the next 4 ingredients. Beat until smooth with a spoon and set aside. Beat the egg whites with the cream of tartar until stiff peaks form. Pour over egg yolk batter and fold in until well beaten. Pour in an ungreased 10x14 pan. Bake 45-50 minutes. Cool in pan. Invert in pan with cups under each corner. Cool completely and run a knife around the edge. Remove and cut in half.
  • To make the Filling - Combine the first 3 ingredients and beat on high for 5 minutes, gradually adding the milk and vanilla. Beat 5 more minutes on high. Spread between 2 layers. Cut to size (3x1 inch) and wrap separately.

HOMEMADE VS. STORE-BOUGHT: TWINKIES RECIPE BY TASTY



Homemade Vs. Store-Bought: Twinkies Recipe by Tasty image

Here's what you need: large eggs, cream of tartar, sugar, cake flour, all-purpose flour, salt, baking powder, milk, salted butter, vanilla, marshmallow fluff, milk, tin foil, medium potato

Provided by Brenda Blanco

Categories     Desserts

Yield 8 servings

Number Of Ingredients 14

4 large eggs, separated
¼ teaspoon cream of tartar
¼ cup sugar
½ cup cake flour
¼ cup all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
2 tablespoons milk
4 tablespoons salted butter, 1/2 stick
1 tablespoon vanilla
8 oz marshmallow fluff
⅓ cup milk
8 square sheets tin foil, 12 in (30 cm) square sheet
1 medium potato, or 1 small spice container

Steps:

  • Using a hand mixer, beat the egg whites in a large bowl until foamy. Add the cream of tartar and continue beating until soft peaks form.
  • In a medium bowl, beat the egg yolks with a hand mixer. Add the sugar a bit at a time and beat until thickened. Add the yolk mixture to the egg whites.
  • Sift the cake flour, all-purpose flour, salt, and baking powder and add to the egg whites. Gently fold until fully combined.
  • Add the butter and milk to a bowl or glass measuring cup and microwave for 20 seconds, or until the butter melts completely. Add the butter mixture and the vanilla to the batter and gently mix.
  • If you have the Twinkie machine, you can simply pour in the batter and follow the machine's instructions.
  • If you're not using the Twinkie machine to bake your Twinkies, preheat the oven at 350ºF (180ºC).
  • If you are using DIY molds, grab a sheet of tin foil, fold it in half, then in half again, and, using a small container or other Twinkie-shaped item, mold the foil into an oblong shape. Trim the excess foil around the edges. Repeat to make 8-10 molds total.
  • Fill the molds halfways and bake for 15 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
  • If you are using a Twinkie baking pan, fill each indent halfway and bake for about 13 minutes, or until a toothpick inserted in the middle of a cake comes out clean. Let the cakes cool down.
  • To make the filling, mix the marshmallow fluff and milk in a large bowl. Microwave for 20 seconds, then set aside to cool.
  • Once the cakes are done, let cool. Fill a pastry bag with the filling. Use the tip to make 3 small holes in each cake, and squeeze in the filling.
  • Enjoy!

Nutrition Facts : Calories 272 calories, Carbohydrate 41 grams, Fat 9 grams, Fiber 0 grams, Protein 6 grams, Sugar 21 grams

HOMEMADE TWINKIES®



Homemade Twinkies® image

These look like Twinkies®, but taste way better than the real deal...and they're better cold/frozen!

Provided by Tyler

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Time 1h40m

Yield 25

Number Of Ingredients 10

4 eggs
½ cup butter, melted and cooled to lukewarm
1 cup water
1 (5.1 ounce) package instant vanilla pudding mix
1 (18.25 ounce) package yellow cake mix
½ cup butter, room temperature
1 (8 ounce) package cream cheese, room temperature
5 cups confectioners' sugar, sifted
1 (8 ounce) container frozen whipped topping, thawed
1 teaspoon vanilla extract

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch jelly roll pans.
  • Beat the eggs until combined; stir in the melted butter. Add the water, pudding mix, and yellow cake mix, stirring well to combine. The batter will be very thick. Divide the batter between the prepared pans, spreading it evenly.
  • Bake until the cakes spring back when pressed lightly with a finger or a tester comes out clean, 15 to 20 minutes. Cool completely on wire racks.
  • To make the filling, combine the room-temperature butter, cream cheese, and confectioners' sugar. Beat until smooth. Stir in the whipped topping and vanilla extract.
  • When the cakes are cool, spread the filling mixture on top of one cake layer. Place the second cake layer on top of the first, and cut into bars. Wrap each bar in plastic wrap and store in the freezer.

Nutrition Facts : Calories 344.7 calories, Carbohydrate 48.8 g, Cholesterol 59.6 mg, Fat 16 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 9.2 g, Sodium 311 mg, Sugar 40 g

HOMEMADE TWINKIES



Homemade Twinkies image

Dispirited by the possible demise in 2012 of Hostess, the company that makes Twinkies, Ho Hos, and Hostess cupcakes, Jennifer Steinhauer began to wonder if she could make Hostess snack cakes, as well as other much-loved junk food from the past, in her own kitchen. She started with this classic, the Twinkie, by buying a canoe pan, which conveniently came with a cream injector. This recipe is a traditional sponge cake-style recipe, with whipped egg whites and sugar forming the base, then filled by cream injector with seven-minute frosting. Neighbors were delighted when she shared the results, but it was short lived. By the next day, the cake had absorbed the cream -- so make sure to eat them fast.

Provided by Jennifer Steinhauer

Categories     dessert

Time 1h40m

Yield 12 homemade Twinkies.

Number Of Ingredients 15

Nonstick cooking spray or vegetable oil
60 grams (1/2 cup) cake flour
30 grams (1/4 cup) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons milk
4 tablespoons unsalted butter
1/2 teaspoon vanilla extract
5 large eggs at room temperature, separated
12 tablespoons sugar
1/4 teaspoon cream of tartar
6 tablespoons unsalted butter, at room temperature
165 grams (1 1/2 cups) confectioners' sugar
3/4 cup Marshmallow Fluff
2 tablespoons heavy cream

Steps:

  • For the cakes: Heat the oven to 350 degrees and adjust the oven rack to the lower-middle position.
  • To make single-use Twinkie molds, cut 12 pieces of aluminum foil 12 inches wide by 14 inches long. Fold each piece of foil in half lengthwise, then fold it in half again to create a rectangle that's about 6 inches long and 7 inches wide. Repeat to make a dozen rectangles.
  • Place one sheet of folded foil on a work surface with a standard-size spice jar on its side in the center of the foil. Bring the long sides of the foil up around the jar, folding the sides and ends as necessary to make a tight trough-shape from which the jar can be removed. Repeat to make 12 foil molds. Spray generously with nonstick spray or coat with vegetable oil. Place the molds on a baking sheet.
  • In a mixing bowl, whisk together the cake flour, all-purpose flour, baking powder and salt. In a small saucepan over low heat, heat the milk and butter until the butter melts. Remove from the heat and add the vanilla. Cover to keep warm.
  • Using a standing mixer, beat the egg whites on high speed until foamy. Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat until the whites reach soft peaks.
  • Transfer the beaten egg whites to a large bowl and add the egg yolks to the standing mixer bowl (there's no need to clean the bowl). Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until the mixture is very thick and a pale lemon color, about 5 minutes. Add the beaten egg whites to the yolks, but do not mix.
  • Sprinkle the flour mixture over the egg whites and then mix everything on low speed for just 10 seconds. Remove the bowl from the mixer, make a well in one side of the batter, and pour the melted butter mixture into the bowl. Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed, about 8 strokes.
  • Immediately scrape the batter into the prepared molds, filling each with about .75 inch of batter. Bake until the cake tops are light brown and feel firm and spring back when touched, 13 to 15 minutes. Transfer the pan containing the molds to a wire rack and allow the cakes to cool in the molds.
  • For the filling: Using a mixer, beat together the butter, confectioners' sugar and Marshmallow Fluff. Add the cream and beat just until smooth.
  • Just before filling the cakes, remove them from the foil. Using the end of a chopstick, poke three holes in the bottom of each cake. Wiggle the tip of the chopstick to make room for the filling. Transfer the frosting to a pastry bag fitted with a 1/4-inch round tip. Pipe frosting into the holes in each cake, taking care not to overfill, until it gently expands. Unlike real Twinkies, these won't last indefinitely. They're best served still slightly warm.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 13 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 115 milligrams, Sugar 28 grams, TransFat 0 grams

Mock Twinkies

These copycat Twinkies are simple to make and taste just like the originals! With a few simple ingredients you can make a homemade version of this classic treat.

Here are some tips for making the perfect copycat Twinkies:

  • Make sure the cake batter is thick enough to coat the back of a spoon. If it is too thin, add a little more cake mix until you reach the desired thick.
  • Don't overfill the Twinkie pans. This will prevent the cakes from sticking together when they bake.
  • Bake the Twinkies until they are golden brown and a toothpick comes out clean when is placed into them.
  • Let the Twinkies cool completely before icing them. This will help the icing to stick to the cakes.
  • If you don't have any corn syrup, you can use light-colored Karo syrup instead.
  • The Twinkies can be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

These Twinkies are great for a party or as a special treat. They are sure to be a hit with everyone who tastes them. You won't believe how easy they are to make, and you won't believe how delicious they taste. So what are you waiting for? Try this recipe today and see for yourself how easy it is to make this timeless homemade treat.

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