Monday, January 4, 2010

fastfood@home: Homemade Twinkies Snack Cakes

Homemade Clone TwinkiesSome people think Twinkies aren’t actually food. While others believe only cockroaches and Twinkies will survive Armageddon. And I believe Twinkies are sort of, kind of food, if you’re starving.

But trust me when I say you can make a Twinkie clone that tastes a whole lot better than those sitting on supermarket shelves.

Homemade Clone TwinkiesThese lovely little cakes taste just like the real deal according to one taste tester. The cream filling really gives it that Twinkie taste. The cakes are ever-so slightly more dense than a Twinkie, but more moist. In my opinion these taste way better than a store-bought Twinkie. Click ‘Read More’ below, to get the recipe.

Homemade Clone TwinkiesHomemade Clone Twinkies

Homemade Clone TwinkiesHomemade Clone TwinkiesSupplies:

  • 1 round spice bottle, the size of a Twinkie
  • 12 (12 x 14-inches each) pieces non-stick aluminum foil
  • Pastry bag
  • Toothpick
  • Vegetable oil spray

    You can avoid making your own molds with foil and the spice bottle if you happen to have a snack cake pan, as pictured. If not, fold each piece of foil in half with the nonstick side out. Then fold in half again. Roll foil pieces around the spice bottle to form a tube. Fold down edges to seal, leaving one end of the tube open to be filled with the batter. Remove the spice bottle. Spray the insides with vegetable oil and set each tube open-end-up in a muffin tray.



  • 16-ounce box golden pound cake mix
  • 4 egg whites, beaten until stiff
  • 2/3 cup water
  • Preheat oven to 325 degrees F.

  • Beat cake mix, whipped egg whites, and water on medium speed until completely blended, about 2 minutes.

  • Carefully fill the foil tubes or pans, leaving 3/4-inch headspace.

  • Bake about 25-30 minutes until golden and toothpick inserted in the center comes out clean.

  • Let cakes cool slightly, then remove foil or remove from pan and brush heavily with simple syrup. Allow to cool.

  • Use a chop stick or small end of a spoon to hollow out 3 holes along the length of each cake. Wiggle the toothpick around the center to make room for the filling, taking care not to poke through to the other side.

  • Use a pastry bag or cake decorator with a long tip and carefully fill each hole with cream filling.


    Cream Filling:
  • 2 teaspoons very hot water

    1/4 teaspoon salt

    1 (7 ounce) jar marshmallow cream

    1/2 cup shortening

    1/2 cup powdered sugar

    1/2 teaspoon vanilla

    1/2 teaspoon lemon juice

  • With a hand mixer, combine marshmallow cream, shortening, powdered sugar, and vanilla in medium bowl; mix on high until fluffy.

  • Add the cooled salt water and mix well.


    Simple Syrup:

    1/2 c. water

    1/2 c. sugar


    Combine sugar and water in a large saucepan. Set over high heat and bring to a boil. At the boil, remove from heat and cool completely. Store in the refrigerator.


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