Print the recipe page!  homemade twinkies

Making homemade twinkies seemed appropriate after news of Hostess closing it’s doors.  Never fear!  Just as you were wondering what the world must be coming to, twinkies live on!

These are fun treats to make!  I based my cake and frosting recipes off of the two top recipes from this “Homemade Twinkie Challenge”.  While they’re not something I make everyday, I much prefer these twinkies to the Hostess ones for the fact that I’m able to recognize the ingredients!   Also, the filling makes a great “instant” frosting — it’s especially good with cinnamon rolls.

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makes 12 Twinkies

Ingredients:

Cake 

1 cup sifted whole wheat flour

1 cup white flour

6 TBS sugar

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 TBS powdered milk

1/3 cup oil

3/4 cup water

3/4 cup + 2 TBS maple syrup

2 TBS vanilla extract

2 1/2 tsp. apple cider vinegar

Filling

1/4 cup. powdered butter

1/4 cup powdered shortening

1 cup powdered sugar

1 tsp. vanilla

2 TBS water

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Tools & Supplies

aluminum foil

a straw

a pastry tip

one quart sized ziploc bag

Canoe Baking Pan (*optional : the original link above shows how to make boats with foil if you don’t want to buy a baking pan).

Instructions:

Using a fine meshed wire strainer over a medium bowl,  measure all the dry ingredients.  Tap the strainer to sift the ingredients into the bowl below.  Stir with a whisk before adding the remaining liquid ingredients.  Stir again until smooth.

Prepare the baking pan by lining each canoe with foil sprayed with cooking spray.  Fill the canoes half way full with batter and bake at 325 for 22 minutes or until lightly browned.  Allow to cool in the pan for 5 minutes before lifting out each cake and allowing to cool completely on a cooling rack.

Prepare the filling by mixing the dry ingredients together before adding the vanilla and water.  Cut the tip of a ziploc bag and fit a pastry tip through the hole.   Fill the bag with filling.  Once cakes are cool, flip each over, and with a straw make three incisions running the length of the cake. Place the tip into each incision, and press filling into the incisions until full.  When cakes are completely full, turn them back over and serve.

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Measure and sift the dry ingredients to make the cake batter.  Add in the liquids stir until smooth.

Prepare the baking pan by lining each canoe with greased foil.  Fill each only half way and bake at 325 for 22 minutes or until golden brown.

Make the filling, pipe into the prepared cakes (poking a straw first into the base of the cake, then piping the filling in until full).

Serve!

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• Don’t skip the step of lining the pan with foil.  This recipe’s cakes won’t turn out of the pan in one piece except by lifting them out.
• BTW, 325 is an excellent baking temperature for sun oven cooking.  There might not be power but atleast we’ll have twinkies!

To those of you in the United States, Happy Thanksgiving next week!!  I’ll see you again after the holiday!