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For years, MoS Heat the milk and butter in a small saucepan over low heat 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.

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.

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 here , beginning at minute 3.

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.

These homemade Twinkies were so much fun to make and eat. I took the easy way out and made them into muffins instead of the traditional Twinkie shape.

I also made them gluten-free. The sponge cake was light and airy and the filling was delightful. The batter had to be spooned, not poured, into the muffin cups, as it was too thick for pouring.

The baking time was also a bit longer for me at 20 minutes. To fill these, I inserted a pastry tip into the bottom of the cupcake. These disappeared quickly and all were delighted and happy to eat them.

It was easy to make, tasted great, and I can see using it in other recipes in the future. I poured the batter into a muffin tin. The filling came together in about 3 minutes, although I beat it for the full 5 minutes to see what would happen.

There was more than enough filling, and it could have been reduced by a third. I also had leftover cake batter after filling my tin, so I poured the remaining batter into a couple bouchon molds, which served as a nice approximation to the Twinkie shape.

The 7-minute frosting is quite easy to make and works as a mock-Twinkie filling. Overall, Twinkies are much, much sweeter, and less spongy, than these homemade Twinkies.

I also would use it for tiramisu. If you make this recipe, snap a photo and hashtag it LeitesCulinaria. We'd love to see your creations on Instagram , Facebook , and Twitter.

For a Twinkie baking pan , try this. Hi Donna, Amazon is a great source for twinkie pans. Have a look. I found my Twinkie pan at a Goodwill near St.

Paul, Mn. I know eBay had them a while ago. So My boyfriend said he had heard of someone making these which put me onto the task of doing it myself.

I started baking this morning around 7 am. I literally went through 4 recipes before finding this last one. It is amazing and delicious. Light, spongy and oh so Twinkie!!!

Well, first, I admire your fortitude, Denise. Five recipes—not sure I could do all of that for love!! May your boyfriend be swimming in Twinkies for years to come.

Recipe turned out brilliantly and I made them gluten free. My only question is, when we are done today all the filling had been absorbed into the cake.

Is there a way to stop this from happening, besides eating them the same day? Shelly, so happy they turned out well.

That could be part of the issue. Be that as it may, these are a fancy-dancy version of American junk food. Because the filling has no stabilizers and preservatives, its 15 minutes of fame is short lived.

So treat them as you would fancy French pastries: Fill them right before serving. This was a surprise for when I picked him up at the airport, it was just too late and a long travel day for him to try them that night.

The cake part turned out amazingly light and airy, as it would with regular flour. So I thought it was because the cake was so light.

But the amounts are correct. The batter is actually very light and airy thanks to the addition of beaten egg whites which lend quite a lot of volume.

So the resulting cake, too, is light and airy, not dense at all, as a result of the relatively minimal amount of flour. Does that make sense? Rest assured, we tested the recipe with the amounts you see in the recipe above.

Do you have any idea how long these will keep? I was going to make them Thursday and hand them out Saturday. Should I keep them refrigerated?

Thank you. Jen, they should be fine. I think keeping them in the fridge is a good idea. Take them out several hours before serving.

Hi, I finally made the Twinkies tonight. It was a lot of work, making the molds, the cakes, and then the filling. I had to get some cold eggs that did, and wait for them to warm up.

If I made this in a baking pan and then cut the cake into small oblong shapes, that would be easier. What size cake pan should I use? What I really want to do is make shark cupcakes, which call Twinkies.

Hi David, no—what size pan should I use? I measured the 12 Twinkies. I want the right height. The advantage of doing them all in a pan and then cutting to oblong size would be that they would all be same depth.

I was able to sub bleached flour and cornstarch. Your other giant Twinkie recipe is all cake flour. Math was never my subject.

But why not pick up this Twinkie baking pan kit? It solves all your problems, plus you get all the rounded edges!

They were okay but nothing I would make again. Reviews: Most Helpful Down Triangle. Rating: 4 stars. These are quite tasty!! I had to give them a 4 star for now just because the filling was a might too sweet for my taste--even though most of the others tasting these enjoyed them as they were.

I will definitely make them again but decrease the amount of powdered sugar by at least 1 cup. I tested them before freezing and after.

Much better after they have been frozen--The texture and flavors are better. I used parchement paper as a liner for the baking pan with great results.

I like the idea from Kathy W's review to use them as a shortcake base. Kathy Lawson Willis. This was delish!

We were having friends over for dinner and I saw this recipe and decided to try it. Everyone loved it. I didn't change anything to the recipe itself but we had strawbwerries in our garden that were ripe and ready to pick so I used the twinkie as the base for strawberry shortcake.

Very good but very fattening! Thanks Tyler I will make this again and again! I only used 4 oz cream cheese and 2 oz butter to 4 cups of icing sugar I was concerned about it tasting too cheesy.

I used 2 recipes of stabilized whipped cream for the Cool Whip. The Twinkies were good very rich the kids loved it.

Kristy Guillotte. I made these for valentines day for my kids so I cut into heart shapes using a cookie cutter. They were very easy to make. I did cut the filling recipe in half as other reviewers said there was too much.

I did still have some left over but maybe next time I'll pipe more in. I will be making these again. I like the fact they held the cookie cutter shapes well!

Thanks for a great recipe. I don't know who likes them more the adults or the kids! These were such a hit at my party!!!

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Would love to hear if the cake is happy and crack free as a large sheet! Hi Senda, we have not tried a Twinkie jelly roll sounds great though!

How about this cake as a birthday cake? However, when you get the pan, the insert states that it is not designed to be an exact replica for the shape of a Twinkie, and the recipes included will not result in a true Twinkie.

Penny, we love your curious spirit! Nice reporting. We, too, think that duo will rock—let us know when you try it! I made these tonight and all I can say is WOW!

These are fantastic. This recipe rocks. Thanks for sharing! You are incredibly welcome, Hostess with the mostess! Happy to oblige. Yours is exactly the sorta enthusiastic response we were gunning for….

Two comments: 1. My doctor showed a film comparing pure chocolate to Twinkies. A high-temperature torch like that used to cut through steel was applied to the chocolate, which melted and then evaporated.

When the torch was applied to the Twinkie, nothing happened. The Twinkie was unaffected by the heat of the torch. Digestion requires a process similar to heat to absorb nutrients from food.

Therefore, one can conclude that no nourishment can be obtained from Twinkies. I can guarantee that a torch put to our Twinkie would incinerate it in a millisecond.

Nothing but homemade goodness. Rachel, we never picked up the lilt of lemon in Twinkies. Just a slightly chemical smack.

Anyone else think they detected lemon? Of course, if you wish you could add some very finely grated lemon zest to the sponge cake batter….

I find the same with most Hostess and Little Debbie Snacks. I would LOVE to make these for the fam as a farewell to a childhood classic!

I never bought them as an adult, but I do remember scarfing down those chocolate cupcakes and Sno Balls while my sister—very loyal to her Twinkies—looked over with a smile as we thanked Mom for our sweet treats.

How awful for everyone involved. Thanks for the recipe! Thanks for this recipe! I will give them a try haha. Have you seen the crazy eBay listings for Twinkies?

Also sites like Get Your Twinkie. People love these things! And yes, these little snack cakes have inspired quite a large following over the decades…funny how things from our childhood just sorta stick with us that way.

Only the good lord knows what is really in Hostess Twinkies. These look much better to eat. I cannot wait to make them. Exactly, Warbaby.

No multisyllabic ingredients here. We promise. Just a delicate sponge cake and a sweet seven-minute frosting-slash-filling. Do let us know what you think…!

I saw that recipe last night and wondered if they would work deep-fried. I knew they were technically awful, but there was just something about them right out of the fryer….

You know, I do think that the Toaster Tarts recipe would work deep-fried. Renee, if you give it a whirl, by all means, let us know. That was an actual typo, I swear.

Darn subconscious… Do let me know. My husband may be getting toaster tarts instead for his bday…. I have not tried the cake, it sounds great. Now the frosting, no.

It is not 7-minute frosting inside those Twinkies. It is a creamy filling and it is far from 7-minute. I thank you for the cake, and will try it.

I am 68 and I still eat them, lol. My fav cake!! Teresa, we look forward to hearing what you think! But as we note above, we just sorta felt the need to make them a smidge more sophisticated, though to some that may seem heresy.

Do let us know what you think…. Thanks for the recipe. They turned out nice, the filling a bit too sweet. Let us know when you do, Phil. It is hard to believe that Twinkies will be no more.

Our thoughts exactly, Teresa. And minus all those multisyllabic preservatives. Would this be a good cake to use for a jelly roll?

If so should I make any adjustment in the amount of cake batter? Hi Patty, proportion wise, the yield of this recipe should be fine in a jelly roll pan.

It is, however, a bit wetter than a normal jelly roll batter. If you give it a try, please let us know. And yes, you are right to want them now.

When you whip up a batch, kindly let us know what you think…. Aaron, we think homemade Twinkies sound like a marvelous breakfast for your brood.

Lucky family! I guess I thought it would somehow taste different, haha. We were aiming for a gourmet version, if you will, by not using any trans fats or artificial flavors and ingredients.

Have you tried the Sno-Balls recipe? I was never enticed by a Twinkie and once I traded for one in the school cafeteria, I was unimpressed. Another yuck.

Is that child neglect? Twinkie, schminkie! Enjoy the Boston cream pie. Excellent use for the sponge cake!

Yes, please! This is such a fun idea! I never ate a Twinkie just because I was sketched out by what crazy chemicals and preservatives must be squeezed into them, but THIS kind of Twinkie looks right up my alley.

I might just have to take this as a challenge. Never mind. Renee, I read that piece you ran on the military brownies and was simultaneously fascinated and horrified.

I heard water from canned chickpeas can be whipped and used as egg substitute for fluffy egg-free pancakes…. Thank you, standug! Yes, aquafaba, as that liquid is known, has been something of a miracle for vegan cooking and baking.

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Send Email. Skip to content. Home Recipes Homemade Twinkies. Jump to the recipe. Print Recipe Want it? Click it. Sign me up for your daily or weekly newsletter, too!

Whisk the flours, baking powder, and salt together in a bowl. Show Nutrition. Recipe Testers Reviews Tamiko Lagerwaard.

Steve Subera. Victoria Filippi. Barefoot Contessa Fresh Lemon Mousse. Rosemary Lemon Drop. Lemon Semifreddo. All materials used with permission. Comments For a Twinkie baking pan , try this.

I am trying to find out if this company makes a pound cake-like the Twinkies. Excellent to hear, Shelley. I hope your boyfriend enjoyed them.

They contain lard! But you can cut them to any size you want! That might help. This sounds Great! Cannot wait to try!!!

Thanks again! Someone asked me. Thanks, kitblu. I always thought that there was some lemon flavor in Twinkies. This was delish! We were having friends over for dinner and I saw this recipe and decided to try it.

Everyone loved it. I didn't change anything to the recipe itself but we had strawbwerries in our garden that were ripe and ready to pick so I used the twinkie as the base for strawberry shortcake.

Very good but very fattening! Thanks Tyler I will make this again and again! I only used 4 oz cream cheese and 2 oz butter to 4 cups of icing sugar I was concerned about it tasting too cheesy.

I used 2 recipes of stabilized whipped cream for the Cool Whip. The Twinkies were good very rich the kids loved it. Kristy Guillotte. I made these for valentines day for my kids so I cut into heart shapes using a cookie cutter.

They were very easy to make. I did cut the filling recipe in half as other reviewers said there was too much. I did still have some left over but maybe next time I'll pipe more in.

I will be making these again. I like the fact they held the cookie cutter shapes well! Thanks for a great recipe. I don't know who likes them more the adults or the kids!

These were such a hit at my party!!! I wouldn't change a thing. You can freeze any unused filling and use it in other recipes later.

I would give this one 5 stars but it was way too much work for me. Also I ended up with too much filling that I had to throw away. I think the filling mixture should be cut in half.

Other than that it was very very good and I didn't change a thing. Since I baked these as pseudo "Twinkies" in a mini loaf pan 8 ct.

I also took the advice of others and cut the filling recipe in half. It was way more than enough too much!

The cake was spot on though and the filling delicious with the omission of the cream cheese. Do let these get cold in the refrigerator before eating.

Thanks Tyler for a great base recipe. I will try other variations in the future. Terri Lynn Febuary. I plan on getting the canoe style muffin or cupcake pans.

Then instead of cream cheese I will use a pudding recipe that I use for "Pistachio Cake" icing. Any flavor pudding will work I think.

More Reviews. Close Share options. Your daily values may be higher or lower depending on your calorie needs.

Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

All Reviews. Add Photo. What did you think about this recipe? Did you make any changes or notes?

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