Best 4 Mock Twinkies Recipes

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Indulge in the delightful homemade version of the classic Twinkies with our collection of mock Twinkie recipes. These recipes offer a delightful twist on the traditional treat, using simple and accessible ingredients to create soft, golden sponge cakes filled with a rich, creamy filling. Whether you prefer a classic vanilla filling or crave the indulgence of chocolate, our recipes have you covered. We'll guide you through the process of making these delightful treats, ensuring a fun and satisfying baking experience. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to recreate the beloved Twinkie at home.

Here are our top 4 tried and tested recipes!

TWINKIE CAKE



Twinkie Cake image

The perfect, not overly sweet, cake recipe, this delicious Twinkie Cake is made with yellow cake and sweet whipped cream filling.

Provided by aimee @ shugarysweets

Categories     Cake

Time 1h25m

Number Of Ingredients 7

1 yellow cake mix, for 2 9-inch pans (or this homemade yellow cake recipe)
5 Tbsp all-purpose flour
1 cup milk
1 tsp vanilla extract
1 cup unsalted butter, softened
1 cup granulated sugar
2 Tbsp powdered sugar, for garnish

Steps:

  • For the cake, prepare yellow cake according to package directions (for 2 9-inch layer cake pans). Cool completely.
  • In a small saucepan, combine the flour with milk, whisking until lumps removed. Turn on medium heat and continue to whisk until mixture becomes thick, like a pudding.
  • Remove from heat and stir in vanilla. Cool completely.
  • In a mixing bowl, combine butter and sugar, beat until light and fluffy (about 4 minutes). Slowly add in the COOLED milk mixture, beating until combined. It may curdle slightly in the beginning, that's okay, keep beating until it becomes the texture of whipped cream!
  • Place first layer of cooled cake on a cake plate. Top it with ALL of the cream filling. Add the second layer of cake on top.
  • Sprinkle generously with powdered sugar. Slice and enjoy!

HOSTESS TWINKIE FILLING (COPYCAT)



Hostess Twinkie Filling (Copycat) image

This is filling for the Twinkie Sponge Cake that is posted here. It comes from a recipe compilation by Gloria Pitzer. It's one of many that I will submit. I hope everyone enjoys them..

Provided by Max Thames

Categories     Lunch/Snacks

Time 45m

Yield 24 Cakes, 24 serving(s)

Number Of Ingredients 5

1/4 lb butter
1/2 cup Crisco
1 cup granulated sugar
1 (5 1/3 ounce) can evaporated milk
2 teaspoons vanilla

Steps:

  • Beat the mixture without stopping for 30 minutes. Sufficient to fill 24 cakes.

Nutrition Facts : Calories 113.4, Fat 8.6, SaturatedFat 4, Cholesterol 12, Sodium 34, Carbohydrate 9, Sugar 8.4, Protein 0.5

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



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

Tips:

  • Use a stand mixer fitted with the paddle attachment to make the batter for the mock Twinkies. This will help to ensure that the batter is smooth and creamy.
  • Be careful not to overmix the batter. Overmixing can make the Twinkies tough.
  • Use a piping bag fitted with a star tip to fill the Twinkie molds. This will help to create a more even and consistent filling.
  • Bake the Twinkies at 350 degrees Fahrenheit for 15-20 minutes, or until they are golden brown.
  • Let the Twinkies cool completely before filling them with the whipped cream filling.
  • Use a sharp knife to cut the Twinkies in half. This will help to prevent them from crumbling.
  • Serve the Twinkies immediately or store them in an airtight container in the refrigerator for up to 3 days.

Conclusion:

These mock Twinkies are a delicious and easy-to-make treat that are perfect for any occasion. They are a great way to satisfy your sweet tooth without all of the guilt. With a few simple ingredients and a little bit of time, you can enjoy these delicious Twinkies in no time. So what are you waiting for? Give this recipe a try today!

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