Homemade Twinkies

by Andie Mitchell on March 14, 2011

homemade Twinkies

Yes. I did.

homemade Twinkies

I made Twinkies.

homemade Twinkies

And yes, they are moist little sponge logs that taste rich with butter and vanilla. Yes, they have billowy puffs of sweet marshmallow cream piped into their bellies.

Oh, and for the record, yes, I ate them as a twin pack. Hostess told me to.

Mmhmm yes, after serving them on an empty, slippery butter wrapper. Presentation is everything.

 

homemade Twinkies

And though I don’t need to tell you, yes, gluttony loves company. Make them.

 

homemade Twinkies

If you’re a normal human being, unlike me, you’ll think about investing in a Twinkie pan. If you’re somewhat masochistic and like living on the edge, you’ll consider making your own Twinkie cake baking cups as I’ve done here. You’ll swear a bunch, tell your boyfriend that life is harder than you thought it ever could be, and then you’ll wish you’d made cupcakes instead. But if you remain cool, calm, and collected, you will have sweet cream filled crumb cakes on your kitchen counter in about 45 minutes. A very good thing.

homemade Twinkie pan

Start by folding a small sheet of aluminum foil (preferably heavy duty) in half so that it is roughly triple the size of an ordinary spice bottle. Mold the foil and press it firmly to seal around the bottle, leaving one side completely open for filling.

homemade Twinkie pan

Now, carefully remove the spice bottle from the foil sling and press the foil all around with two fingers to seal the edges and create a smooth surface.

homemade Twinkies

Spray the insides of the foil well with nonstick cooking spray. Set them aside while you make your cake favorite yellow cake batter.

 

homemade Twinkie pan

homemade Twinkie pan

Fill the oiled foil pans half full with cake batter. Bake for 18-20 minutes at 350 degrees, or until a toothpick inserted in the center of one comes out clean.

homemade Twinkies

Let the cakes cool completely in their foil wrappers on a wire cooling rack.

homemade Twinkies

Using a clean nail or a toothpick, make three holes in the bottom of the Twinkie. Start by inserting the nail halfway into the cake and winding it around to open up the center. Be careful not to rip the cake, you just want to create a little space inside to pipe the marshmallow cream filling.

homemade Twinkies

homemade Twinkies

Fit a pastry bag with a Wilton #12 tip (any small tip size you have will work) or snip the very corner off of gallon sized plastic bag and fill it with fluffy marshmallow frosting. Insert the tip into each of the three holes you created in the bottom of the cake, squeezing a few teaspoons of frosting in each.  Be gentle so that you do not push so much frosting in the cake that they burst open. The cake is fragile.

homemade Twinkies

 

Twinkie Marshmallow Cream Filling

recipe slightly adapted from Todd Wilbur, as seen on Joy the Baker

makes about 3 cups

 

2 teaspoons very hot water

1/4 teaspoon salt

2 cups marshmallow cream (one 7-ounce jar)

1/2 cup butter

1/3 cup powdered sugar

1/2 teaspoon vanilla extract

 

Mix the water and salt in a bowl and allow to cool. In a separate large bowl, beat the marshmallow cream, butter, powdered sugar, and vanilla until well combined and light. Beat in the salt water until the mixture is fluffy.

Fill a pastry bag fitted with a Wilton #12 tip with the cream and pipe a few teaspoons into each of the three holes created on the underside of each cooled Twinkie cake.

 

{ 44 comments… read them below or add one }

Shanna, like Banana March 14, 2011 at 8:41 am

I have no shame. I think a twinkie is fabulous!

Do you remember the commercials about how the creme got in the middle? The answer was “it’s just born there!” :)

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Can You Stay for Dinner March 14, 2011 at 7:39 pm

Totally remember those commercials! Haha, thanks for the pleasant reminder :)

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Tracey @ I'm Not Superhuman March 14, 2011 at 8:42 am

No joke, I saw that first photo and thought, “You didn’t.” And then I read your first words. It’s like you’re reading my mind.

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tryityoumightlikeit March 14, 2011 at 8:49 am

I love that you made your own twinkie pan. What a great idea!

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Lindsay @ The Lean Green Bean March 14, 2011 at 8:51 am

i’m not a twinkie fan, but can i just say how impressed i am that you made these?!

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Lisa @ Thrive Style March 14, 2011 at 10:03 am

That’s awesome! Who needs a twinkie pan—when you’ve got tin foil!

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Lauren at Keep It Sweet March 14, 2011 at 10:53 am

These look SO much better than the packaged version!

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Jesse March 14, 2011 at 11:29 am

i would never invest in a twinkie pan myself, my husband has a low tolerance for unused kitchenware. that being said, these are adorable and clearly display the how subpar the hostess twinkies are in comparison to your creations.

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Katie G March 14, 2011 at 12:26 pm

I love all these recreations of the Hostess treats. I’m going to throw some suggestions in the suggestion box. It would be awesome to recreate…

–The Swiss Cake Roll

–The Oatmeal Cream Pie

–The Starcrunch

You’ve conquered Hostess. It’s time to take down that smirking Little Debbie!!

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Rachel Chemerynski March 14, 2011 at 2:50 pm

Wow, these look phenomenal! The best part is that you made your very own Twinkie pan – how creative. You are just too cute. Glad you got through the hard, stressful part and were able to enjoy them at the end : )

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Megan (Braise The Roof) March 14, 2011 at 3:04 pm

That is some determination with the tin foil! But they turned out so pretty! :) I am always amazed at how professional your homemade versions of store bought desserts look!

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johnny March 14, 2011 at 3:22 pm

OK! twinkies got me into the shape I’m in. I guess now is the time to learn how to eat just 2! Neat idea with the tin foil.

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Lisa (Dishes of Mrs. Fish) March 14, 2011 at 4:00 pm

Totally love this!

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Amanda March 14, 2011 at 5:33 pm

OH…no…..you…didn’t. I just polished off the last of my Milano-esque cookies. Now I guess I have to make Twinkies tomorrow to satisfy this hellish craving in my soul FOR MORE MARSHMALLOW FLUFFY STUFF.

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Can You Stay for Dinner March 14, 2011 at 7:42 pm

Amanda, there will never been enough marshmallow fluff in the whole wide world. NEVER ;)

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Amanda March 14, 2011 at 7:53 pm

Oh, well I’ll make it my solemnly sworn duty to ensure that I either deplete the world supply…or eat so much that I can never ever look it in the face again. Either way I’m ok.

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Stephanie @cookinfanatic March 14, 2011 at 6:30 pm

Oh noooo you didn’ttttt!!! Can you come bake for me… pleaseeee? These look wonderful :)

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Can You Stay for Dinner March 14, 2011 at 7:38 pm

Thanks Stephanie! I will bake for you anytime :)

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Lauren March 14, 2011 at 8:43 pm

Too cool! I would love to make homemade twinkies! Every once in a while I crave them something fierce!

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thecompletecookbook March 14, 2011 at 10:00 pm

Your twinkies are absolutely perfect! :-) Mandy

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Can You Stay for Dinner March 14, 2011 at 10:34 pm

Thank you Mandy!

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MelissaNibbles March 15, 2011 at 1:58 am

Must have these. I’m coming to Seattle and stealing them from your pantry!

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Beth March 15, 2011 at 9:45 am

These look awesome Andrea!! They could definitely be dangerous though haha.

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Erica March 15, 2011 at 10:37 am

This is super clever!

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Nicole March 15, 2011 at 8:17 pm

No way!?! Homemade twinkies?? You’re my hero!

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Can You Stay for Dinner March 15, 2011 at 9:13 pm

It was only a matter of time… :)

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Kate March 16, 2011 at 9:50 am

Utter brilliance. Those look delicious!!

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Thomas March 16, 2011 at 5:37 pm

My dad lived on Twinkies. That may be why he’s not with us anymore but oh well. I’ll give these a try for old time’s sake.

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Patricia DeWit March 20, 2011 at 2:35 pm

I teach ESL through cooking… I’m going to try this recipe with my class! I’ll let you know how it goes.

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Can You Stay for Dinner March 20, 2011 at 3:55 pm

Oh how wonderful! Thanks Patricia :)

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Patricia DeWit March 20, 2011 at 9:52 pm

It was fantastic! They loved it and it was very kid-friendly with just enough messy to make it fun.

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Can You Stay for Dinner March 21, 2011 at 7:12 am

YAY!! Thanks Patricia! So happy to hear it :)

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patty kingsley March 21, 2011 at 8:11 am

looks great

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jim g July 22, 2011 at 9:47 am

love the idea, i remember when they came out with strawberry filled twinkies and they didnt last long now i can make my own…lol i do have a few ideas i wanna try maybe chocolate twinkies, or dip them in orange glaze

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Fur January 9, 2012 at 2:16 pm

Use non-stick Reynolds foil and no need to grease?

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admin January 9, 2012 at 5:24 pm

Hey there,

No, it’s best to spritz the foil cups with nonstick cooking spray. “Spray the insides of the foil well with nonstick cooking spray. Set them aside while you make your cake favorite yellow cake batter.”

Hope you make them and like them!

:)
andie

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charlene March 11, 2012 at 7:14 pm

Just made these tonight and they tasted amazing, a definite keeper, thanks for sharing!

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Joan November 16, 2012 at 6:50 am

PLEASE share the recipe for the delicous looking twinkie CAKE !

jtd52@aol.com

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Charles R Robertson November 16, 2012 at 9:36 am

This is perfect BUT I see no way to print the Recipe.

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Bill November 17, 2012 at 10:43 pm

Seriously? It’s 2012 and you haven’t discovered how to print pages off of the internet or how to copy and paste into Word or how to screen shot a page? Better yet, grab a pen or pencil and write it down on paper.

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Reeni November 18, 2012 at 8:36 am

right click and select print.
OR
select text you want, then place in a Word, or Word Pad document, then print

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Joan November 18, 2012 at 4:34 am

I STILL WANT THE CAKE PART OF THE RECIPE !

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Reeni November 18, 2012 at 8:34 am

I am going to try this!! No shame in my game…I love Twinkies!

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Bryna Bear June 24, 2013 at 5:26 pm

I love your idea and instructions for making your own Twinkie pans from foil. I posted a Gluten Free Twinkie recipe on my blog last week and put in a link to your post so people can make their own pans. Your Twinkies look great, but I must make mine gluten free. Thanks for posting this.

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