For those of y’all who are going into Twinkie withdrawls…

A “recipe cloner” Todd Wilber reverse-engineers specific foods ingredient by ingredient, until he creates a recipe that recreates the original.  Here’s his recipe for the Twinkie filling.  Link HERE


Marshmallow filling

1/4 Teaspoon salt
1 Cup (one 7-ounce jar) marshmallow creme
1/4 Teaspoon salt
1/2 Cup shortening
1/3 Cup powdered sugar
1/2 Teaspoon vanilla


Step 1:

Combine salt with hot water in a small bowl and stir until salt is dissolved. Let cool.

Step 2:

Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and beat until fluffy, using an electric mixer on high speed.

Step 3:

Add salt water and beat to combine.

Step 4:

When the cakes are cool, use a skewer or a chopstick to make three holes along the bottom, moving the stick around slightly to create space inside the cake. Fit a pastry bag with a small tip and fill it with the marshmallow creme mixture (or scoop it into a resealable bag and snip off a tiny bit of one corner; pipe filling into each cake, using the three holes.

the Cake by pastry chef Ashton Warren  Link HERE


3 eggs
2 1/2 Cup sugar
1 1/2 Cup milk

1 1/2 Cup vegetable oil
1/2 Teaspoon baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt

2 1/2 Cup flour
1/2 Teaspoon instant coffee
1 Teaspoon almond extract

Her option for Cream filling

2 Cup cold heavy cream
1/2 Cup powdered sugar
1 vanilla bean or 1 teaspoon extract


Cake Step 1:

Wisk the eggs, sugar, milk, oil and vanilla together. In a separate bowl combine all the dry ingredients. A little at a time add the dry to the wet until smooth.

Cake Step 2:

Bake in the mold of your choice at 350 degrees until golden brown and is done in the middle when tested.

Cake Step 3:

When the cakes come out of the oven sprinkle a little sugar on the raw or sugar on top and for a little crunch.

Cake Variations

For fun variations to take this Twinkie to the next level try adding lemon or orange zest to the cake batter before baking or almond extract and some chopped nuts.

Cream Step 1:

Combine in a bowl and wisk until stiff.

Cream Step 2:
Inject into the cake using a baster.

Okay, panic time over… Now back to your regularly scheduled BS…

Oh yeah, I went by the store yesterday, and the ONLY thing left on the 6 foot tall Hostess display was TWO bags of powdered donuts…


DIY… TWINKIES!!! — 10 Comments

  1. Twinkies I can live without, zombie apocalypse notwithstanding, but do not mess with the cream-filled chocolate cupcakes. Just don’t go there, I’m warning you!


  2. Yah think people are buying them to keep as an investment? I mean the shelf-life is a thousand years or something like that.

  3. LR1- You and me… sunset, middle of the street 🙂

    CP- Actually only 5 years… but… 😀

  4. Son In Law saw a box on Ebay with a price more than I paid for my house.

    If the actually sell for that price someone is going to look pretty foolish when Lil Debbie picks up the pieces from Hostess at the fire sale and restarts production.

  5. How are we supposed to duck hunt without the little wax chocolate doughnuts?


  6. Mrs. C/Ed- No, but I’ll check around…

    Spear- Beats me… Maybe one of those ‘power bars’???