Homemade Twinkies Recipe
Citing a nationwide strike of its workforce as the catalyst, Hostess Brands is planning to shut down its operations and liquidate all of its assets. In other words, the future of our beloved Twinkies is uncertain.
But fear not, Twinkies fans: Food writer and cookbook author Rachel Rappaport at Coconut & Lime was gracious enough to share the recipe for her homemade version, and they're every bit as good as the original. In fact, Rappaport's Twinkies even feature fluffy banana-flavored cream fillings, much like the very first Twinkies ever introduced by Hostess Brands. (For those who prefer the taste of modern-day Twinkies, simply substitute vanilla extract where indicated.)
So don't break out in a cold sweat just yet. Instead, start perfecting Rappaport's recipe, and you'll have your own supply of treats whether Twinkies disappear from grocery store shelves or not.
Homemade Twinkies Recipe
- 2 1/2 tablespoons flour (for the cream filling)
- 1/2 cup milk (for the cream filling)
- 1/2 cup confectioners sugar (for the cream filling)
- 1/2 cup cold butter (for the cream filling)
- 1 teaspoon banana or vanilla flavoring/extract (for the cream filling)
- 1/2 teaspoon salt (for the cream filling)
- 2 cups flour
- 1 tablespoon baking powder
- 2 teaspoons vanilla
- 1 cup milk, at room temperature
- 8 tablespoons butter, at room temperature
- 1 cup sugar
- 2 eggs, at room temperature
- To make the cream filling, mix the flour and milk in a small pan and boil until thick. Cool the mixture, then beat until fluffy.
- Add the other four ingredients (confectioners sugar, butter, banana/vanilla extract and salt) one at a time, beating well after each addition. Transfer to the refrigerator for 1 hour. (The cream should be cold and rather stiff when you later pipe it into the cakes, but the act of piping will soften it to the correct consistency.)
- Begin making the sponge cake. Preheat the oven to 350 F, and thoroughly grease 8 to 12 wells in a "Cream Canoe" pan (Rappaport recommends the Norpro 3964).
- Whisk together the flour and baking powder in a bowl. Set aside. Stir the vanilla extract into the milk in a separate bowl, and set that aside as well.
- Cream the butter and sugar in a large bowl until fluffy. Beat the eggs into the batter one at a time, until it is very light and fluffy. Add the flour mixture alternately with the milk, beginning and ending with the flour mixture, thoroughly incorporating each addition before adding the next. Pour batter into prepared pans (Rappaport recommends filling them about halfway, as there is plenty of leavening in the batter.)
- Bake for 15 minutes, or until the cakes are just becoming golden and a toothpick inserted into the center of the center cake comes out clean. Remove from the oven, invert to a wire rack and cool completely before filling.
- Using a pastry bag or cream-filling gun, fill three holes on the underside of each cake with the cream. Slightly overfill the holes, then use your thumb to tamp in the cream.