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Nov 17, 2012 02:43 PM

Twinkies: Homemade and Unplugged!

I have great memories of Hostess snacks as a kid. (Condolences.) There were four kids in my family and NO ONE got to eat more than their share, so over-indulging was NOT an option. As a grown up, I often wondered why I had thought they were so good: maybe my tastes changed (likely) and maybe the ingredients were changed over the years (also likely.)

In this thread....

There are a lot of links to Twinkie copycat recipes. They use shortening (bleh) and so-so cake.

And in this thread....

......Trish Untrapped suggests using Diplomat Cream for Twinkie Filling. Which seems like and excellent upgrade.

So the gauntlet is down. I want to make exquisite homemade Twinkies, in cupcake pans, and use Diplomat Cream in an icing bottle for filling. I should think that lemon, vanilla, and almond (princess cake) should be present in the cake batter, but I'm stumped as to whether to use Pound Cake, Sponge Cake, White Cake, Yellow Cake........??????

How would you make New and Improved Twinkies?

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  1. Spongecake. Isn't that what it's supposed to be? Have you seen this?

    I've done fillings for fake Hostess cupcakes w/ buttercream made w/ fluff. It's not going to be as good as diplomat cream but it's as good as I could get to be close to the filling.

    2 Replies
    1. re: chowser

      You are correct that Twinkies are made with a spongecake.

      You can buy a Twinkie pan.

      I fill them with whipped cream that has been augmented with 2x vanilla and powdered sugar, plus hydrated gelatin to prevent it from weeping.

      1. re: chowser

        Ive not tried Twinkies or diplomat cream, but I've done the fake cupcakes, too, with the epicurious double chocolate layer cake
        and Rosenberg's buttercream
        1 stick of butter
        1 1/4 cup powered sugar
        3/4 cup plus 2 tb. chilled heavy whipping cream
        Beat til curdles, keep beating til light. It helps if I let it warm a bit after curdling. It takes forever, but I love it.