Do-It-Yourself Twinkie Recipe

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Twinkies seem to be all the rage since Hostess announced they were going out of business.

James Dewar invented the dessert after he got the idea to fill miniature cakes with cream. Legend has it he got the idea for the name after passing a road sign for “Twinkle Toe Shoes.”

Dewar is said to have eaten two Twinkies practically every day until he died in 1985.

Twinkie fans are saddened that they will no longer be made by Hostess. Although hundreds of companies are interested in buying the Twinkie brand, it could be handy to know how to make a homemade version.

Todd Wilbur provided a do-it-yourself recipe for those who are interested on his About Top Secret Recipes website. 

You will need:  

For the cake

Nonstick spray

4 egg whites

one 16-ounce box golden pound cake mix
2/3 cup water
 
For the filling
2 teaspoons very hot water
1/4 teaspoon salt
2 cups marshmallow crème (one 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

Instructions:

1. Preheat oven to 325 degrees F. 

2. “Crème Canoe” pans can be bought so the Twinkie shape will be formed, but Wilbur has an alternative idea: wrap aluminum foil around a spice bottle to get the shape of a Twinkie. Make sure the edges are about an inch high. It’s a little time-consuming, but it works. Don’t forget to grease the molds before adding the batter.

3. Don’t use the instructions on the cake mix. Instead, beat the egg whites until stiff in a separate bowl. Then combine cake mix with water, and beat until thoroughly blended for about two minutes. Next fold egg whites into the cake batter.

4. Fill the molds with about 3/4 of an inch of cake mix and bake them in the preheated oven for 30 minutes.

5. Next it’s time to work on the filling. First combine the salt with the hot water in a small bowl until the salt is dissolved.

6. Combine the marshmallow crème, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.

7. Combine the two filling mixtures.

8. Use chopsticks to create the holes for the crème once the cakes have cooled.

9. Use a pastry bag to inject the crème.
 
The recipe will make 10 “Twinkies.”

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