It's over. Hostess is no more. You have 3 options:

1 - Drive to Canada. Hostess is separate up there so they're still pumpin 'em out.

2 - Ebay. There are currently over 20,000 listings for Twinkies.

3 - Make your own!  Here's the recipe.

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This recipe yields 12 full-sized Twinkies, or 24 minis.

Cake Ingredients:
  • 16-ounce box golden pound cake mix
  • 4 egg whites, beaten until stiff
  • 2/3 cup water

Filling Ingredients:
  • 1/4 cup non-hydrogenated shortening or coconut oil
  • 1/4 cup margarine
  • 1 cup powdered sugar
  • 1 tsp. vanilla extract

The Rest:

- Prehesat oven to 325

- Whip egg whites on high until stiff.  

- Add cake mix and water, and beat on medium speed until completely blended, about 2 minutes. 

- Divide batter evenly among molds and bake at 325F until cakes spring back when touched.  A toothpick inserted into the center comes out clean, and cakes are golden brown, about 20 to 22 minutes.

- Remove from the oven and let cool for 5 minutes; then remove cakes, and cool completely.

Twinkie Filling

- Beat together shortening and margarine with mixer until well combined and creamy.

- Add powdered sugar and beat until completely light and fluffy, about 5 minutes.

- Add vanilla and beat for another 2 minutes.

Filling the Twinkies

- Once cakes are cool, flip each over, and with a straw or a skewer, make 2 holes in the bottom of the cake (3 for full sized Twinkies).

- Scoop filling into a pastry bag fitted with a medium-size plain tip (or snip the corner off of a small plastic bag).

- Place the tip into each incision, and press cream into the incisions until full. When cakes are completely full, turn them back over and serve.


ENJOY!!!!