Since Hostess has officially filed for bankruptcy and is going out of business - and people are rushing store lines to stock up on Twinkies, Ho-Hos, Ding Dongs, Fruit Pies, Snowballs and every other Hostess goodie, I thought I'd remind you that YOU HAVE A KITCHEN! YOU CAN MAKE DESSERTS AT HOME!
Here's a recipe for a make-at-home Twinkie, courtesy of TopSecretRecipes.com. (Oh! If you want to see a VIDEO of the guy make the Twinkies at home, click the link!)
BTW - in addition to the ingredients, you'll also need a spice bottle [about the size of a Twinkie], ten 12x14-inch pieces of foil, a pastry bag and a chopstick. Enjoy!
Ingredients:
CAKE
- Non-stick spray
- 4 egg whites
- one 16-ounce box golden pound cake mix
- 2/3 cup water
FILLING
- 2 tsp very hot water
- 1/4 tsp salt
- 2 cups marshamallow creme (one 7-oz jar)
- 1/2 cup shortening
- 1/3 cup powdered sugar
- 1/2 tsp vanilla
Directions:
- Preheat oven to 325 degrees
- Fold each piece of aluminum foil in half twice. Wrap the folded foil around the spice bottle to create a mold. Leave the top of the mold open for pouring in the batter. Make ten of these molds and arrange them on a cookie sheet or in a shallow pan. Grease the inside of each mold with a light coating of nonstick spray.
- Disregard the directions of the box of cake mix. Instead, beat the egg whites until stiff. In a separate bowl, combine cake mix with water and beat until thoroughly blended (about 2 minutes). Fold egg whites into the cake batter and slowly combine until completely mixed.
- Pour the batter into the molds, filling each one about 3/4 of an inch. Bake in the preheated oven for 30 minutes, or until the cake is golden brown and a toothpick stuck in the center comes out clean.
- For the filling, combine the salt with the hot water in a small bowl and stir until salt is dissolved. Let this mixture cool.
- Combine the marshmallow creme, shortening, powdered sugar and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.
- Add the salt solution to the filling mixture and combine
- When the cakes are done and cooled, use a skewer or choptick to make three holes in the bottom of each one. Move the stick around inside each cake to create space for the filling.
- Using a cake decorator or pastry bag, inject each cake with filling through all three holes.
Makes 10.
Related:
- If you have any great holiday recipes, feel free to share them on Z-104's Sweet Exchange. Plus, browse through other submitted recipes and try them this holiday season!
