TWINKIE PANS RECIPES
HOSTESS TWINKIE RECIPE | HOW TO MAKE ... - TOP SECRET RECIPES
The Twinkie was invented in 1930 by the late James A. Dewar, then the Chicago-area regional manager of Continental Baking Company, the parent corporation behind the Hostess trademark. At the time, Continental made "Little Short Cake Fingers" only during the six-week strawberry season, and Dewar realized that the aluminum pans in which the cakes were baked sat idle the rest of the year. He came up with the idea of injecting the little cakes with a creamy filling to make them a year-round product and decided to charge a nickel for a package of two. But Dewar couldn't come up with a catchy name for the snack cake—that is, until he set out on a business trip to St. Louis. Along the road he saw a sign for Twinkle Toe Shoes, and the name Twinkies evolved. Sales took off, and Dewar reportedly ate two Twinkies every day for much of his life. He died in 1985. The spongy treat has evolved into an American phenomenon. Today the Twinkie is Continental's top Hostess-line seller, with the injection machines filling as many as 52,000 every hour. You will need a spice bottle, approximately the size of a Twinkie, ten 12x14 -inch pieces of aluminum foil, a cake decorator or pastry bag, and a chopstick. Watch Todd's video demonstration of this classic hack. If you're a fan of Hostess powdered Donettes, or cupcakes, check out these recipes. Source: Top Secret Recipes by Todd Wilbur.
Provided by Todd Wilbur
Total Time 45 minutes0S
Prep Time 22 minutes30S
Cook Time 22 minutes30S
Number Of Ingredients 10
Nutrition Facts : Calories 150 calories
HOMEMADE TWINKIES® RECIPE | ALLRECIPES
These look like Twinkies®, but taste way better than the real deal...and they're better cold/frozen!
Provided by Tyler
Categories Cake Mix Cakes
Total Time 1 hours 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 25 - 2x3 inch cakes
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch jelly roll pans.
- Beat the eggs until combined; stir in the melted butter. Add the water, pudding mix, and yellow cake mix, stirring well to combine. The batter will be very thick. Divide the batter between the prepared pans, spreading it evenly.
- Bake until the cakes spring back when pressed lightly with a finger or a tester comes out clean, 15 to 20 minutes. Cool completely on wire racks.
- To make the filling, combine the room-temperature butter, cream cheese, and confectioners' sugar. Beat until smooth. Stir in the whipped topping and vanilla extract.
- When the cakes are cool, spread the filling mixture on top of one cake layer. Place the second cake layer on top of the first, and cut into bars. Wrap each bar in plastic wrap and store in the freezer.
Nutrition Facts : Calories 344.7 calories, CarbohydrateContent 48.8 g, CholesterolContent 59.6 mg, FatContent 16 g, FiberContent 0.2 g, ProteinContent 2.8 g, SaturatedFatContent 9.2 g, SodiumContent 311 mg, SugarContent 40 g
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