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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