Copycat Hostess Twinkies Recipes

Steps:

• For the cakes: Heat the oven to 350 degrees and adjust the oven rack to the lower-middle position.
• To make single-use Twinkie molds, cut 12 pieces of aluminum foil 12 inches wide by 14 inches long. Fold each piece of foil in half lengthwise, then fold it in half again to create a rectangle that's about 6 inches long and 7 inches wide. Repeat to make a dozen rectangles.
• Place one sheet of folded foil on a work surface with a standard-size spice jar on its side in the center of the foil. Bring the long sides of the foil up around the jar, folding the sides and ends as necessary to make a tight trough-shape from which the jar can be removed. Repeat to make 12 foil molds. Spray generously with nonstick spray or coat with vegetable oil. Place the molds on a baking sheet.
• In a mixing bowl, whisk together the cake flour, all-purpose flour, baking powder and salt. In a small saucepan over low heat, heat the milk and butter until the butter melts. Remove from the heat and add the vanilla. Cover to keep warm.
• Using a standing mixer, beat the egg whites on high speed until foamy. Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat until the whites reach soft peaks.
• Transfer the beaten egg whites to a large bowl and add the egg yolks to the standing mixer bowl (there's no need to clean the bowl). Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until the mixture is very thick and a pale lemon color, about 5 minutes. Add the beaten egg whites to the yolks, but do not mix.
• Sprinkle the flour mixture over the egg whites and then mix everything on low speed for just 10 seconds. Remove the bowl from the mixer, make a well in one side of the batter, and pour the melted butter mixture into the bowl. Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed, about 8 strokes.
• Immediately scrape the batter into the prepared molds, filling each with about .75 inch of batter. Bake until the cake tops are light brown and feel firm and spring back when touched, 13 to 15 minutes. Transfer the pan containing the molds to a wire rack and allow the cakes to cool in the molds.
• For the filling: Using a mixer, beat together the butter, confectioners' sugar and Marshmallow Fluff. Add the cream and beat just until smooth.
• Just before filling the cakes, remove them from the foil. Using the end of a chopstick, poke three holes in the bottom of each cake. Wiggle the tip of the chopstick to make room for the filling. Transfer the frosting to a pastry bag fitted with a 1/4-inch round tip. Pipe frosting into the holes in each cake, taking care not to overfill, until it gently expands. Unlike real Twinkies, these won't last indefinitely. They're best served still slightly warm.

Steps:

• Place a rack in the middle of the oven and preheat the oven to 350 degrees. Grease a canoe pan or muffin pan with cooking spray.
• In a large bowl, sift together the flour, cocoa, baking soda, baking powder and salt 3 times. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugar on high speed for 15 seconds, until combined. On low speed, add the eggs, one at a time, mixing until each is incorporated. Beat on high speed until light and fluffy, about 6 minutes. On the lowest speed, beat in 1/3 of the flour mixture. Beat in the buttermilk and vanilla, then another 1/3 of the flour mixture. Add the coffee, then the remaining flour.
• Fill each mold halfway with batter and bake for 15 to 17 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in the pan for 30 minutes. Loosen the cakes from the edges with a sharp knife. Invert the pan and gently tap the bottom to release. Cool the cakes completely -- Twinkies top-side down and cupcakes top-side up -- on a wire rack.
• In the bowl of a standing mixer fitted with a paddle attachment, beat the cream cheese, cream and vanilla until fluffy. With the mixer on low speed, gradually add the sugar and beat until combined. Add the espresso and beat until combined.
• Transfer the filling to a pastry bag fitted with a 1/4-inch tip. For the Twinkies, insert the tip at 3 points on the bottom of the cakes and fill. For the cupcakes, insert the tip at the top center and fill.
• If making Hostess-style cupcakes, prepare the frosting. Place the chocolate in a large bowl. In a small saucepan, scald the cream. Pour the cream over the chocolate. When the chocolate softens, whisk the mixture until smooth. Let the frosting cool, then whisk until fluffy. Spread over the cupcakes to cover the filling. If you choose, decorate with melted white chocolate.

Steps:

• Preheat the oven to 350 degrees F.
• To make the Cakes - In a large bowl, mix the first 4 ingredients. Make a well and add the next 4 ingredients. Beat until smooth with a spoon and set aside. Beat the egg whites with the cream of tartar until stiff peaks form. Pour over egg yolk batter and fold in until well beaten. Pour in an ungreased 10x14 pan. Bake 45-50 minutes. Cool in pan. Invert in pan with cups under each corner. Cool completely and run a knife around the edge. Remove and cut in half.
• To make the Filling - Combine the first 3 ingredients and beat on high for 5 minutes, gradually adding the milk and vanilla. Beat 5 more minutes on high. Spread between 2 layers. Cut to size (3x1 inch) and wrap separately.

Steps:

• Beat the mixture without stopping for 30 minutes. Sufficient to fill 24 cakes.