Twinkies live to fight another day! Hostess and striking union workeirs will go into mediation to try and resolve their differences, meaning the company won’t go out of business just yet. Hostess moved to liquidate and sell off its assets in bankruptcy court last week, but the judge said they haven't gone through the critical step of mediation yet, and would not approve the bankruptcy request.
In the meantime, here's a recipe for homemake Twinkies....since Hostess won't make them for you.
This recipe yields 12 full-sized Twinkies, or 24 minis.
16-ounce box golden pound cake mix
4 egg whites, beaten until stiff
2/3 cup water
1/4 cup non-hydrogenated shortening or coconut oil
1/4 cup margarine
1 cup powdered sugar
1 tsp. vanilla extract
Twinkie Molds like this or mini loaf pans, or make your own molds like this.
Non-stick cooking spray
- 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.
- 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.