Hostess Twinkies Secret Recipe

Hostess Twinkies Secret Recipe
Hostess Twinkies are fairly easy to make at home. You can make some tonight for your family or maybe make a big ol' batch for your next kid's birthday party. With Hostess shutting their doors, these may be the only Twinkies they have now. Our Hostess Twinkies recipe tastes just like the original you used to love.

Hostess Twinkies Secret Recipe

We are saddened by the recent announcement that Hostess was closing their doors for good and that thousands of people would be out of work.

We are also saddened to think that we will no longer be able to get Hostess Twinkies, Ho Ho's, Ding Dongs and other snack cakes at the corner market.

But with our secret recipe for Hostess Twinkies, perhaps we can save a bit of the magic for ourselves and our children.

Homemade Hostess Twinkies

  • Nonstick cooking spray or vegetable oil
  • 1/2 cup cake flour
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons milk, preferably whole
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract
  • 5 large eggs, at room temperature
  • 3/4 cup granulated sugar
  • 1/4 teaspoon cream of tarter
  • Seven-Minute Frosting
Special Equipment: spice jars, chopstick, piping bag or gun


  1. Preheat the oven to 350°F (175°C) and adjust the oven rack to the lower-middle position.
  2. To make your shiny, single-use Twinkie molds, start with a piece of aluminum foil, preferably heavy-duty, that’s approximately 14 inches long. It should be just a little longer than it is wide. Fold the 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.
  3. Place 1 sheet of folded foil on your work surface, with the long side facing you. Place a standard-size plastic or glass spice jar on its side in the center of the foil, the jar’s long side also facing you. Bring the long sides of the foil up around the jar. The foil won’t reach all the way around, and that’s okay. Fold the foil in around both top and bottom ends of the spice jar, nice and tight. You’ll end up with a sort of trough situation.  Repeat until you have 12 foil Twinkie molds. Spritz the molds with an obscenely generous amount of nonstick spray or use your fingertips to coat the molds with vegetable oil. Place the Twinkie molds on a baking sheet or in a roasting pan. (The Todd Wilbur video below shows this process.)
  4. Whisk the flours, baking powder, and salt together in a bowl.
  5. Heat the milk and butter in a small saucepan over low heat until the butter melts. Remove from the heat add the vanilla. Cover to keep warm.
  6. Separate the eggs, placing the whites in the bowl of a standing mixer fitted with the whisk attachment (or, if using a hand mixer or whisk, a large mixing bowl) and reserving the yolks in another bowl. Beat the 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, moist peaks.
  7. 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 (or, if using a hand mixer or whisk, simply place the egg yolks in a separate large 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.
  8. Sprinkle the flour mixture over the egg whites and then mix everything on low speed for just 10 seconds (or, if using a hand mixer or whisk, until blended but not thoroughly combined). 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.
  9. Immediately scrape the batter into the prepared molds, filling each with about 3/4 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.
  10. Just before filling, remove each cake from the foil. Using the end of a chopstick, poke three holes in the bottom of each cake, just like in the bottom of real Twinkies. Wiggle the tip of the chopstick around quite a lot to make room for the filling. (Again, you can see this in action in the video below.)
  11. Transfer the frosting to a pastry bag fit with a small tip (about 1/4 inch across). Pipe the frosting into the holes you created in the bottom of the cakes. As you fill each cake, hold it in your hand and press your palm gently around it so you can feel the cake expand, taking care not to overfill and crack the cake.
  12. Unlike real Twinkies, these won’t last indefinitely. They’re best served still slightly warm.

Photo of Twinkies by Robert Huffstutter - - used by permission under the Creative Commons Attribution 2.0 Generic (CC BY 2.0) License.

How to Clone a Hostess Twinkie

Hostess Twinkies
Todd Wilbur of Top Secret Recipes shows how to clone a Twinkie...AND opens a box of 13-year-old Twinkies.  Is the urban legend true?  Will they still be as fresh as the day they were made. Watch the Video to find out.

Todd Wilbur of Top Secret Recipes Shows How to Clone a Twinkie

Here is the full picture of the 1979 Twinkies Box from the beginning of this post.  Enjoy.

Hostess Twinkies

Photo of 1979 Twinkies Box by RoadSidePictures used by permission under the Creative Commons Attribution-NonCommercial 2.0 Generic (CC BY-NC 2.0) License.

1950's Twinkies Commercial with Howdy Doody's Buffalo Bob

Hostess Twinkies 1950s Commercial
Beloved Buffalo Bob Smith mixes up his own batch of Hostess Twinkies LIVE on the air on an episode of Howdy Doody from the 1950s.

1950s Howdy Doody Twinkies Commercial

Buffalo Bob Smith (birth name Richard Schmidt) was an enormously talented musician and a popular radio personality before co-creating the Howdy Doody show, which combined puppets, music and a live-action cast. It soon became one of the highest-rated shows on on television and, perhaps, the most fondly remembered children's television show of the 1950s.

So in demand was Smith that he appeared on additional radio and television programs while continuing his five-day-a-week Howdy Doody duties. His heavy schedule resulted in a near fatal heart attack which kept him off the show for nearly a year, though a small television studio was constructed in his home's basement and he would often join the program by remote broadcast.

After the show was cancelled in 1960, Smith was in semi-retirement until he began touring the college circuit in the 1970s. This resurgence led to a revival of the Howdy Doody in the syndication market in 1976. Though much in the spirit and format of the original series, one of television's most iconic figures of the 1950s found the television market had changed substantially in the 1970s and the show was cancelled after one season.

Photo of 1950s Hostess Twinkies Ad with Buffalo Bob Smith is a screen capture from the original video done by Mark.