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How To Make Your Own Twinkies At Home
By
Jen Carlson
Published Nov 16, 2012
Modified Nov 16, 2012
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By
Jen Carlson
Published Nov 16, 2012
Modified Nov 16, 2012
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With Hostess going out of business, the fate of the Twinkie hangs in the balance—they could disappear forever, or the recipe could be sold and our children and our children's children will never have to live in a world without America's most preservative-filled treat. But it's always good to have a back-up plan should the former happen, so here's a recipe for how to make your own Twinkies at home... and good news for vegetarians: if you make your own, you can skip the beef fat that Hostess adds in.
Want that recipe without the Australian accent? Here it is in black & yellow... but you'll notice that none of the recipes include Hostess's secret ingredients: sorbic acid, cellulose gum, Polysorbate 60, and calcium sulfate. You might consider frying 'er up just to mask the embarrassing absence of monoglycerides and diglycerides.
And what about the other Hostess treats? The easiest one to make is their famous squiggly-lined cupcake—learn how to best transform that boring chocolate cupcake into a Hostess one, here:
And while we couldn't find a recipe for Snowballs, meet Liz... who has incorporated the treat into the world's most horrifying Baked Alaska, which contains precious few natural colors found in real life:
Tagged
homemade twinkies
hostess
how to
recipe
twinkies
Jen Carlson
Jen Carlson is a former WNYC and Gothamist editor.
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Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
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