Homemade Twinkies and Zingers

Recipe Rating:
 3 Ratings
Serves: 16
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

FOR CAKES:
1 box (18.5 oz) yellow cake mix
4 large eggs
1/3 c vegetable oil
1 c water
1 box (5.1 oz.) instant vanilla pudding mix
FILLING:
1/2 c butter, room temperature
1/2 c shortening, room temperature
1 tsp vanilla extract
1/4 tsp salt
3 c confectioner's sugar
1 jar(s) (7 oz.) marshmallow fluff
FOR ZINGERS:
1 pkg (3oz.) raspberry jell-o
2 c boiling water
2 c shredded sweetened flake coconut
2-3 Tbsp cornstarch
16 16 twinkie “boats,” prepared with non-stick baking spray (directions below)

The Cook

Caroline Savage Recipe
Lightly Salted
Brule, WI (pop. 778)
Savage1
Member Since Nov 2011
Caroline's notes for this recipe:
This recipe is my creation because I loved these treats as a kid and wanted my kids to experience them, but without all of the chemicals and additives and aftertaste. These are a great snack/dessert for the family. A bit time-consuming, but not bad and so worth it anyway. Enjoy!
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Directions

1
To make boats, use a piece of aluminum foil cut to about 14 inches. Fold in half lengthwise, then in half widthwise. Using a spice jar, form the foil around the jar by folding in the ends and folding down any excess foil to create a boat shape similar to a Twinkie shape. You can also buy the Twinkie pan online or in bakery supply stores. Spray with non-stick baking spray.
2
To make cake: In bowl mix eggs, oil, and water until combined. Add cake mix and blend for 2 minutes on medium speed. Blend in pudding mix on medium for an additional 3 minutes until smooth. Place 2.25 oz. of batter into each boat and bake at 325° for 11-15 minutes or until a toothpick inserted in center of one comes out clean. Cool completely.
3
To make filling: Combine butter, shortening, vanilla, and salt in mixer bowl and blend on medium high for about 3 minutes or until mixture comes together and becomes creamy with no lumps. Add confectioner’s sugar and starting on low speed and gradually increasing to high, blend until light and airy. Add marshmallow fluff and blend on high until once again light and airy.
4
For Zingers: Boil water, add Jell-O and stir to combine. Place in refrigerator for 15 – 30 minutes or until thick but not set. Place coconut flakes in food processor and pulse until flakes are very small. Dump into a dish and add cornstarch, starting with 2 T. and increasing if necessary to get a nice loose texture.
5
For Twinkies: With a knife, cut a small slit in the top side of the cake. Using an icing bag, pipe a good amount of filling into the cavity, holding the shape of the cake with your hand to prevent splitting. Once filled, place cut side down on the cooling rack and continue to fill remaining cakes.
6
For Zingers: Fill cakes as for Twinkles. Once that is completed, place the prepared Jell-O into a low baking dish or other container and roll the cake to cover completely. Move somewhat quickly to avoid completely soaking the cake. Placing the coconut in a similar dish, immediately roll the cake in the prepared coconut and place on the rack to set for approximately 2 hours.
Comments

1-5 of 14 comments

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user Karla Everett Karla59 - Nov 28, 2011
Karla Everett [Karla59] has shared this recipe with discussion group:
COCONUT LOVERS UNITE
user Shirley Makekau tutuwoman - Nov 28, 2011
What a great idea! Thumbs up for this recipe and I wish I could enjoy it but its not to be anymore boo hoo!! I loved those little cakes! But I might make these for my grandkids as they are like their grannie when it comes to twinkies and zingers! Thanks for sharing!!
user Pat Duran kitchenchatter - Nov 28, 2011
Caroline this is a great recipe - I love it. Thanks for sharing with us.
user Caroline Savage Savage1 - Nov 28, 2011
Thanks everyone - you make me feel so welcome! I love this place ;)

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