Hostess Cream Filling?

Baking By bryanrobh Updated 1 Sep 2010 , 6:03pm by mandyloo

bryanrobh Posted 18 Aug 2010 , 3:25am
post #1 of 11

Does anyone have a good recipe for the cream filling that is used in the Hostess cakes or even the Hostess cakes like a Ding Dong or Twinkie? I have seen recipes but I have no idea if they taste like the real thing or not. I was hoping someone actually had a recipe they used and it tasted like the real deal. I want to make a giant Hostess Ding Dong or a giant Twinkie. Any recipes for either the cake or the filling would be great thanks in advance.

10 replies
scp1127 Posted 20 Aug 2010 , 4:50am
post #2 of 11

I don't have one but google "copycat recipe.... " for anything you want and then look for recipes that have been rated. Also great for famous restaurant recipes.

pmarks0 Posted 20 Aug 2010 , 9:33pm
post #3 of 11

I made this filling with chocolate cupcakes this summer and they tasted just like Hostess Cupcakes.

http://cakecentral.com/recipes/7407/gramas-cupcake-filling

scp1127 Posted 20 Aug 2010 , 10:40pm
post #4 of 11

pmarks0, would you mind sharing the chocolate recipe you used to make the cupcakes?

KayMc Posted 21 Aug 2010 , 2:13am
post #5 of 11

Wow, I never would have thought of a Hostess cupcake filling as being the 'real deal'! icon_biggrin.gif . Let us know if you find what you're looking for. Since it would be room temp stable, it could be handy to use!

pmarks0 Posted 21 Aug 2010 , 2:18am
post #6 of 11

scp1127 - It's from Cupcakes From the Cake Mix Doctor


1 package plain devil's food cake mix
3 Tbsp unsweetened cocoa powder
1 1/2 cups buttermilk
1/2 cup vegetable oil
3 large eggs
1 tsp pure vanilla extract

Preheat oven to 350.
Place the cake mix, cocoa powder, buttermilk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides if needed. The batter should look thick and well combined. Spoon or scoop a heaping 1/4 cup batter into each lined cup, filling it two thirds of the way full.
Bake 17-20 minutes, until they spring back when lightly pressed with your finger.
Cool pans on rack for 5 minutes then remove cupcakes from pan and cool for 15 minutes.

She says you'll get 24 cupcakes. I think I got 20 but I may have filled the cups fuller. I filled them using the filling in the link I posted above and I frosted them with SugarShack's buttercream icing.

scp1127 Posted 21 Aug 2010 , 4:18am
post #7 of 11

pmarks0, thank you. I make lots of baked goods for my 10th grade daughter to take to school. I'm not licensed yet and her classmates are a great source for giving away all of my baking. They will love these.

crisseyann Posted 22 Aug 2010 , 12:52pm
post #8 of 11

I made the giant ding dong cake using this recipe from CC.

http://cakecentral.com/recipes/715/giant-ding-dong-cake

Not sure how "real" it was, but it sure was a hit! HTH

cakemaker2 Posted 1 Sep 2010 , 5:56pm
post #9 of 11

This is on the King Arthur Flour website:

2 Tbsp all purpose flour
1/2 Cup milk
1/2 tsp vanilla
4 Tbsp salted butter
4 Tbsp shortening
1/2 Cup granulated sugar

In a small saucepan cook flour and milk over medium heat until a paste forms. Stir constantly and do not let it brown. Remove from heat and let
cool 1 minute. Add vanilla and stir until smooth. Press a piece of plastic wrap down on the surface of the paste to avoid forming a skin and set aside to cool completely.

In the bowl of your mixer, beat butter, shortening and sugar until fluffy, scraping bowl to incorporate ingredients. Add cooled flour/milk mixture and continue to beat 5 minutes on medium high speed until smooth and creamy. Store at room temperature 3-4 days. Hope this is what you're looking for icon_smile.gif

cakemaker2 Posted 1 Sep 2010 , 5:56pm
post #10 of 11

This is on the King Arthur Flour website:

2 Tbsp all purpose flour
1/2 Cup milk
1/2 tsp vanilla
4 Tbsp salted butter
4 Tbsp shortening
1/2 Cup granulated sugar

In a small saucepan cook flour and milk over medium heat until a paste forms. Stir constantly and do not let it brown. Remove from heat and let
cool 1 minute. Add vanilla and stir until smooth. Press a piece of plastic wrap down on the surface of the paste to avoid forming a skin and set aside to cool completely.

In the bowl of your mixer, beat butter, shortening and sugar until fluffy, scraping bowl to incorporate ingredients. Add cooled flour/milk mixture and continue to beat 5 minutes on medium high speed until smooth and creamy. Store at room temperature 3-4 days. Hope this is what you're looking for icon_smile.gif

mandyloo Posted 1 Sep 2010 , 6:03pm
post #11 of 11

To me, this tastes just like twinkie filling. I leave out the oreos, and it's perfect!

http://cakecentral.com/recipes/5773/oreo-filling

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