"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Twinkies Recipe

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This recipe for Twinkies, by , is from The Pace Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Bearnson
Added: Thursday, March 23, 2006


1 lemon cake mix
1 yellow cake mix
1 pineapple cake mix

Mix cake mixes together and add flour for high altitude.

1 c. vegetable oil
1 c. flour (additional to high altitude flour)
6 eggs
4 c. milk

5 Tbsp. flour
5 Tbsp. sugar
1 c. milk
Stir flour and sugar together in sauce pan. Add milk and mix well. Stir until thick. Cool throughly (COLD)

c. margarine
1/4 c. shortening
3/4 c. sugar
1 tsp. vanilla
dash of salt

Mix cake mixes together (remember to add flour for high altitude) and add oil, flour and eggs. Fill cupcake liners in muffin pan 2/3 full and bake for 15 minutes @ 350. Let cupcakes cool.

Cook milk, flour and sugar together until a THICK paste. Remove and cool, I put in refrigerator.
When really cold, add margarine, shortening, sugar, vanilla, and salt. Beat with electric mixer on high for a full 5 minutes. Filling will become white and fluffy. Fill cupcakes with cake decorating bag with decorating tip( it is easiest to fill from the top near a side). Fill until the top will erupt or burp.
Store in covered container, however, they will be very moist so don't store any length of time. They freeze well and can be eaten right out of the freezer.

Number Of Servings:
Number Of Servings:
5 dozen cupcakes
Preparation Time:
Preparation Time:
All day.
Personal Notes:
Personal Notes:
Home-made twinkies are a family favorite. I know when I make them it is going to take some time but it is worth the effort.




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