Deep-fried twinkies are now a thing. You can actually make these treats at home.
You no longer need to wait for your state fair to come around in order to chow down on a deep-fried twinkie.
Hostess Brands, the creator of such classic treats as Ho Hos, is launching packaged "Deep Fried Twinkies," an item is now for sale at various Wal-marts around the country.
The cream-filled snack is available in vanilla or chocolate and is the result of a year-long collaboration between Hostess and Wal-Mart, as both companies look to spike food sales with innovative products.
Battered and partially fried before being frozen, these Twinkies can be made in a oven, toaster oven or frying pan.
They cost $4.76 for a box of seven.
It has a "retro cool factor," says Ellen Copaken, Hostess’ vice president of marketing. "It plays into the comfort food trend. And it’s fun."
It also may kill you in a matter of minutes, but hey!
We kid, of course, but we do hope people eat these treats in moderation.
As for other ways you can eat a Twinkie? Here you go…
Homemade Twinkie Poppers Recipe
Ingredients
- 1 box Pound Cake Mix 16 ounces
- 2/3 cup Water
- 4 Egg White
- 6 tablespoons Butter
- 2 cups Confectioners Sugar
- 3/4 cup Marshmallow Fluff
- 2 tablespoons Milk
Instructions
- Preheat the oven to 325°F. Spray brownie pop molds or a mini cupcake tray with cooking spray and set aside.
- Combine the pound cake mix and water in a bowl. Mix on medium speed with a standing or hand mixer for two minutes until well blended.
- In a separate bowl, beat the egg whites on high speed until stiff peaks form. Fold the egg whites into the cake mixture and stir on low until well blended.
- Fill the cavities of the brownie molds and/or cupcake tray two-thirds full with batter. Bake for 12 to 15 minutes, or until a toothpick inserted comes out clean and the top springs back when pressed. Let the cakes cool.
- Combine the butter, confectioner’s sugar, marshmallow fluff and milk until well blended. Fit a disposable decorating bag with a size 10 tip. Fill the bag with the icing and close tightly with a rubber band.
- Insert the tip into the bottom of a cake and squeeze frosting into the cake until it begins to ooze back out. If desired, scoop out some cake first with a toothpick to give the filling more room.
Nutrition
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