EDITORIAL: Twinkies can last through end of world, not economy

Our View: With Thanksgiving so soon, our minds have been occupied with food — particularly, two food-related pieces of news from this weekend.

Despite myths of their ability to survive the apocalypse, Twinkies ended their 85-year lifespan Friday when Hostess Brands Inc. announced its dissolution.

Stores all over Norman were sold out of Hostess products as early as Friday night.

Hostess’ financial troubles, which the company claims were brought on by a labor dispute, mean a temporary disruption in the production of Hostess products, including Twinkies. If another firm fails to pick up the iconic snack brands, this disruption will be permanent.

Say what you will about the company — and it certainly deserves some criticism — Twinkies are an American institution. They survived the Depression, the fall of the Berlin Wall and three major wars, not to mention bankruptcy filings. They held an honored place in Baby Boomers’ daily lunchboxes. And jokes about their staying power have entered into American folklore.

This is particularly cruel timing, to take away America’s favorite nuclear-bomb-surviving food just weeks before the predicted apocalypse. Why couldn’t the Mayans predict this too?

But as the nation mourns the loss of Twinkies and other products, don’t forget the real cost here: the 18,500 people out of a job.

It’s not all bad, though. The potential loss of mass-produced Twinkies gives you an excuse to go for a healthier, less processed product: A homemade version.

Homemade Hostess products recipes:

Homemade Twinkies —

Ingredients:

• 4 eggs
• 1/2 cup butter, melted and cooled
• 1 cup water
• 1 package vanilla pudding mix
• 1 package yellow cake mix
• 1/2 cup butter, room temperature
• 1 package cream cheese, room temperature
• 5 cups confectioners' sugar
• 1 container frozen whipped topping, thawed
• 1 teaspoon vanilla extract

1. Preheat an oven to 350 degrees fahrenheit. Grease two 10 by 15 inch jelly roll pans.
2. Beat the eggs until they are combined, then stir in the melted butter.
3. Add the water, pudding mix and yellow cake mix, stirring well. The batter will be thick.
4. Pour the batter into the prepared pans evenly.
5. Bake 10 to 15 minutes, or until the cakes spring back when touched. Cool completely.
6. For filling: Combine room-temperature butter, cream cheese and confectioners' sugar. Beat until smooth.
7. Stir in the whipped topping and vanilla extract.
8. After cooling, spread the filling on one cake. Place the second cake on top of the first. Cut the layered cakes into bars.
9. Wrap each in plastic wrap and store in the freezer for longevity.

Homemade Hostess Cupcakes —

Ingredients

Cakes:

• 1¼ cups unbleached flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1¼ cups sugar
• 1 cup water
• 4 ounces unsweetened chocolate, chopped
• 1 stick (8 Tbsp.) unsalted butter, in pieces
• 2 teaspoon pure vanilla extract
• 2 large eggs, lightly beaten

Filling:

• 4 teaspoons unsalted butter, at room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 tablespoons heavy cream
• 1 cup marshmallow creme

Topping:

• 6 ounces bittersweet chocolate, chopped
• ½ cup heavy cream
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract

Icing:

• 4 tablespoons butter, softened
• 1 tablespoon milk
• 1 cup powdered sugar
• ¼ teaspoon vanilla

1. Preheat oven to 350 degress fahrenheit.
2. Spray muffin tins with non-stick spray (or line with paper liners).
3. Cakes: Boil sugar and 1 cup of water in a saucepan, stirring until the sugar dissolves. Pour sugar into a large bowl and add the chocolate and butter. Stir occasionally, until the chocolate is melted and the mixture is cool. Stir in vanilla.
4. Sift the flour, baking soda, baking powder and salt in a bowl.
5. Add eggs to the chocolate mixture, then beat on medium speed until combined. Mix in dry ingredients on low speed until the batter is smooth.
6. Divide the batter between the pans. Fill each muffin about half way.
7. Bake until a toothpick comes out clean, or about 18-20 minutes. The cupcakes will sink in the middle. Cool for 25 minutes, then transfer to a rack.
8. Filling: While cupcakes cool, beat butter until light and fluffy. Beat in a half cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream. Beat until smooth.
9. Beat in the remaining half cup confectioners’ sugar and 2 tablespoons heavy cream. Beat in the marshmallow creme. Refrigerate.
10. Topping: Place chocolate in a heat-safe bowl. Heat the cream and 1 tablespoon butter in a saucepan until boiling, then pour over the chocolate. Let stand for 5 minutes.
11. Whisk until smooth. Add 2 teaspoon vanilla and let stand until cool, but still glossy and liquid.
12. Fill the cakes: Put the cream filling into a pastry bag with a medium star tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill).
13. Frost: When the topping has cooled enough, spoon a tablespoon of ganache onto each cupcake and lightly spread with a spatula or knife. Chill for 15 minutes.
14. Icing: Beat the remaining 4 tablespoons butter, ¼ teaspoon vanilla, milk and confectioners’ sugar until smooth. Add more milk if needed.
15. Put into a pastry bag with a small tip. Pipe the recognizable curly-q’s onto the cupcakes.
16. Store in the refrigerator.

Source: WhatMegansMaking.com

The Editorial Board

Send The Editorial Board a message