December 4th, 2012
02:00 PM ET
Hostess Brands - the maker of popular baked goods such as Twinkies, Ding Dongs and Wonder Bread - announced it is shutting down, blaming a strike by bakers opposed to a new contract.
As the 82-year-old company begins the liquidation process, analysts say that some of its most iconic brand names will likely live on, getting scooped up at auction and attached to products from other companies.
Or ... you can just make your own like these CNN iReporters!
Faux Red Velvet Cupcakes
Recipe courtesy an American Cupcake in London
FOR THE CAKE
- 4 1/2 oz (125g) unsalted butter, at room temperature
- 4 1/2 oz (125g) caster sugar
- 2 eggs
- 1 tsp vanilla
- 3 1/2 oz (100g) self-rising flour
- 1 oz (25g) cocoa powder
- 1.8 fl oz (50ml) vegetable oil
- Red gel food color
FOR THE FILLING
- 4 1/2 oz (125g) marshmallow creme
- 1 3/4 oz (50g) unsalted butter, at room temperature
- 5 1/4 oz (150g) icing sugar
- 1 tsp milk
FOR THE GLAZE
- 5 1/4 oz (150g) dark chocolate, chopped
- Knob of butter
- 1-2 Tbsp milk
Cooking Directions
- Preheat the oven to 350°F and line a muffin tray with paper liners. In the bowl of an electric mixer, beat the butter and sugar on medium high speed for 5 minutes until pale and fluffy.
- Add in the eggs, one at a time, scraping down the sides of the bowl as necessary. Add in the vanilla.
- Add in the vegetable oil, flour and cocoa powder and mix until combined. Add in the red gel color until fully incorporated.
- Divide the batter amongst the liners and bake for 20-25 minutes until a toothpick inserted comes out clean.
- While the cupcakes cool, make the filling. In the bowl of an electric mixer beat the marshmallow fluff and butter together. Add in the powdered sugar and milk and beat until fluffy.
- Once the cupcakes are completely cool, cut a cone shape in the center and fill with the marshmallow filling. Spread a thin layer of marshmallow on top. Let the marshmallow set about 10 minutes.
- Make the chocolate glaze: In a microwave safe bowl, heat the chocolate at 30 second bursts until melted. Stir in the butter and milk. Microwave again for 10-20 seconds. Stir. The mixture should be slightly thick and glossy.
- Dip each cupcake in the chocolate or spoon the chocolate on top. Microwave the chocolate for 20 seconds if it starts to cool down. Once dipped allow the chocolate to set.
- Once the chocolate is set draw the loopy squiggles across the center with red icing or glitter gel.
Homemade Wonder Bread
Recipe courtesy TheySmell.com
Makes 2 loaves
- 1 cup warm water
- 1 Tbsp olive oil
- 1 egg
- 3 1/2 cups bread flour
- 1 tsp salt
- 2 tsp yeast
- 1/2 cup raw honey (you can use sugar here if you don't have honey, but honey is the better option)
Cooking Directions
- Mix all ingredients together in mixer with dough blade until dough forms. It should be dry enough to not be sticky but wet enough to not crumble.
- Lift dough out of bowl, spray with olive oil (I spray the bowl) and place dough back in bowl covered with towel, allow to rise for 30-60 minutes.
- Knead with dough blade (will deflate).
- Remove from bowl, place dough on flowered surface and knead by hand a few times.
- Divide in half.
- Roll into 2 loaf shapes and place in loaf pans (mist pan with olive oil first).
- Cover and allow to rise (depends upon temp in room, but usually around 60 minutes - it should be slightly over the top edge of the pan, do not allow to over-rise).
- Bake at 350 degrees Fahrenheit for around 20-30 minutes or until golden brown on top. At around the 15 minute mark, I mist the top of the loaf with olive oil and continue cooking until done.
Homemade Devil Dogs
Recipe courtesy What's Cooking in Your World
FOR THE CAKE
- 1 cup butter
- 2 cups sugar
- 2 eggs
- 4 cups flour
- 1 cup Dutch process cocoa
- 3 tsp baking soda
- 1 tsp salt
- 2 tsp vanilla extract
- 2 cups milk
FOR THE FILLING
- 4 Tbsp flour
- 1 cup milk
- 1 tsp vanilla extract
- 1 cup butter
- 1 cup sugar
Cooking Directions
- Preheat oven to 350 degrees Fahrenheit.
- Grease a canoe pan.* (*If you don't have a canoe pan, you can use an ungreased cookie sheet and drop batter by heaping teaspoon onto the sheet, baking for 7-8 minutes in a 450 degrees Fahrenheit oven.)
- Cream butter and sugar, add eggs.
- Combine dry ingredients and add to creamed butter mixture.
- Fill canoe pan 1/2 full.
- Bake for 12-14 minutes.
- Let cool for 5 minutes in pan, then carefully remove to rack to cool completely.
- For the filling: Heat flour and milk over a medium low flame, stirring constantly until mixture becomes a paste (about 5 minutes). Remove from heat, add vanilla, then lay plastic wrap directly on mixture to prevent a film from forming, then let cool. Cream together butter and sugar. Add cooled milk and flour mixture to creamed butter and sugar, and mix on medium speed for 5 minutes until frosting becomes light and fluffy.
- Cut Devil Dogs in half with a serrated knife and fill with frosting.
Homemade Hostess Cakes
Recipe courtesy A Passionate Plate
FOR THE CUPCAKES
- 1 1/4 cups unbleached, all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp salt
- 1 1/4 cups granulated sugar
- 1 cup water
- 4 oz unsweetened chocolate, chopped
- 1 stick (8 Tbsp) unsalted butter, cut into pieces
- 2 tsp pure vanilla extract
- 2 large eggs, lightly beaten
FOR THE FILLING
- 4 Tbsp unsalted butter, at room temperature
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
- 3 Tbsp heavy cream
- 1 cup marshmallow creme
FOR THE GANACHE
- 6 oz bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 1 Tbsp unsalted butter
- 1 tsp pure vanilla extract
FOR ICING
- 4 Tbsp butter, softened
- 1 Tbsp milk
- 1 cup powdered sugar
- 1/4 tsp vanilla
Cooking Directions
- Place oven rack in the center of the oven and preheat to 350 degrees Fahrenheit.
- Spray muffin tins (18-20 muffins) with non-stick baking spray (or line with paper liners).
- MAKE THE CUPCAKES: Place the sugar and 1 cup of water in a saucepan. Bring to a boil, stirring until the sugar dissolves, about 3 minutes. Pour the sugar into the bowl of an electric mixer or a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla. Sift together the flour, baking soda, baking powder and salt in a bowl. Place the chocolate mixture into the bowl of an electric mixer and add the eggs, beating on medium speed until well combined, then mix in the dry ingredients on low speed until the batter is smooth. Divide the batter evenly between the prepared pans. Fill each muffin about 1/2 way (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 18-20 minutes. The cupcakes will sink in the middle slightly. Cool in the pans for 25 minutes, then transfer to a rack and cool completely.
- MAKE THE FILLING: While cupcakes are cooling, make the filling. Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners' sugar. Add the vanilla and 1 Tbsp. heavy cream and beat until smooth. Alternating between batches, beat in the remaining 1/2 cup confectioners' sugar and 2 Tbsp. heavy cream. Beat in the marshmallow creme. Refrigerate until ready to use.
- MAKE THE GANACHE: Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter in a saucepan until just boiling, then pour over the chocolate. Let stand for 5 minutes. Whisk until smooth. Add 2 tsp. vanilla; let stand until cool but still glossy and liquid.
- FILL THE CUPCAKES: Put the cream filling into a pastry bag fitted with a medium star tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). It's OK if some of the filling peeks out, it will be covered by the ganache.
- FROST THE CUPCAKES: When the ganache has cooled enough to work with, spoon a tablespoon of ganache onto each cupcake and lightly spread with an offset spatula or a knife. Chill for at least 15 minutes.
- PREPARE THE ICING: Using a mixer, beat the remaining 4 Tbsp. butter, 1/4 teaspoon vanilla, milk and confectioners' sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip. Pipe the trademark curly Q's onto the cupcakes to decorate.
- Store cupcakes in the refrigerator.
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WHAT! No snowballs recipe! Love those. And whatever happened to the banana flip?
Amazing sweets, it just make me feel so hungry! the picture was also well taken, how wonderful
etude house
Easy
Box of chocolate cake mix
Can of chocolate icing
bake the cake and crumble into a bowl. Mix in icing, shape into whatever you like. Refrigerate.
Viola!
Ho-Ho's, Ding Dongs or Cup Cakes (You have to inject the filling)
What. No Twinkie Recipes?
Yodels are where it was at.
Yodel's and Devil Dogs are from Drakes not Hostess....
Hostess owned Drakes
your recipe to dis ease and miserable life.
Oh, pooh. Live a little.
I can't help but notice that there is no recipe for the most important one of them all. Twinkies.
Google "Brown Eyed Baker twinkies." She's got a recipe.
IT'S A TRAP!
Thank you General Akbar...
LOL, thanks, I needed a good laugh today.
Devil Dogs are not a Hostess product.
Hostess owns Drakes. Guess you didn't grow up in America. Ring Dings, Yodels, Devil Dogs, Yankee Doodles, Sunny Doodles, Funny Bones, and coffee cake all produced under Hostess Brands.
I am from America and I have never heard of ANY of these. ("Ring Dings, Yodels, Devil Dogs, Yankee Doodles, Sunny Doodles, Funny Bones, and coffee cake all produced under Hostess Brands.") I saw the picture of the Devil Dogs and here in the south those are called Suzie Q's.
"Oh, Suzie Q...":
Hmmm...Devil Dogs do not equate to Suzie Qs in my book. The taste is different. I liked Devil Dogs much better.
Sometimes companies make the same things and just name them different things in different regions. So some of these might be familiar to you but have another name. Some might only be made in certain areas.
Don't be mean! That wasn't 'common knowledge' until this sale and if you DID know it prior to the sale, then you are a fat nerd.
Or you always loved Drakes and were upset when Hostess bought them, so you knew all along. I think that was the case for most people who liked Drakes.
The only thing on this page I would eat is the bread. Fresh bread cannot be beat.
'wonder bread' isn't real bread... now a recipe for HomePride would be a different story!
HA! While Homepride was a good bread, it is a Hostess brand too. I didn't know that until my favorite grocery store put a sign up on the empty self explaining Hostess products were no longer available.
We used to get old bread to feed our livestock. Afterone month in a box in the rain, no mold, looked the same as ever. Very Creepy. What is in that bread?
Gonna be doing a lot of cutting and pasting when I get home to save these recipes. Thanks guys!
NINERS!
why not just eat healthy
I agree, this stuff is no good for you anyway. Why eat it?
As I recall Dr. Dean Edell saying on his radio show once: "there are no unhealthy foods, only unhealthy diets". Having an occasional faux Hostess cupcake isn't going to hurt the average person. Having a couple a day and washing it down with a liter of soda is where you get your problems.
moderation is a better part of valor.
why not mind your own business?
^ a little on the fluffy side
How very nasty of you ....... it must be your diet. LOL
that's a good idea
It's ok to treat yourself. I'm all for healthy living, but not treating yourself ever isn't the way I'd like to live.
Hostes recipies, don't know if you saw this.
Edited because the poster is a jerk of a spammer.