There was this one time in Chile when I had 201 eggs on my kitchen counter at once. Not even joking.

That’s so completely random and unrelated to my recipe today. Although, I did use quite a few eggs in testing these doughnuts. Actually, let me see, I think I used a total of 17 before I found the perfect frosting consistency that I wanted. I can’t help mentioning this crazy amount of eggs because I was remembering how hilarious it was. Every time I walk into the kitchen it's like I can still see this tower of egg flats and I want to start laughing. It’s just that we use eggs so fast that we thought it would be good to see if it’s easier to buy them in bulk.

I think they should last us about……. a week. I know, wow! Okay, maybe it was quite a bit longer but we go through eggs like you wouldn’t believe. A: we have a huge family (and we had 2 huge dogs that happen to love any eggs that might have been cracked in transit), B; this crazy family includes a food blogger who uses eggs like they are going out of fashion, C; you could always expect to have friends dropping by when you live in Chile so that adds a few more eggs to the daily count, and D; the eggs that we had bought were the beautiful brown ones from happy, healthy, free-range chickens. I love that. I remember growing up, I always thought that eggs were supposed to be white and that the brown ones were gross, but now I feel the opposite. I only use white eggs when that’s all we have, but the brown ones are so much richer. In fact, the whites ones almost gross me out now.

Okay, but to get to the point here, Twinkie clone doughnuts. I’m sorry, let me repeat myself, Twinkie clone DOUHGNUTS! Yes!!!!!

I think I missed my opportune window for Twinkie recipes when everyone was freaking out about Hostess going out of business and saying things like “we’ll never be able to eat them again!” I heard about people making hundreds of dollars per box on ebay. Who would pay that? People can be so ridiculous, right?

So, I can only recall eating a handful of Twinkies in my lifetime, it’s probably been about a decade since I last had one. You know how everything tastes better when you’re little (especially when it’s something you’re mom doesn’t buy)? Well, when I was really young I loved them, they were so soft and filled with fluffy cream. It wasn’t until I was a little older that I realized they really weren’t all that. However, the idea is genius, but a homemade version is the way to do it right.

I’ve seen people make Twinkie pans out of foil, and that’s something I would totally do, but I thought it would be a whole lot easier to just use my handy dandy doughnut pan and call it a day. Don’t you agree? So much quicker and, come on, who doesn’t get excited at the sight of that familiar O shape of a doughnut?

Like I said, I went through a bunch of different frosting recipes to get to one that I liked for these. The one I ended up with is a Swiss meringue that is a little touchy but so worth a little extra effort! Just read the instructions and have some patience because it takes a few minutes. As for the finished product, basically, if you already like the nasty trash packaged Twinkies then these should make you childishly happy.

As always, the recipe is available upon request. The first request gets an upvote.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST. And by the way, my intro post did a huge $0.21