<<Disclaimer: Verify this information before applying it to your situation.>> Well the consensus is that there is no such thing, unless you make them yourself. Here are a couple recipes that I were sent to me. I have not tried these, but were told they were good! For the vanilla version of Hostess Products this cupcake recipe is great. Instead of filling the cavity with jam, whipped cream or custard, use Bette Hagman's recipe for Baker's Secret Icing found on pg. 120 in her book "More from the Gluten Free Gourmet" Hope you enjoy these, kids really love both the cup cakes with filling and the Devil Dogs. _________________________________________________________ This recipe from the Tampa Support Group is a wonderful treat. Forget the calories, cholesterol, and enjoy yourself. The cake also makes a wonderful strawberry shortcake. Cake 1/2 cup butter or GF margarine 1-1/2 cups granulated sugar 3 large eggs 1-1/2 tsp. GF vanilla extract 1-1/4 cups white rice flour 1/2 cup potato starch flour 1/4 cup tapioca starch flour 3-1/2 tsp. GF baking powder 2 tsp. xanthan gum 1 tsp. salt 1 cup milk Cream together the margarine and sugar. Add the eggs and vanilla, mix well. Combine in a separate bowl: rice flour, potato starch, tapioca starch, baking powder, xanthan gum, and salt. Add the milk and dry mixture alternately to the creamed mixture. Whip until fluffy. Bake at 350 degree for 25 to 30 minutes in a sheet cake pan, 12x12x1-inch. When cool, cut into twinkie shapes. Filling 1/2 cup butter or margarine 1/2 cup Crisco 1 cup granulated sugar 3/4 cup evaporated milk 1 tsp. GF vanilla extract Mix all ingredient together. Whip on high speed until fluffy. Slice each twinkie in half and fill a couple. Refrigerate the unused filling until you are ready to indulge. Whipped cream is also an excellent filling. If you desire a filling that does not require refrigeration, the twinkie recipe in Todd Wilbur's Top Secret Recipes is excellent. ________________________________________________________ Amy in Iowa