<<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.
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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.

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Amy in Iowa