HOMEMADE TWINKIES


 Homemade Twinkies are the ultimate throwback treat. Soft, golden cake with a creamy filling brings back all those childhood snack-time memories, but made right in your own kitchen. This homemade version is simple, nostalgic, and even better than the store-bought original.

CAKE INGREDIENTS
  • 3/4 Cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons milk
  • 4 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • 5 large eggs at room temperature
  • 12 tablespoons of sugar
  • 1/4 teaspoon cream of tarter
FILLING INGREDIENTS
  • 5 tablespoons of butter at room temperature
  • 1 1/2 cups of powdered sugar
  • 3/4 cups marshmallow fluff
  • 2 tablespoons heavy cream


DIRECTIONS

FOR THE CAKES: 

  1. Preheat the oven to 350°F. Use unsalted butter or nonstick cooking spray to lightly grease your muffin pan or canoe pan.
  2. In a mixing bowl, whisk together the flour, baking powder, and salt. In a small saucepan over low heat, heat the milk and butter until the butter melts.  Remove from the heat and add vanilla.  Cover to keep warm.
  3. Using a mixer, beat the egg whites on high speed until foamy.  Gradually add 6 tablespoons of sugar and the cream of tarter and continue to beat until you reach soft peaks.
  4. Transfer the beaten egg whites to a large bowl and add the egg yolks to the mixing bowl.  Beat the egg yolks with the remaining 6 tablespoons of sugar on medium high speed until the mixture is very thick and pale lemon color, about 5 minutes. Add the beaten eggs whites to the yolks, but do not mix.
  5. Sprinkle flour mixture over the egg whites and then mix everything on low speed for 10 seconds. Remove bowl from mixer and make a well on one side of the batter and pour into melted butter mixture into the bowl.  Fold gently with large rubber spatula until batter shows no trace of flour and the whites are yolks are evenly mixed, about 8 strokes.
  6. Immediately scrape batter into prepared molds, filling each with about 3/4 inch of better.  Bake until the cake tops are light brown and feel firm and spring back with touches, 13 to 15 minutes. Allow cake to cool in the molds.

FOR THE FILLING: 

  1. Beat butter, powdered sugar, and marshmallow fluff with the mixer.  Add cream and beat until smooth.
  2. Using end of chopstick (of whatever you have on hand), poke 3 holes in the bottom of each cake.  Make the hole big enough to pipe in filling.  Place filling into pastry bag with a small piping tip and pipe frosting into the holes in each cake.  


 Print Recipe
HOMEMADE TWINKIES



CAKE INGREDIENTS
  • 3/4 Cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons milk
  • 4 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • 5 large eggs at room temperature
  • 12 tablespoons of sugar
  • 1/4 teaspoon cream of tarter
FILLING INGREDIENTS
  • 5 tablespoons of butter at room temperature
  • 1 1/2 cups of powdered sugar
  • 3/4 cups marshmallow fluff
  • 2 tablespoons heavy cream

DIRECTIONS

FOR THE CAKES: 

  1. Preheat the oven to 350°F. Use unsalted butter or nonstick cooking spray to lightly grease your muffin pan or canoe pan.
  2. In a mixing bowl, whisk together the flour, baking powder, and salt. In a small saucepan over low heat, heat the milk and butter until the butter melts.  Remove from the heat and add vanilla.  Cover to keep warm.
  3. Using a mixer, beat the egg whites on high speed until foamy.  Gradually add 6 tablespoons of sugar and the cream of tarter and continue to beat until you reach soft peaks.
  4. Transfer the beaten egg whites to a large bowl and add the egg yolks to the mixing bowl.  Beat the egg yolks with the remaining 6 tablespoons of sugar on medium high speed until the mixture is very thick and pale lemon color, about 5 minutes. Add the beaten eggs whites to the yolks, but do not mix.
  5. Sprinkle flour mixture over the egg whites and then mix everything on low speed for 10 seconds. Remove bowl from mixer and make a well on one side of the batter and pour into melted butter mixture into the bowl.  Fold gently with large rubber spatula until batter shows no trace of flour and the whites are yolks are evenly mixed, about 8 strokes.
  6. Immediately scrape batter into prepared molds, filling each with about 3/4 inch of better.  Bake until the cake tops are light brown and feel firm and spring back with touches, 13 to 15 minutes. Allow cake to cool in the molds.

FOR THE FILLING: 

  1. Beat butter, powdered sugar, and marshmallow fluff with the mixer.  Add cream and beat until smooth.
  2. Using end of chopstick (of whatever you have on hand), poke 3 holes in the bottom of each cake.  Make the hole big enough to pipe in filling.  Place filling into pastry bag with a small piping tip and pipe frosting into the holes in each cake.