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Homemade Twinkies Recipe

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Delight in these homemade Twinkies featuring light, fluffy sponge cakes filled with a creamy, sweet marshmallow-flavored filling. This recipe guides you through creating classic Twinkies from scratch, perfect for a nostalgic treat or a fun baking project.

Ingredients

Scale

For the Cakes:

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 2/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk
  • 1 tablespoon unsalted butter, melted

For the Filling:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup marshmallow creme
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a Twinkie pan or mini loaf pan thoroughly and set aside to ensure the cakes do not stick.
  2. Mix Dry Ingredients: In a small bowl, sift together the all-purpose flour, baking powder, and salt to remove any lumps and combine evenly.
  3. Beat Eggs and Sugar: In a large bowl, use an electric mixer to beat the eggs with the granulated sugar for about 6 to 8 minutes until the mixture is thick, pale, and has increased in volume.
  4. Add Vanilla and Fold in Flour: Add vanilla extract to the egg mixture. Then gently fold in the sifted flour mixture in batches, being careful to incorporate it without deflating the airy batter.
  5. Incorporate Milk and Butter: Combine the warm milk with the melted butter, then gently fold this liquid mixture into the batter until just combined for a smooth consistency.
  6. Bake the Cakes: Fill each mold in the prepared pan about 3/4 full with batter. Bake in the preheated oven for 12 to 15 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  7. Cool the Cakes: Remove the cakes from the oven and allow them to cool completely in the pan before carefully removing them to prevent breakage.
  8. Prepare the Filling: In a mixing bowl, beat the softened butter until light and fluffy. Add the marshmallow creme, powdered sugar, vanilla extract, and heavy cream, then beat until the filling is smooth and creamy.
  9. Fill the Cakes: Using a piping bag fitted with a small round tip, poke three small holes into the bottom of each cake and pipe the filling inside evenly.
  10. Serve or Store: Serve the Twinkies immediately for best texture or refrigerate them in an airtight container to enjoy later.

Notes

  • Use room temperature eggs for better volume and texture in the cake batter.
  • Sifting dry ingredients ensures a lighter cake with no lumps.
  • Folding the flour gently preserves the airiness of the batter, essential for fluffy cakes.
  • Ensure cakes are fully cooled before filling to prevent the cream from melting.
  • Store leftover Twinkies in an airtight container in the refrigerator for up to 3 days.
  • If you don’t have a Twinkie pan, mini loaf pans are a perfect substitute.

Keywords: Homemade Twinkies, sponge cake recipe, marshmallow filling, classic dessert, nostalgic snack

Find it online: https://chefmilacook.com/homemade-twinkies-recipe/