Homemade Twinkies Recipe

Introduction

Homemade Twinkies bring the nostalgic flavor of this classic treat right into your kitchen. With soft, golden cakes filled with a creamy marshmallow filling, this recipe is perfect for a fun baking project that yields delightful results.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a Twinkie pan or mini loaf pan and set it aside.
2. Step 2: In a small bowl, sift together the flour, baking powder, and salt.
3. Step 3: In a large bowl, beat the eggs with sugar using an electric mixer until the mixture is thick and pale, about 6 to 8 minutes.
4. Step 4: Add the vanilla extract to the egg mixture, then gently fold in the flour mixture in batches, being careful not to deflate the batter.
5. Step 5: Combine the warm milk and melted butter, then gently fold this into the batter until just combined.
6. Step 6: Fill each mold about three-quarters full with batter and bake for 12 to 15 minutes, or until the cakes are golden and a toothpick inserted in the center comes out clean.
7. Step 7: Allow the cakes to cool completely before removing them from the pan.
8. Step 8: For the filling, beat the softened butter until light and fluffy. Add the marshmallow creme, powdered sugar, vanilla extract, and heavy cream. Beat until smooth.
9. Step 9: Using a piping bag fitted with a small round tip, poke three small holes into the bottom of each cake and fill them with the cream filling.
10. Step 10: Serve immediately or refrigerate in an airtight container until ready to enjoy.

Tips & Variations

• Room temperature eggs help create a lighter, fluffier cake texture.
• For a chocolate twist, add 2 tablespoons of cocoa powder to the flour mixture.
• If you don’t have a Twinkie pan, miniature loaf pans or cupcake tins work well as substitutes.
• Use a serrated knife to slice cakes if you’d prefer to fill them from the side rather than the bottom.
• For extra flavor, add a teaspoon of almond extract to the filling instead of vanilla.

Storage

Store homemade Twinkies in an airtight container in the refrigerator for up to 4 days. For best texture, let them come to room temperature before serving. You can also freeze them for up to 2 months; thaw in the fridge overnight before enjoying. Reheat gently in a microwave for a few seconds if preferred warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cakes ahead of time?

Yes, you can bake the cakes a day ahead and keep them covered tightly at room temperature. Fill them with cream just before serving for the freshest taste.

What if I don’t have marshmallow creme for the filling?

You can substitute with an equal amount of whipped cream or frosting, but the classic marshmallow flavor is key to the traditional Twinkie taste.

Homemade Twinkies Recipe

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Homemade Twinkies are a delightful treat featuring soft, golden sponge cakes filled with a creamy, sweet marshmallow filling. This recipe replicates the classic snack cake with simple ingredients and straightforward steps, perfect for creating nostalgic indulgence right in your own kitchen.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 12 Twinkies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a Twinkie pan or mini loaf pan to prevent sticking, then set it aside.
2. Mix Dry Ingredients: In a small bowl, sift together the all-purpose flour, baking powder, and salt to combine and aerate the dry ingredients.
3. Beat Eggs and Sugar: In a large bowl, use an electric mixer to beat the eggs and granulated sugar for 6–8 minutes until the mixture is thick, pale, and fluffy.
4. Add Vanilla and Fold in Dry Ingredients: Stir in the vanilla extract, then gently fold the sifted dry ingredients into the egg mixture in batches. Be careful not to deflate the batter to maintain lightness.
5. Incorporate Milk and Butter: Warm the milk slightly and combine it with the melted butter. Gently fold this mixture into the batter until just combined, ensuring a smooth texture.
6. Fill Pans and Bake: Fill each mold in the prepared pan about 3/4 full with the batter. Bake in the preheated oven for 12–15 minutes until the cakes turn golden and a toothpick inserted comes out clean.
7. Cool Cakes: Remove the cakes from the oven and allow them to cool completely in the pan before attempting to remove them to avoid breaking.
8. Prepare the Filling: In a medium bowl, beat the softened butter until light and fluffy. Add the marshmallow creme, powdered sugar, vanilla extract, and heavy cream. Beat until the mixture is smooth and creamy.
9. Fill the Cakes: Using a piping bag fitted with a small round tip, poke three evenly spaced small holes into the bottom of each cooled cake. Pipe the filling into these holes to fill the center of each cake thoroughly.
10. Serve or Store: Serve the filled Twinkies immediately for best texture. Alternatively, store them in an airtight container and refrigerate for later enjoyment.

Notes

• Ensure eggs are at room temperature for better volume when beaten.
• Be gentle when folding in dry ingredients to keep the batter airy.
• If you do not have a Twinkie pan, mini loaf pans or standard muffin tins can work as substitutes.
• For easier filling, chill the filling slightly before piping to help it hold shape.
• Store Twinkies in an airtight container in the refrigerator for up to 3 days.

Keywords: Twinkies, homemade snack cakes, sponge cake, marshmallow filling, American dessert, baked treats