Homemade Twinkies
Homemade Twinkies are tender golden sponge cakes piped with a smooth marshmallow creme filling, made from scratch with real ingredients like fresh eggs, butter, and vanilla for a fresher alternative to the store-bought classic.
Homemade Twinkies are tender golden sponge cakes piped with a smooth marshmallow creme filling, made from scratch with real ingredients like fresh eggs, butter, and vanilla for a fresher alternative to the store-bought classic.
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Preheat your oven to 350°F (175°C). Grease a Twinkie pan or mini loaf pan and set aside to ensure the cakes do not stick during baking.
In a small bowl, sift together the all-purpose flour, baking powder, and salt to combine them evenly and avoid lumps.
In a large mixing bowl, use an electric mixer to beat the room-temperature eggs with granulated sugar until the mixture is thick, pale, and tripled in volume. This should take about 6 to 8 minutes and is key to creating a light sponge.
Add the vanilla extract to the egg mixture. Gently fold in the sifted flour mixture in small batches, using a spatula to avoid deflating the airy eggs, maintaining the fluffiness of the batter.
Combine the warm milk and melted unsalted butter, then gently fold this liquid mixture into the batter just until incorporated. Be careful to keep the batter light and smooth.
Spoon or pour the batter into prepared pan molds, filling each about three-quarters full to allow room for rising. 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.
Remove the cakes from the oven and allow them to cool completely in the pan before attempting to remove them to prevent breakage.
In a mixing bowl, beat the softened butter until light and fluffy. Add marshmallow creme, powdered sugar, vanilla extract, and heavy cream. Continue beating until the filling is smooth, creamy, and well combined.
Using a piping bag fitted with a small round tip, poke three small holes into the bottom of each cooled cake. Carefully pipe the marshmallow filling into each hole, filling the cakes evenly.
Serve the homemade Twinkies immediately for best texture, or store them in an airtight container in the refrigerator for up to 4–5 days.
Store in an airtight container in the refrigerator for up to 4-5 days; no reheating needed, serve chilled or at room temperature.
Twinkie pan or mini loaf pans · Electric mixer · Piping bag with small round tip
Beating room-temperature eggs with sugar incorporates air and causes the mixture to triple in volume, creating the light, spongy texture that makes Twinkies tender rather than dense.
After the cakes cool completely, poke three small holes into the bottom of each cake with a piping tip, then pipe the marshmallow filling through those holes until evenly filled.
Yes, mini loaf pans work as a substitute for Twinkie pans. Fill about three-quarters full and bake for 12-15 minutes, checking that a toothpick inserted in the center comes out clean.
Store in an airtight container in the refrigerator for up to 4-5 days. Serve at room temperature or chilled for best texture.
Yes, prepare the marshmallow creme filling up to one day ahead and store it covered in the refrigerator, then pipe it into cooled cakes when ready to assemble.
