Homemade Twinkies: Delightful Treats Made from Scratch
Homemade Twinkies are a nostalgic snack cake made from scratch with fluffy sponge cake layers and marshmallow buttercream filling, free of preservatives and made with wholesome ingredients.
Homemade Twinkies are a nostalgic snack cake made from scratch with fluffy sponge cake layers and marshmallow buttercream filling, free of preservatives and made with wholesome ingredients.
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Preheat the oven to 350°F (175°C) and grease a Twinkie or mini loaf pan.
Sift together the all-purpose flour, baking powder, and salt in a small bowl.
Beat the eggs and granulated sugar in a large bowl for 6-8 minutes until thick and pale. Add the vanilla extract.
Fold in the flour mixture gradually until just combined.
Combine the warm milk and melted butter; gently fold into the batter.
Fill the molds about 3/4 full with batter and bake for 12-15 minutes.
Cool the cakes completely in the pan before removing.
Beat the softened butter until fluffy, then add in the marshmallow crème, powdered sugar, and heavy cream.
Fill a piping bag with the filling and pipe it into the cakes through three small holes.
Serve immediately or store in an airtight container.
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 weeks.
Twinkie or mini loaf pan · Piping bag (for filling)
Yes, substitute the all-purpose flour with gluten-free flour in a 1:1 ratio. The baking time and temperature remain the same.
Use a small spoon or knife to carefully pipe the marshmallow buttercream filling through three small holes poked into each cooled cake.
Substitute the softened butter with dairy-free butter and use almond milk instead of regular milk in the batter. The marshmallow crème and heavy cream should be checked for dairy content or replaced with dairy-free alternatives.
Store in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 weeks.
Ensure eggs are at room temperature before beating, and beat the egg and sugar mixture for the full 6-8 minutes until thick and pale. Overmixing the flour will also make cakes dense, so fold it in gently.
