Homemade Twinkies poppers are bite-sized baked cakes made with pound cake mix and filled with a marshmallow fluff frosting. These mini poppers bake in 12-15 minutes using brownie molds or a cupcake tray for uniform, snackable results.
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Preheat the oven to 325°F. Spray brownie pop molds or a mini cupcake tray with cooking spray and set aside.
Combine the pound cake mix and water in a bowl. Mix on medium speed with a standing or hand mixer for two minutes until well blended.
In a separate bowl, beat the egg whites on high speed until stiff peaks form. Fold the egg whites into the cake mixture and stir on low until well blended.
Fill the cavities of the brownie molds and/or cupcake tray two-thirds full with batter. Bake for 12 to 15 minutes, or until a toothpick inserted comes out clean and the top springs back when pressed. Let the cakes cool
Store cooled poppers in an airtight container at room temperature for up to 2 days. Reheat gently in a 250°F oven for 5 minutes to restore softness.
brownie pop molds or mini cupcake tray · stand mixer or hand mixer · pastry bag (for filling, optional)
Yes, but egg whites create a lighter crumb. Use 2 whole eggs in place of 4 egg whites and reduce baking time slightly, checking at 10 minutes.
Standard brownie pop molds (about 1.5 inches wide) or mini cupcake trays work equally well. Fill cavities two-thirds full as directed.
Let cakes cool completely, then use a small knife to gently hollow a cavity in the top of each popper and pipe in the marshmallow frosting mixture with a pastry bag.
Prepare the batter up through folding in the egg whites, then bake immediately. Do not store unbaked batter.
Bake for 12-15 minutes until a toothpick inserted comes out clean and the top springs back when lightly pressed.
