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Prepare the Twinkie MoldsIf you don’t have a Twinkie mold, create DIY molds by rolling aluminum foil around a spice jar to form boat-shaped molds.Grease the molds with cooking spray and line them with parchment paper for easy removal.Preheat oven to 350°F (175°C).
Make the Sponge Cake BatterIn a bowl, whisk together flour, baking powder, and salt. Set aside.In another large bowl, beat eggs and sugar for about 3-5 minutes until pale and fluffy.Add milk, vegetable oil, and vanilla extract and mix until combined.Gently fold in the dry ingredients using a spatula—be careful not to deflate the air in the batter!
Bake the CakesPour batter into the molds, filling them 3/4 of the way full.Tap the molds gently on the counter to release any air bubbles.Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.Let cakes cool in the molds for 10 minutes, then transfer to a wire rack to cool completely.
Make the Cream FillingBeat butter and powdered sugar until light and fluffy.Mix in marshmallow fluff, vanilla extract, and heavy cream until smooth. Transfer the filling to a piping bag fitted with a small round tip.
Fill the TwinkiesUse a small knife or a chopstick to poke three small holes in the bottom of each Twinkie.Pipe the cream filling into each hole, filling the cakes until slightly puffed. Wipe off any excess filling and let the Twinkies set for a few minutes.
Store finished Twinkies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days; no reheating needed.
Twinkie molds or DIY aluminum foil molds · Piping bag with small round tip · Wire rack for cooling
No. You can make DIY molds by rolling aluminum foil around a spice jar to form boat-shaped molds, then grease and line with parchment paper.
Bake at 350°F for 12-15 minutes until a toothpick inserted in the center comes out clean.
Yes. Prepare and pipe the filling into a piping bag, then refrigerate until ready to fill the cakes.
Room-temperature eggs incorporate air more easily when beaten with sugar, creating the light and fluffy sponge cake texture.
Gently fold in the dry ingredients using a spatula instead of stirring aggressively to preserve the air bubbles beaten into the eggs and sugar.
