Homemade Twinkies are ultra-moist vanilla sponge cakes baked in an eclair mold and filled with a creamy marshmallow-shortening filling. This from-scratch version rivals the store-bought classic with a tender crumb and authentic creamy center.
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Preheat oven to 325°F. Grease a Twinkie pan or eclair-shaped mold.
In a large bowl, whisk together flour, baking powder, and salt.
In a separate bowl, whisk together egg yolks, 3/4 cup sugar, water, oil, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined.
In a clean bowl, beat egg whites and cream of tartar until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
Gently fold the egg white mixture into the batter in three additions until just incorporated.
Pour batter into the prepared pan, filling each mold about 3/4 full.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Allow cakes to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
To make the filling, beat shortening and marshmallow creme together until smooth and fluffy.
Add powdered sugar, heavy whipping cream, vanilla extract, and a pinch of salt. Beat until light and creamy.
Transfer filling to a piping bag fitted with a small round tip.
Using a skewer or thin knife, poke 3 holes in the bottom of each cooled cake.
Pipe filling into each hole until the cake feels slightly plump.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Store in an airtight container at room temperature for up to 3 days. Do not refrigerate; cold starch hardens the cake. Not suitable for freezing due to the delicate texture of the sponge.
Twinkie pan or eclair-shaped silicone mold · Piping bag with small round tip · Electric mixer (stand or hand mixer recommended for whipping egg whites)
A Twinkie pan or eclair-shaped silicone mold. Standard muffin tins won't give you the characteristic oblong shape.
Transfer the filling to a piping bag with a small round tip (as directed), or use a thin knife to carefully enlarge the holes slightly and spoon filling in, though piping ensures even distribution.
Store in an airtight container at room temperature for up to 3 days. They do not require refrigeration.
No. The folded egg white batter begins to deflate immediately after folding; bake within 15 minutes of completing step 6 for optimal rise and texture.
The ratio of shortening to powdered sugar and cream is critical. If filling is grainy or thick, beat in an extra tablespoon of heavy whipping cream at a time until it reaches a smooth, pipeable consistency.
