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Homemade Twinkies

Homemade Twinkies: Pure Joy with Wholesome Ingredients

Enjoy Homemade Twinkies made with wholesome ingredients for a nostalgic treat that everyone loves.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 Twinkies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 1 cup All-Purpose Flour You can use cake flour for a lighter texture
  • 1 teaspoon Baking Powder Consider using baking soda with an acid if needed
  • a pinch Salt Enhances overall flavor
  • 3 Eggs Room temperature eggs help create more volume
  • 3/4 cup Granulated Sugar Sweetens and contributes to structure
  • 1 teaspoon Vanilla Extract Almond extract is a great alternative
  • 1/2 cup Milk Dairy-free alternatives can be used
  • 1/2 cup Unsalted Butter (melted for batter) Coconut oil is an excellent dairy-free option
For the Filling
  • 1/2 cup Unsalted Butter (for filling) Creates a fluffy texture
  • 1 cup Marshmallow Creme Whipped cream can substitute for a lighter touch
  • 1 cup Powdered Sugar Sweetens and thickens
  • 1 teaspoon Vanilla Extract (for filling) Complements the sugary taste
  • 1/4 cup Heavy Cream Adds richness

Equipment

  • Twinkie pan
  • Mixing bowls
  • electric mixer
  • Spatula
  • piping bag

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and grease your Twinkie or mini loaf pan generously.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. In a separate large bowl, beat together eggs and sugar with an electric mixer for 6-8 minutes until thick and fluffy. Stir in vanilla.
  4. Gradually fold the dry ingredients into the egg and sugar mixture, then fold in the milk and melted butter.
  5. Fill molds about ¾ full and bake for 12-15 minutes. Look for a golden-brown top and a clean toothpick.
  6. Allow to cool in pan for 5 minutes, then remove and let cool completely on a wire rack.
  7. Beat together unsalted butter, marshmallow crème, powdered sugar, vanilla, and heavy cream until smooth.
  8. Poke three small holes in the bottom of each Twinkie and fill with the creamy filling using a piping bag.
  9. Serve immediately or store in an airtight container in the refrigerator for up to 4-5 days.

Nutrition

Serving: 1TwinkieCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 60mgSodium: 150mgPotassium: 70mgSugar: 12gCalcium: 2mgIron: 2mg

Notes

Ensure eggs are at room temperature for better whipping. Be gentle while folding in dry ingredients to maintain airiness. Allow cakes to cool completely before filling.

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