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Homemade Twinkies

A nostalgic treat, these homemade Twinkies consist of a light, airy sponge cake filled with a fluffy cream, creating a delightful dessert experience.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

For the Sponge Cake
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature Room temperature eggs whip up better.
  • 2/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract For the cake batter.
  • 2 tablespoons milk Warm milk helps to combine the mixture.
  • 1 tablespoon unsalted butter, melted To mix with the milk.
  • 1/2 cup unsalted butter, softened For the filling.
For the Filling
  • 1/2 cup marshmallow crème
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract For the filling.
  • 1 tablespoon heavy cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease your Twinkie pan or mini loaf pan.
  2. In a small bowl, sift together the flour, baking powder, and salt.
  3. In a large mixing bowl, beat the eggs with the sugar using an electric mixer until thick and pale, about 6-8 minutes.
  4. Add the vanilla extract and gently fold in the flour mixture in batches.
  5. Combine the warm milk and melted butter, then fold this into the batter until just combined.
  6. Fill each mold about three-quarters full with the batter and bake for 12-15 minutes, or until golden-brown.
  7. Let the cakes cool completely in the pan.
Filling
  1. Whip the softened butter until light and fluffy.
  2. Mix in the marshmallow crème, powdered sugar, vanilla extract, and heavy cream until smooth.
  3. Using a piping bag, poke three small holes in the bottom of each cake and fill with the cream.

Notes

Serve these Twinkies for gatherings or cozy nights. Store in an airtight container in the fridge for up to 3-4 days. Flavor variations include adding almond extract or citrus zest.