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Homemade Twinkies

Delicious Homemade Twinkies That Bring Back Childhood Joy

Indulge in these homemade Twinkies, a perfect blend of nostalgia and deliciousness, crafted with wholesome ingredients.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 Twinkies
Course: Desserts
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge
  • 1 ½ cups All-Purpose Flour Use cake flour for a lighter sponge.
  • 1 ½ teaspoons Baking Powder Avoid if using self-rising flour.
  • a pinch Salt Keep it small for balance.
  • 4 large Eggs Important for maximum volume when beaten.
  • 2/3 cup Granulated Sugar Can replace partially with brown sugar for a richer flavor.
  • 1/2 teaspoon Vanilla Extract Use pure vanilla for best results.
  • 2 tablespoons Milk Can substitute with almond milk for a dairy-free version.
  • 1 tablespoon Unsalted Butter Always use room temperature for better integration.
For the Filling
  • 1/2 cup Unsalted Butter Creates a rich and smooth filling.
  • 1/2 cup Marshmallow Crème Can substitute with homemade marshmallow fluff.
  • 1 cup Powdered Sugar Sift before measuring for accuracy.
  • 1 tablespoon Heavy Cream Can replace with milk but will alter texture slightly.

Equipment

  • oven
  • mixing bowl
  • Electric mixer
  • piping bag
  • Twinkie Pan

Method
 

Step-by-Step Instructions for Homemade Twinkies
  1. Preheat your oven to 350°F (175°C) and prepare your Twinkie pans by greasing them thoroughly with butter or non-stick spray.
  2. Sift together 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and a pinch of salt in a mixing bowl.
  3. In a large mixing bowl, beat 4 room temperature eggs with 2/3 cup of granulated sugar on medium speed for about 6-8 minutes.
  4. Combine 2 tablespoons of warm milk and 1 tablespoon of melted unsalted butter in a small bowl, then gently fold into the batter.
  5. Fill each mold in your greased pans about three-quarters full with the batter and bake for 12-15 minutes.
  6. Beat ½ cup of softened unsalted butter until fluffy, then gradually add in the marshmallow crème, powdered sugar, and heavy cream.
  7. Once cooled, use a piping bag to poke holes in the bottom of each Twinkie and fill with the marshmallow cream.
  8. Serve fresh or refrigerate in an airtight container for up to 4-5 days.

Nutrition

Serving: 1TwinkieCalories: 160kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

For best results, ensure eggs are at room temperature and avoid over-mixing the batter.

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