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Homemade Twinkies

Homemade Twinkies: Wholesome Retro Treats From Your Kitchen

Indulge in Homemade Twinkies, a wholesome treat that takes you back to childhood with no artificial flavors.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 Twinkies
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour for a gluten-free option.
  • 1 teaspoon Baking Powder Keep an eye on expiration for best results.
  • 1/4 teaspoon Salt
  • 4 large Eggs Use at room temperature for best air incorporation when beaten.
  • 2/3 cup Granulated Sugar
  • 1/2 teaspoon Vanilla Extract Substitute with almond extract for a different flavor profile.
  • 2 tablespoons Milk Warm; whole or almond milk can be used as substitutes.
  • 1 tablespoon Unsalted Butter Melted; can use coconut oil as a dairy-free alternative.
For the Filling
  • 1/2 cup Unsalted Butter Softened.
  • 1/2 cup Marshmallow Crème
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract For filling.
  • 1 tablespoon Heavy Cream

Equipment

  • Oven
  • Twinkie or Mini Loaf Pan
  • mixing bowls
  • electric mixer
  • Piping bag

Method
 

Step‑by‑Step Instructions for Homemade Twinkies
  1. Preheat your oven to 350°F (175°C) and grease your Twinkie or mini loaf pan with butter or non-stick spray.
  2. In a medium bowl, sift together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Set aside.
  3. Combine 4 large eggs and 2/3 cup of granulated sugar in a large mixing bowl. Beat on medium-high speed for about 6-8 minutes until pale and fluffy.
  4. Fold in 1/2 teaspoon of vanilla extract, then gradually add the sifted dry ingredients and combine carefully.
  5. Gently fold in 2 tablespoons of warm milk and 1 tablespoon of melted unsalted butter until just combined.
  6. Divide the batter among the prepared molds, filling each about 3/4 full, and bake for 12-15 minutes until golden.
  7. Let the Twinkies cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
  8. Prepare the filling by beating 1/2 cup of softened unsalted butter until fluffy, then mix in remaining filling ingredients until smooth.
  9. Poke three holes in the bottom of each cake, then use a piping bag to fill them with the marshmallow filling.

Nutrition

Serving: 1TwinkieCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 5gCholesterol: 50mgSodium: 150mgPotassium: 80mgSugar: 20gVitamin A: 2IUCalcium: 2mgIron: 4mg

Notes

Ensure eggs are room temperature for better volume. Use silicone molds for easy release and accuracy in filling.

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