Homemade Twinkies

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Fun, Fluffy & Nostalgic Sweet Treats

Bring back the magic of childhood with these Homemade Twinkies—soft, golden sponge cakes filled with a dreamy vanilla cream that tastes just like the classic treat (but even better!). They’re light, sweet, and completely irresistible, making them perfect for bake sales, parties, lunchbox surprises, or a fun weekend baking project. With simple pantry ingredients and a beginner-friendly method, you can whip up a batch of these nostalgic delights in no time. One bite and you’re instantly transported back to simpler days! ⭐🍰

⏱️ Time Breakdown

  • Prep Time: 20 minutes
  • Cook Time: 12–15 minutes
  • Total Time: 35 minutes
  • Servings: 12 Twinkies

📝 Ingredients

Sponge Cakes

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs, separated
  • 1 cup granulated sugar
  • 1/4 cup whole milk
  • 1 tsp vanilla extract
  • 2 tbsp melted butter

Cream Filling

  • 1/2 cup unsalted butter, softened
  • 1/2 cup marshmallow fluff
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1–2 tbsp heavy cream (as needed for consistency)

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Twinkie pan (or mini loaf pan)
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Whisk
  • Piping bag or zip-top bag
  • Oven-safe baking tray

👩‍🍳 Step-by-Step Beginner-Friendly Instructions

  1. Prep pans: Preheat oven to 350°F. Lightly grease a Twinkie pan or mini loaf pan.
  2. Mix dry ingredients: In a bowl, whisk flour, baking powder, and salt.
  3. Whip eggs: Separate eggs. Beat egg whites until stiff peaks form. In another bowl, beat yolks with sugar until pale and fluffy.
  4. Combine: Add milk, vanilla, and melted butter to the yolk mixture. Gently fold in the dry ingredients.
  5. Lighten the batter: Fold in whipped egg whites carefully until smooth and airy. 🌤️
  6. Bake: Fill molds 2/3 full and bake 12–15 minutes, until golden and springy. Cool completely.
  7. Make the filling: Beat butter, marshmallow fluff, powdered sugar, vanilla, and cream until fluffy and smooth.
  8. Fill the cakes: Poke 3 small holes in the bottom of each cake. Pipe cream filling into the center until plump.
  9. Serve: Enjoy immediately or chill 15 minutes to help the filling set. 🎉

💡 Pro Tips

  • No Twinkie pan? Shape foil boats and place them on a baking sheet.
  • Extra fluffy sponge: Don’t deflate the egg whites—fold gently!
  • Make ahead: Cakes store 3 days refrigerated; freeze up to 2 months.
  • Flavor twist: Add lemon zest or cocoa powder for fun variations.

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