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Homemade Twinkies

Homemade Twinkies: Delightfully Nostalgic and Customizable Treats

Delight in these Homemade Twinkies, a nostalgic treat made with real ingredients and customizable flavors.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 Twinkies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 1 cup all-purpose flour gluten-free flour can be used for a gluten-free version
  • 1 teaspoon baking powder make sure it's fresh for a perfect rise
  • 1 pinch salt adjust to taste as needed
  • 4 large eggs room temperature
  • 2/3 cup granulated sugar substitute with coconut sugar for a low-glycemic option
  • 1/2 teaspoon vanilla extract pure vanilla gives the best results
  • 2 tablespoons milk warm; almond milk is a great dairy-free substitute
  • 1 tablespoon unsalted butter melted; use coconut oil for a dairy-free alternative
For the Cream Filling
  • 1/2 cup unsalted butter softened; vegan butter can be used for a dairy-free version
  • 1/2 cup marshmallow creme or homemade/store-bought vegan marshmallow fluff
  • 1 cup powdered sugar adjust based on taste preferences
  • 1 teaspoon vanilla extract additional flavor; same tip as above applies
  • 1 tablespoon heavy cream substitute with coconut cream for a dairy-free option

Equipment

  • Twinkie pan
  • Mixing Bowls
  • Electric mixer
  • Spatula
  • Piping bag

Method
 

Step‑by‑Step Instructions for Homemade Twinkies
  1. Preheat your oven to 350°F (175°C) and grease a Twinkie pan or a mini loaf pan with butter.
  2. Sift together the flour, baking powder, and salt in a small bowl.
  3. In a large mixing bowl, beat the eggs and sugar on high speed until thick and pale.
  4. Gently fold in vanilla extract and the sifted flour mixture into the egg and sugar mixture.
  5. Combine warm milk and melted butter in a separate bowl, then fold this into the batter.
  6. Fill the molds about 3/4 full with batter and bake for 12-15 minutes.
  7. Let the Twinkies cool in the pan for 5 minutes, then transfer to a wire rack.
  8. Beat the filling ingredients until smooth; prepare to fill the cooled Twinkies.
  9. Use a piping bag to inject the marshmallow filling into each cooled sponge.
  10. Serve immediately or refrigerate in an airtight container for up to 4-5 days.

Nutrition

Serving: 1TwinkieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 60mgSugar: 15gVitamin A: 3IUCalcium: 2mgIron: 6mg

Notes

For best results, use room temperature eggs and a piping bag for filling distribution. Be careful not to over-mix the batter once flour is added.

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