Homemade Twinkies

 Homemade Twinkies are a nostalgic treat that recreate the classic golden sponge cakes with a light, airy texture and a sweet, creamy filling. This version uses real, simple ingredients to produce a soft vanilla sponge and a smooth marshmallow-style cream center. These homemade versions are ideal for parties, snacks, lunch boxes, or just satisfying a sweet craving.

The key to great Twinkies is a tender yet springy cake and a rich, fluffy filling that melts in your mouth. By baking the sponge and piping in the filling yourself, you get a fresh, flavorful version that’s free of preservatives and tastes even better than store-bought.

 Ingredients

For the Sponge Cakes

• All-purpose flour

• Baking powder

• Salt

• Eggs (at room temperature)

• Granulated sugar

• Vanilla extract

• Milk

• Melted unsalted butter

For the Cream Filling

• Unsalted butter, softened

• Marshmallow creme

• Powdered sugar

• Vanilla extract

• Heavy cream

These ingredients create both the tender sponge and the creamy center that define a classic Twinkie.

 Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a Twinkie pan, mini loaf pan, or similar mould so the cakes release easily after baking.

2. Mix Dry Ingredients

In a bowl, combine the flour, baking powder, and salt. Whisk them together to create a uniform dry mix.

3. Beat Eggs & Sugar

In a large bowl, beat the eggs and sugar together until light, thick, and pale in color. This takes several minutes and adds air to the batter, helping create a soft sponge.

4. Add Flavor

Stir in the vanilla extract gently, mixing just until combined.

5. Fold in Dry Ingredients

Gradually fold the dry flour mixture into the egg mixture, being careful not to over-mix so that the batter stays light and airy.

6. Add Milk & Butter

Combine the warm milk and melted butter, then gently fold this into the batter until smooth.

7. Fill & Bake

Spoon the batter into your prepared moulds, filling each about ¾ full. Bake for 12–15 minutes or until the cakes rise and turn lightly golden. Test with a toothpick — it should come out clean.

8. Cool

Allow the baked cakes to cool completely on a wire rack before filling them. Cooling prevents the cream from melting when added.

9. Make the Cream Filling

In a bowl, beat the softened butter until fluffy. Add the marshmallow creme, powdered sugar, vanilla, and heavy cream. Beat until the filling is smooth, silky, and pipe-ready.

10. Fill the Cakes

Use a piping bag fitted with a small round tip to poke holes in the bottom of each cooled cake and pipe in the cream filling. Three small holes per cake help distribute the filling evenly.

11. Serve or Store

Serve your Twinkies fresh, or store them in an airtight container in the refrigerator for a few days. The homemade version tastes best when chilled slightly.

 Tips for Best Results

• Use room-temperature eggs to help the batter whip up light and fluffy.

• Handle the batter gently when folding to keep air in the sponge.

• Cool completely before filling so the cream holds its shape.

• If you don’t have a Twinkie mould, miniature loaf or custom foil moulds work well.

Conclusion

Homemade Twinkies bring a beloved snack into your kitchen with better texture, real ingredients, and rich flavor. The soft, airy sponge paired with a dreamy marshmallow-style cream makes each bite nostalgic and delicious. Perfect for sharing, gifting, or enjoying with a glass of milk or coffee, this recipe turns a classic into a homemade favorite that’s sure to impress