Why You’ll Love This Recipe

Homemade Twinkies bring a nostalgic flavor from childhood, but with an elevated homemade touch that surpasses the store-bought version. These soft, fluffy yellow cakes are perfectly sweet and filled with a light, homemade marshmallow filling. Whether you’re enjoying them as a sweet snack or a special treat for any occasion, these homemade Twinkies offer a delicious, moist, and irresistible bite that’s simply better than anything you can find in a box.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Twinkies:

• 2 cups cake flour, sifted

• 1⅛ cups granulated sugar

• 2 teaspoons baking powder

• 1 teaspoon salt

• 6 large eggs, room temperature

• ½ cup whole milk

• ⅔ cup vegetable oil

• 1 tablespoon vanilla extract

For the Filling:

• 2 large egg whites, room temperature

• ⅔ cup granulated sugar

• 2⅔ tablespoons water

Directions

1. Make the cake batter:
   In a large bowl, combine cake flour, sugar, baking powder, and salt. In a separate medium bowl, whisk together eggs, milk, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and whisk until smooth.

2. Pour into pan and bake:
   Spoon the batter into a prepared Twinkie pan, filling each cavity about ⅔ full. Bake in a preheated oven at 350°F (177°C) for 15-20 minutes or until a toothpick inserted comes out clean. Allow the Twinkies to cool in the pan for a few minutes before turning them out and trimming the bottoms, if necessary.

3. Make the filling:
   Beat the egg whites in a stand mixer until stiff peaks form. In a small saucepan, combine sugar and water, heating over medium-low heat until the sugar melts. Raise the heat to medium, cooking the syrup until it reaches a temperature of 246°F-250°F (119°C-121°C). Slowly stream the syrup into the egg whites while the mixer runs. Continue beating until the meringue is cool and thick.

4. Fill the Twinkies:
   Fit a piping bag with a #10 round tip and fill it with the meringue. Turn each cooled cake over and pipe the filling into the middle and both ends of each Twinkie.

Servings and Timing

• Servings: 14 Twinkies

• Prep Time: 30 minutes

• Cook Time: 30 minutes

• Total Time: 1 hour

Variations

• Flavor Fillings: You can experiment with different fillings such as chocolate ganache, peanut butter, or vanilla pudding to create your own unique twist on this classic treat.

• Gluten-Free: Use a gluten-free flour blend in place of the cake flour to make this recipe suitable for those with gluten sensitivities.

• Mini Twinkies: Reduce the batter and baking time to create smaller, bite-sized Twinkies.

Storage/Reheating

Once filled, store your homemade Twinkies in an airtight container in the freezer. They’ll keep for up to 1-2 months. To enjoy them, simply allow them to thaw at room temperature for 15-20 minutes before eating. They’re best enjoyed fresh, but freezing them will help preserve their flavor and texture.

FAQs

1. Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour by mixing it with cornstarch. Use 2 cups of all-purpose flour and remove 4 tablespoons, adding 4 tablespoons of cornstarch instead.

2. How do I prevent the Twinkies from sticking to the pan?

Make sure to generously spray the pan with baking spray before pouring in the batter. You can also lightly dust the pan with flour after spraying it for extra protection.

3. Can I make the filling ahead of time?

Yes, the meringue filling can be made a day ahead. Just store it in an airtight container in the fridge and pipe it into the cakes when you’re ready.

4. Can I use store-bought marshmallow fluff instead of making the filling from scratch?

Absolutely! If you’re short on time, store-bought marshmallow fluff is a perfect substitute for the homemade meringue filling.

5. How can I make my Twinkies lighter and fluffier?

Make sure to sift the cake flour to prevent clumps and to incorporate air. Also, beat the egg whites for the filling until they form stiff peaks to help the meringue achieve a light, fluffy texture.

6. How do I know when the cake batter is fully mixed?

Ensure the batter is smooth with no lumps. If you can still see any dry flour or clumps, continue whisking until the mixture is completely smooth and consistent.

7. Why is the sugar syrup important for the meringue?

The sugar syrup helps stabilize the meringue, making it safe to eat without further cooking. It also gives the meringue its light, marshmallow-like texture.

8. Can I use a different type of oil for the Twinkie batter?

Vegetable oil is recommended for its neutral flavor and moisture. You could substitute it with canola or sunflower oil, but avoid oils with strong flavors like olive oil.

9. Can I make these Twinkies into a layer cake?

While the recipe is designed for Twinkies, you could adapt it into a layer cake by adjusting the baking time and filling each layer with the marshmallow meringue filling.

10. What can I do if I don’t have a Twinkie pan?

If you don’t have a Twinkie pan, you can use a standard muffin pan or make your own mold using foil. Simply shape the foil into long, rectangular tubes to fit your batter.

Conclusion

Making homemade Twinkies is a fun, rewarding way to relive a childhood favorite with a homemade twist. These soft, fluffy cakes filled with light, sweet meringue are the perfect treat to enjoy any time of year. Whether you’re a nostalgic fan of the classic snack or just looking for a delicious dessert to impress your friends, homemade Twinkies are a surefire crowd-pleaser. Enjoy every sweet, nostalgic bite!