Homemade Vs. Store-Bought: Twinkies
Indulge in the ultimate snack showdown with these Homemade vs. Store-Bought Twinkies! Discover the joy of creating your own fluffy, golden sponge cake filled with creamy goodness, and taste the difference that homemade brings to the table.
Tasty Team
84% would make again
Under 30 minutes
Under 30 minutes
Ingredients
for 8 servings
- 4 large eggs, separated
- ¼ teaspoon cream of tartar
- ¼ cup sugar (50 g)
- ½ cup cake flour (50 g)
- ¼ cup all-purpose flour (30 g)
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons milk
- 4 tablespoons salted butter, 1/2 stick
- 1 tablespoon vanilla
Filling
- 8 oz marshmallow fluff (225 g)
- ⅓ cup milk (80 mL)
Special Equipment For DIY Molds
- 8 square sheets tin foil, 12 in (30 cm) square sheet
- 1 medium potato, or 1 small spice container
Preparation
- Using a hand mixer, beat the egg whites in a large bowl until foamy. Add the cream of tartar and continue beating until soft peaks form.
- In a medium bowl, beat the egg yolks with a hand mixer. Add the sugar a bit at a time and beat until thickened. Add the yolk mixture to the egg whites.
- Sift the cake flour, all-purpose flour, salt, and baking powder and add to the egg whites. Gently fold until fully combined.
- Add the butter and milk to a bowl or glass measuring cup and microwave for 20 seconds, or until the butter melts completely. Add the butter mixture and the vanilla to the batter and gently mix.
- If you have the Twinkie machine, you can simply pour in the batter and follow the machine’s instructions.
- If you’re not using the Twinkie machine to bake your Twinkies, preheat the oven at 350ºF (180ºC).
- If you are using DIY molds, grab a sheet of tin foil, fold it in half, then in half again, and, using a small container or other Twinkie-shaped item, mold the foil into an oblong shape. Trim the excess foil around the edges. Repeat to make 8-10 molds total.
- Fill the molds halfways and bake for 15 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
- If you are using a Twinkie baking pan, fill each indent halfway and bake for about 13 minutes, or until a toothpick inserted in the middle of a cake comes out clean. Let the cakes cool down.
- To make the filling, mix the marshmallow fluff and milk in a large bowl. Microwave for 20 seconds, then set aside to cool.
- Once the cakes are done, let cool. Fill a pastry bag with the filling. Use the tip to make 3 small holes in each cake, and squeeze in the filling.
- Enjoy!
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