Homemade Twinkies
A delightful recipe for soft sponge cakes filled with creamy goodness, reminiscent of childhood favorites.
Ingredients
For the cake
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened Can use dairy-free alternative.
- 1 cup granulated sugar
- 3 large eggs Use room temperature for better incorporation.
- 1 teaspoon vanilla extract
- 0.5 cup milk Can substitute with almond milk.
For the cream filling
- 1 cup powdered sugar
- 0.5 cup heavy cream
- 1 teaspoon vanilla extract For filling.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a Twinkie pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In a separate bowl, cream the softened butter and granulated sugar until fluffy. Add the eggs one at a time, ensuring each egg is fully mixed in before adding the next. Stir in the vanilla extract.
- Gradually incorporate the dry ingredients into the wet mixture, alternating with milk, until you achieve a smooth batter.
Baking
- Fill each cavity of the Twinkie pan with the batter and bake for 15-18 minutes until golden.
- Once baked, remove from the oven and let cool completely.
Filling
- For the cream filling, beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
- When the cakes have cooled, inject the cream filling into each Twinkie using a piping bag or injection tool.
- Serve and enjoy your delicious homemade treats!
Notes
For the best texture, do not over-mix the batter after adding the flour. Allow the filled Twinkies to rest in the refrigerator for about an hour before serving for better filling consistency.