The cultural staying power of Twinkies is undeniable – they are as much an icon of American convenience store junk-food today as they were in 1934, when they were first introduced. Now you can impress your friends and loved ones by making these little golden snack cakes yourself, at home, with a handful of ingredients and an hour of free time.
Unlike store-bought Twinkies, these ones DO have a short shelf-life, so be sure to eat them within a few days. Not that we think you’ll have any problem doing that.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Servings: 12 servings
- Advanced Course
Combine milk, 4 tablespoons melted butter, and vanilla. Cover and set aside.
In a separate bowl, whisk together both flours, baking powder, and salt. Set this aside, too.
Separate five eggs.
Beat egg whites on medium-high until foamy. Add 6 tablespoons sugar, and continue to beat until thick and fluffy.
Remove egg whites from mixer, and pour in yolks instead. (No need to clean the bowl.) Add the last 6 tablespoons sugar and beat until pale yellow.
Add egg whites and your flour mixture from before. Beat on low speed until just combined.
Pour in your melted butter mixture. Fold with a spatula until combined.
Form 12 aluminum foil squares, and shape each one into something resembling a Twinkie.
#SpoonTip: Use a small spice container when folding your aluminum foil to get the shape juuuust right.
Spray molds with non-stick spray and fill 3/4 of the way with batter. Bake at 350°F for 13-15 minutes.
For the cream filling, combine 10 tablespoons butter (room temperature), powdered sugar, marshmallow fluff, and heavy cream in the bowl of a stand mixer.
When Twinkies are cool, poke 3 holes in the bottom of each with a chopstick, and 1 hole going across length-wise.
Pipe cream filling into holes, serve, and enjoy.