Homemade Twinkies Recipe
These adorable pound cake snack cakes are a delightful treat to enjoy any time of day. The light and fluffy cakes are filled with a sweet marshmallow creme filling that adds a delightful contrast to the buttery cake. Perfect for packing in lunchboxes or enjoying as a midday snack, these snack cakes are sure to bring smiles to everyone who tries them.
— Constant Cookbook
Ingredients
- :
- 1 (16-ounce) box pound cake mix
- 4 egg whites
- ⅔ cup water
- :
- 2 teaspoons hot water
- ¼ teaspoon salt
- 1 (7-ounce) jar marshmallow creme (about 2 cups)
- ½ cup vegetable shortening
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- 1. Make the Cakes: Preheat oven to 325 degrees F.
- 2. If you have a Cream Canoe Pan, spray it with non-stick cooking spray. If you do not, make your own molds as follows:
- Tear off a large square of aluminum foil (about 12-inches square), then fold it in half one way, then the other, so you have a smaller square. Wrap the piece of foil around a spice bottle, closing the ends, and leaving the top open. Remove the bottle and place the foil form on a baking sheet or in a large baking pan. Repeat with 9 more pieces of foil to make 10 total molds. Spray the inside of the molds with non-stick cooking spray and set aside.
- 3. In a medium bowl, beat the egg whites on medium-high speed until stiff peaks form; set aside.
- 4. In a large bowl, combine the cake mix and water on low speed for 30 seconds, then on medium speed for an additional 2 minutes, making sure it's thoroughly blended. Using a rubber spatula, fold in ⅓ of the egg whites to lighten the batter. Then, gently fold in the remaining egg whites until completely combined.
- 5. Divide the batter evenly between the molds.
- Bake for 30 minutes, or until the cakes are golden brown on top and a toothpick inserted into the center comes out clean. Using oven mitts and being careful not to get burned, turn the cakes out of the foil molds and place them right-side-up on a cooling rack. Allow to cool completely before filling.
- 6. Make the Filling: In a small bowl, stir together the hot water and salt until the sale has dissolved; set aside. In a large bowl, combine the marshmallow creme, shortening, powdered sugar and vanilla; beat on high speed until light and fluffy, scraping the sides of the bowl as needed. Add the salt solution and beat again on medium speed for 30 seconds to 1 minute, or until thoroughly combined.
- 7. Use a toothpick or skewer to poke three holes in the bottom of each cake, moving it around to create a sizable hole to fill with frosting. Use a piping bag and decorating tip or a plastic ziploc bag with a corner snipped off and pipe frosting into each of the holes, filling as much as you can without allowing the cake to crack.
- Store snack cakes at room temperature in an airtight container, or wrap individually with plastic wrap.
Cook Time
30M
Prep Time
PT30M
Yield
10 Twinkies
Nutrition
- Calories: 342 kcal
- Carbohydrate Content: 57 g
- Protein Content: 3 g
- Fat Content: 11 g
- Saturated Fat Content: 3 g
- Sodium Content: 393 mg
- Sugar Content: 35 g
- Serving Size: 1 serving
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