Description
This recipe for Homemade Twinkies offers a delightful way to create the classic creamy sponge cakes right in your kitchen. Soft, golden sponge cakes are filled with a sweet vanilla cream filling, making these Twinkies a perfect nostalgic treat for any occasion.
Ingredients
Scale
Cake Batter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Cream Filling
- 1 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- Milk, as needed for consistency (approximately 1-2 tablespoons)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the Twinkie sponge cakes evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will ensure even distribution of the leavening agents throughout the batter.
- Cream Butter and Sugar: In a separate large bowl, using an electric mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3 minutes. This step is key for a tender and airy cake texture.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to incorporate fully and maintain the batter’s volume.
- Add Vanilla: Stir in the vanilla extract to infuse the batter with a rich, aromatic flavor.
- Combine Mixtures: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing gently to avoid overworking the batter.
- Fill Molds: Spoon the batter into Twinkie molds or greased cupcake pans, filling each cavity about two-thirds full. This allows room for the cakes to rise without spilling over.
- Bake: Place the molds or pans in the preheated oven and bake for 20 to 25 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Remove the cakes from the oven and allow them to cool completely in the molds before removing them to prevent breaking.
- Prepare Cream Filling: To make the filling, beat together the powdered sugar and softened butter until smooth. Add vanilla extract, then add milk little by little until the filling reaches a smooth, pipeable consistency.
- Fill Twinkies: Using a piping bag, fill each cooled sponge cake with the vanilla cream filling. Ensure to distribute the filling evenly inside each cake.
- Serve and Enjoy: Your homemade Twinkies are ready to be enjoyed as a delightful snack or dessert.
Notes
- Make sure the butter is softened, not melted, to achieve the right texture for the cake batter and cream filling.
- Use Twinkie molds for the traditional shape or greased cupcake pans if molds are unavailable.
- Allow cakes to cool completely before filling to prevent the cream from melting.
- Store filled Twinkies in an airtight container in the refrigerator for up to 3 days.
- You can dust the finished Twinkies with powdered sugar for an extra decorative touch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
