Twinkies

  • Total Time

    45m
    • Prep Time

      30m
    • Bake Time

      15m
  • Serves

    12
  • Skill Level

    Intermediate
  • Dietary Needs

    Veg
    • Vegetarian

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"I spent a lot of my childhood holidays in America and I always get excited about their treats, so I couldn't resist trying my hand at making these Twinkies at home! They took me straight back to that time and I think the results are spot on!"

 

If you are a fan of these delicious American snacks then you are going to want to try this homemade version. These mini sponge cakes are filled with a fluffy marshmallow filling and are sure to go down a storm if you serve them at your next party. 

Method

  1. To begin preheat your oven to 175°C (350°F, Gas Mark 4)

  2. Lightly spray your Twinkie tin with non-stick cooking spray. 

  3. In a bowl whisk together the flour, baking powder and salt together in a bowl.

    • 225g Plain White Flour
    • 1 tsp Baking Powder
    • ¼ tsp Salt
  4. Heat together the milk and butter in a small saucepan until the butter begins to melt. Remove from the heat before adding the vanilla extract. Keep to one side.

    • 2 tbsp Whole Milk
    • 4 tbsp Unsalted Butter
    • 1 tsp Vanilla Extract (We Like Nielsen Massey)
  5. Seperate the eggs and place the egg whites in an electric mixer (or you can beat by hand with a little extra effort) Beat the egg whites until they become foamy in texture using the high speed setting. Gradually add in 6 tablespoons of the sugar and the cream of tartar whilst continuing to mix. Mix until the mixture reaches a soft peak consistency.

    • 5 Egg White(s) (Free Range, Medium)
    • 6 tbsp Unrefined Golden Caster Sugar (we like Billington's)
  6. In a seperate bowl, whisk together the egg yolks and 6 tablespoons of sugar for approx 5 minutes until the mixture thickens and becomes pale in colour. 

    • 5 Egg Yolk(s) (Free Range) (Medium )
    • 6 tbsp Unrefined Golden Caster Sugar (we like Billington's)
  7. Pour the egg white mixture in with the egg yolks, followed by the flour mixture and gently fold the mixture.

  8. Make a well in the cake batter and pour in the warm milk/butter mixture, gently folding all of the ingredients together until fully combined. Take care not to knock out any of the air from the mixture. 

  9. Begin to fill your Twinkie tin with mixutre, approximately 3 tablespoons of mixture for each. Bake in the oven for 12-15 minutes until the sponge is golden in colour and springy to touch. 

  10. Leave to cool for a few minutes before removing from the tin and transferring to a wire cooling rack. 

  11. Make 3 holes in each of the Twinkies, insert a chop stick or straw into the bottom of each sponge and move around to create holes large enough to pipe in your filling.

    • 170g Marshmallow Fluff
    • 170g Unsalted Butter (Softened)
    • 170g Icing Sugar (we like Silver Spoon)
    • ½ tsp Vanilla Extract (We Like Nielsen Massey)
  12. To make the filling beat together the butter and icing sugar before adding the vanilla extract and beating once more. Increase the speed of your mixture to high and beat in the marshmallow fluff until the mixture is light and fluffy. Place in the fridge to chill.

    • 170g Unsalted Butter (Softened)
    • 170g Icing Sugar (we like Silver Spoon)
    • 170g Marshmallow Fluff
    • ½ tsp Vanilla Extract (We Like Nielsen Massey)
  13. Fill a piping bag fitted with a small nozzle with filling and pipe into the 3 holes at the base of each Twinkie. Add enough filling so that the Twinkies a full but be careful not to overfill as they will crack. 

  14. To finish lightly dust with icing sugar. 

    • To Dust Icing Sugar (we like Silver Spoon)

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Recipe Alternatives

Ombre cake

Ombre cake

  • Total

    50m
  • Serves

    8
  • Skill

    Intermediate
  • Diet

Rating

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