Skip to main content
45Total Time
30Prep Time
15Bake Time
A little effort


  • Vegetarian

About the bake

Common in America, these delicious snacks are so moreish. Mini sponge cakes filled with a fluffy marshmallow magic-ness, what's not to fall in love with? Serve them at a party and you'll win the crowd over. We've used shop bought marshmallow fluff in this recipe, but if you fancy making your own, follow our marshmallow fluff recipe.

45Total Time
30Prep Time
15Bake Time
A little effort


  1. Step 1:

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

  2. Step 2:

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

  3. Step 3:

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

  4. Step 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.

  5. Step 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.

  6. Step 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. 

  7. Step 7:

    Pour the egg white mixture in with the egg yolks, followed by the flour mixture and gently fold the mixture.

  8. Step 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. Step 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. Step 10:

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

  11. Step 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.

  12. Step 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.

  13. Step 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. Step 14:

    To finish lightly dust with icing sugar. 


  • For the Twinkies

    • A few squirts Non-stick cooking spray
    • 225g Allinson's Plain White Flour
    • 1 tsp Baking powder
    • A pinch Salt
    • 2 tbsp Whole milk
    • 4 tbsp Unsalted butter (softened)
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 5 Egg yolk(s) (free range) (medium)
    • 12 tbsp Billington's Unrefined Golden Caster Sugar
    • 0.5 tsp Cream of tartar
    • 5 Egg white(s) (free range, medium)
  • For the Filling

    • 170g Marshmallow fluff
    • 170g Unsalted butter (softened)
    • 170g Silver Spoon Icing Sugar
    • 1/2 tsp Nielsen-Massey Vanilla Extract
  • For the Decoration

    • To dust Silver Spoon Icing Sugar


  • Twinkie tin
  • 2-3 bowls
  • Whisk
  • Electric stand mixer
  • Small saucepan
  • Piping bag
  • Small nozzle

Great recipes and more at

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.