Homemade Twinkies Copycat
If you love Twinkies, then I think you will like these homemade Twinkies. They are a copycat version of those famous Hostess snack cakes. While not exactly the same, they are still amazing and fun to make and eat! If I can do it, you can do it. Let's get baking!
Servings: 10 people
Aluminum Foil or Twinkie Pan
Hand Mixer or Stand Mixer
Piping bag or zip lock bag with injection tip
- 1 16- ounce Pound cake mix or use a homemade sponge cake recipe (453g)
- 2/3 cup of water 158ml
- 4 large egg whites
- 2 tsp. hot water 10ml
- 1/4 tsp. of table salt 1g
- 7 ounce jar of marshmallow cream 198g
- 1/3 cup of confectioner's sugar 35g
- 1/2 tsp. of vanilla extract 2ml
- 1/2 cup of shortening or butter 95g
Preheat the oven to 325 F (162 C)Take a large rectangle of aluminum foil, fold it over twice so you are left with a small sturdy piece. Then fold that around a spice container. Fold in the foil of each end together sealing the ends. Place them in a 13x9 inch baking pan. Or skip this step if you have a Twinkie pan.Spray the pans with cooking spray.
Then pour the cake mix in a large bowl and add your water to it. Mix until well blended, scraping the sides of the bowl as needed.
Separate the egg whites from the yolks and place them in a medium bowl. Beat them with a mixer until stiff peaks form.Fold the egg whites into the cake batter, creating a light fluffy cake batter.
Fill up the Twinkie pans about half way full. Now bake them for 25 to 30 minutes until when a toothpick is inserted it comes out clean. Once they are baked let them cool completely.
In a large bowl, add the salt and the hot water and stir until dissolved. Then add the marshmallow cream, vanilla extract, powdered sugar, and shortening or softened butter. Then with a hand mixer or stand mixer blend until well combined, scraping the sides as needed.
Now let's fill up our piping bag with the filling. If you don't have a piping bag you can use a zip-locked bag. I also use an injection pastry tip. But you can use a normal tip too.
Next, remove the cakes from their little pans and using a bamboo skewer or chopstick, poke three holes in what you want to be the bottom, and kind of wiggle it at an angle to create a cavity in the inside. Then fill up the holes with the filling. You can wipe off the excess if you like on the top or leave it as is. They are done. Time to bite into one and enjoy it!