Copycat Hostess Twinkies
Recreate the nostalgic magic of your favorite childhood treat with this irresistible Copycat Hostess Twinkies recipe! Perfectly spongy, golden mini cakes are made with a light and airy batter of whipped egg whites and a touch of vanilla, then filled with a luscious homemade cream center made from heavy cream, marshmallow fluff, and butter. Ready in under an hour, these homemade Twinkies are easier to make than you’d think and deliver that iconic flavor without the preservatives. No special molds? No problem—you can use a cupcake pan instead. These delightful cream-filled cakes are ideal for snacks, desserts, or to bring a smile to any potluck. Treat yourself and your family to this fun, nostalgic bake! Perfect keywords: homemade Twinkies, copycat Hostess recipe, cream-filled sponge cakes, nostalgic desserts.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 Large eggs
- 1 cup Granulated sugar
- 2 tablespoons Water
- 2 tablespoons Vegetable oil
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 0.5 cup Marshmallow fluff
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 350°F (175°C) and prepare a Twinkies mold or use a cupcake pan as a substitute, greasing it lightly with cooking spray.
In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Set aside.
Separate the egg whites and yolks into two bowls. Beat the egg whites with an electric mixer on high speed until soft peaks form. Gradually add 1/2 cup of granulated sugar and beat until stiff peaks form.
In the second bowl, beat the egg yolks and the remaining 1/2 cup granulated sugar until the mixture becomes pale and thick. Add water, vegetable oil, and vanilla extract, mixing until smooth.
Gently fold the egg yolk mixture into the egg whites until fully combined. Gradually sift in the dry ingredients, folding gently until no streaks remain. Take care not to deflate the batter.
Spoon the batter evenly into the prepared molds or cupcake pan, filling each cavity about 3/4 full.
Bake for 12-15 minutes, or until the cakes are lightly golden and a toothpick inserted in the center comes out clean. Remove from the oven and let them cool completely.
While the cakes are cooling, prepare the filling. In a medium bowl, beat the heavy cream, powdered sugar, marshmallow fluff, and unsalted butter until light and fluffy.
Once the cakes have cooled, remove them from the molds. Use a small skewer or the handle of a spoon to create three small holes along the bottom of each cake.
Transfer the filling into a piping bag fitted with a small round tip, and pipe the cream into the holes in each cake.
Serve immediately or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 143 mg | 6% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 29.4 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 39 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
