Gluten Free Twinkies
Indulge your nostalgic cravings with these homemade Gluten-Free Twinkies, a delightful treat that combines a soft, golden sponge cake with a luscious marshmallow cream filling—all without the gluten! Perfectly fluffy and lightly sweetened, these Twinkies are made with gluten-free all-purpose flour and a hint of xanthan gum to achieve that classic texture. The creamy filling, crafted with whipped heavy cream and marshmallow fluff, brings the iconic snack to life in every bite. With a prep time of just 25 minutes, this easy, kid-friendly recipe is ideal for those looking to recreate a beloved classic in a gluten-free version that everyone can enjoy. Serve these delightful cakes as an afternoon snack, a lunchbox surprise, or a crowd-pleasing dessert, and let the nostalgia begin!
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Recipe Information
Ingredients
- 1 cup Gluten-free all-purpose flour
- 0.5 teaspoon Xanthan gum
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (room temperature)
- 0.75 cup Granulated sugar
- 2 pieces Large eggs
- 1.5 teaspoons Pure vanilla extract
- 0.5 cup Whole milk
- 0.5 cup Heavy cream
- 3 tablespoons Powdered sugar
- 0.25 cup Marshmallow fluff
Instructions
Preheat your oven to 350°F (175°C). Grease a Twinkie pan or a small rectangular cavity cake pan and set aside.
In a medium bowl, whisk together the gluten-free all-purpose flour, xanthan gum, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually alternate adding the dry ingredients and the milk to the batter, starting and ending with the dry ingredients, until everything is just combined.
Divide the batter evenly across the prepared pan cavities, filling each about 2/3 full. Smooth the tops with the back of a spoon or spatula.
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Allow the cakes to cool in the pan for 5 minutes, then carefully remove them from the pan and transfer to a wire rack to cool completely.
While the cakes cool, prepare the filling by whipping the heavy cream and powdered sugar together in a mixing bowl until stiff peaks form.
Fold in the marshmallow fluff gently until fully combined. Transfer the filling to a piping bag fitted with a small round tip or a Ziploc bag with one corner snipped off.
Once the cakes are completely cool, use a straw or skewer to create three small holes on the underside of each cake for the filling.
Insert the piping bag tip into each hole and gently squeeze to pipe the filling into the cake until slightly full, being careful not to overfill.
Serve immediately or store the Twinkies in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 163 mg | 7% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 27.3 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 48 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.
