Mock Twinkies
Indulge your sweet tooth with these irresistible homemade Mock Twinkies, a nostalgic treat that’s perfect for satisfying snack-time cravings or impressing your guests! This delightful recipe features light and airy sponge cakes made from pantry staples like all-purpose flour, butter, and eggs, paired with a luscious, creamy filling made of whipped cream and marshmallow fluff. With a quick 20-minute prep time and simple step-by-step instructions, these golden cakes bake to perfection in just 15 minutes. Perfectly portable and delightfully nostalgic, these homemade Twinkie-style desserts are kid-friendly, crowd-pleasing, and ideal for any occasion. Whether you’re recreating a childhood favorite or exploring new homemade sweet treats, these Mock Twinkies are sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 tablespoons Unsalted butter
- 0.75 cup Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
- 1 cup Heavy cream
- 3 tablespoons Powdered sugar
- 0.5 cup Marshmallow fluff
Instructions
Preheat your oven to 350°F (175°C) and grease a mini loaf pan or Twinkie-shaped pan.
In a medium bowl, sift together the flour, cornstarch, baking powder, and salt. Set aside.
In a large bowl, beat the butter and sugar together 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.
Add half the dry ingredients to the wet mixture and mix until just combined. Then add the milk and mix until smooth. Finally, mix in the remaining dry ingredients until fully incorporated.
Pour the batter into the prepared pan, filling each cavity about two-thirds full. Smooth the tops with a spatula.
Bake for 12-15 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cakes are cooling, prepare the filling. In a mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
Fold the marshmallow fluff into the whipped cream until well combined.
Once the cakes are cool, use a skewer or piping tip to poke three small holes in the bottom of each cake. Fill a piping bag with the cream mixture and pipe it into each hole until filled.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.8 g | 182% | |
| Saturated Fat | 80.7 g | 404% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 1397 mg | 61% | |
| Total Carbohydrate | 381.0 g | 139% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 250.2 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 238 mg | 18% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 479 mg | 10% | |
*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.
