Nice Homemade Twinkies

Soft golden sponge cakes with fluffy vanilla cream filling—just like the iconic snack, but fresher, richer, and better.

You can bake these in a real canoe-shaped pan, mini loaf pans, or even DIY foil molds.

⭐ INGREDIENTS

A. Sponge Cake Batter

1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon fine salt
4 large eggs, separated
1 cup granulated sugar
¼ cup whole milk
1 teaspoon vanilla extract
2 tablespoons melted butter (optional for richer cakes)

B. Classic Cream Filling

(Soft, fluffy, not overly sweet — crème pâtisserie + marshmallow style)

½ cup unsalted butter, softened
½ cup shortening (for authentic fluffy texture)
1 cup powdered sugar
1 teaspoon vanilla extract
¼ cup marshmallow creme or fluff
1–2 tablespoons heavy cream (as needed)
Pinch of salt

⭐ HOW TO MAKE THE CAKE MOLDS (DIY OPTION)

If you don’t have special pans:

Tear 8 sheets of heavy aluminum foil.
Wrap each sheet around a small spice container or cardboard tube to form a rounded “canoe.”
Remove the form and gently shape the foil so it stands on its own.
Spray the inside with nonstick spray.

These bake beautifully and give you the classic shape.

⭐ STEP-BY-STEP: MAKING THE SPONGE CAKES

1. Preheat & Prep

Preheat oven to 350°F (175°C).
Grease and flour your molds. Set on a baking tray.

2. Mix Dry Ingredients

Whisk together:

Flour
Baking powder
Salt

Set aside.

3. Beat Egg Yolks

In a bowl, beat egg yolks + ½ cup sugar until pale, thick, and creamy (about 3 minutes).
Mix in milk, vanilla, and melted butter.

4. Whip Egg Whites

In a clean bowl, whip:

4 egg whites
Remaining ½ cup sugar (added slowly)

Beat until stiff, glossy peaks form. This gives the cakes their signature airy texture.

5. Combine Gently

Using a spatula:

Fold the egg yolk mixture into the whites.
Add dry ingredients in very gentle folds.
Stop as soon as the flour disappears.

The batter must stay fluffy.

6. Fill Molds

Fill each mold 2/3 full—they rise a lot.

7. Bake

Bake 10–13 minutes until:

Tops are golden
Cakes spring back to the touch

Cool completely before filling.

⭐ CREAM FILLING — DETAILED METHOD

1. Beat the Fats

Beat butter + shortening for 3 minutes until very fluffy.

2. Add Sugar & Vanilla

Mix in powdered sugar, vanilla, and salt. Continue beating.

3. Add Marshmallow Creme

This gives the classic light, slightly stretchy cream.

4. Adjust Texture

Add heavy cream 1 teaspoon at a time until:

Smooth
Spreadable but still firm
Whips into soft peaks

⭐ FILLING THE CAKES

Use a chopstick or small straw to poke three holes in the bottom of each cake.
Transfer the cream filling to a piping bag with a small round tip.
Pipe cream into each hole until the cake plumps slightly.
Wipe off excess and let set 10 minutes.

TIP:
Refrigerate for 20 minutes for the filling to set firmer.

⭐ STORAGE

Room temp: 2 days
Fridge: 1 week (best!)
Freezer: Up to 2 months
- Wrap tightly; thaw 1 hour before eating.

They taste even better chilled.

⭐ OPTIONAL VARIATIONS (LONGER DETAIL)

1. Chocolate Twinkies

Replace ¼ cup flour with cocoa.
Add 2 tablespoons melted chocolate to the batter.
Fill with chocolate mousse or chocolate marshmallow cream.

2. Strawberry-Filled Twinkies

Add 2 tablespoons freeze-dried strawberry powder to filling.
Pipe strawberry jam into the center first, then cream.

3. Banana Cream Twinkies

Add ¼ teaspoon banana extract to filling.
Add 1 tablespoon mashed freeze-dried bananas.

4. “Birthday Cake” Twinkies

Add rainbow sprinkles to batter and filling.
Flavor filling with almond+vanilla mix.

OTHER RECIPES

....a nice boxed cake mix recipe to try !

INGREDIENTS

* Cake:

* 4 eggs

* 1/2 cup butter, melted and cooled to lukewarm

* 1 cup water

* 1 (5.1 ounce) package instant vanilla pudding mix

* 1 (18.25 ounce) package yellow cake mix

Filling:

* 1/2 cup butter, room temperature

* 1 (8 ounce) package cream cheese, room temperature

* 5 cups confectioners' sugar, sifted

* 1 (8 ounce) container frozen whipped topping, thawed

* 1 teaspoon vanilla extract

INSTRUCTIONS

1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch jelly roll pans. 2. Beat the eggs until combined; stir in the melted butter. Add the water, pudding mix, and yellow cake mix, stirring well to combine. The batter will be very thick. Divide the batter between the prepared pans, spreading it evenly.

3. Bake until the cakes spring back when pressed lightly with a finger or a tester comes out clean, 15 to 20 minutes. Cool completely on wire racks.

4. To make the filling, combine the room-temperature butter, cream cheese, and confectioners' sugar. Beat until smooth. Stir in the whipped topping and vanilla extract.

5. When the cakes are cool, spread the filling mixture on top of one cake layer. Place the second cake layer on top of the first, and cut into bars. Wrap each bar in plastic wrap and store in the freezer. The box cake mix recipe is ready to serve....enjoy!

frog-cupcakes

Nice Homemade Twinkies Video:

BOXED CAKE MIX RECIPE