Ingredients
Cake Batter
- 4 Eggs
- 1 teaspoon Salt
- 3/4 cup White Sugar
- 3/4 cup All-Purpose Flour
- 1/4 cup Cocoa Powder
- 1 1/2 teaspoon Baking Powder
- 2 Tablespoons Melted Butter
Filling
- 2 cups Marshmallow Fluff or Cream
- 1/2 cup Shortening
- 1 teaspoon Salt
- 1/3 cup Powdered Icing Sugar
- 1 teaspoon Vanilla Extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a twinkie pan thoroughly to prevent sticking, then set the pan aside.
- Beat Eggs and Sugar: Using a stand mixer, beat the eggs and 1 teaspoon salt on medium speed for 2 minutes. Gradually add the sugar while continuing to beat for an additional 13 minutes. The mixture should become pale, thick, and leave a ribbon trail on the surface when the beaters are lifted.
- Combine Dry Ingredients: In a separate medium bowl, sift together the all-purpose flour, cocoa powder, and baking powder, ensuring an even mixture.
- Incorporate Flour and Butter: Add half of the dry ingredient mixture to the egg mixture, folding gently but thoroughly. Next, fold in the melted butter, followed by the remaining dry ingredients, mixing until just combined and smooth.
- Fill the Pan: Spoon the batter into the prepared twinkie pan molds, filling each cavity about two-thirds full to allow room for rising during baking.
- Bake the Cakes: Place the pan in the preheated oven and bake for 15 to 18 minutes. Bake until a toothpick inserted in the center comes out clean, indicating the cakes are done.
- Cool the Twinkies: Remove the pan from the oven and allow the cakes to cool completely before removing them from the pan.
- Prepare the Filling: In a mixing bowl, beat together the marshmallow fluff or cream, shortening, salt, powdered icing sugar, and vanilla extract until smooth and fluffy. If the filling is too stiff, add a teaspoon or two of hot water to reach the right consistency.
- Fill the Twinkies: Transfer the marshmallow filling into a piping bag and carefully snip a small opening. Use a chopstick to poke three holes in the bottom of each cooled twinkie, slightly enlarging the holes by moving the chopstick end to create cavities.
- Pipe the Cream: Pipe the marshmallow filling into each of the three holes in every twinkie, filling the cavities generously for a creamy center.
Notes
- Beating the eggs and sugar for a full 15 minutes is crucial to achieve the light, airy texture characteristic of sponge cakes.
- If you don’t have a twinkie pan, you can use mini loaf pans or cupcake tins, but the shape will differ.
- Adjust the filling sweetness according to your taste by moderating the powdered sugar amount.
- For best results, use room temperature eggs before starting the batter.
- Store finished twinkies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
