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Homemade Easy Twinkies
Homemade Easy Twinkies
- Recipe Submitted by maryjosh on 04/23/2020
Ingredients List
- 1 cup of yellow cake mix
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/3 cup vanilla or plain Greek yogurt
- 2 tablespoons white sugar, optional and to taste (the batter was a tiny bit tart after adding the Greek yogurt; taste your batter and add a bit of sugar as desired)
- 1 cup mini-marshmallows, reserved
Directions
Preheat oven to 350F degrees. Spray Twinkie pan with cooking spray extremely well (I used this Chicago Metallic silicone metallic dessert bar pan that I bought at Bed Bath & Beyond or order online, or try this Norpro Canoe Pan), or make the Twinkies as muffins in a 12-cavity muffin pan and either use liners or spray extremely well with cooking spray. In a medium bowl, combine all ingredients, except marshmallows, and stir by hand until smooth. The batter will be fairly thick (thicker than brownie batter or cake batter, not as thick as cookie dough) and fill each cavity half-way full with batter. I did this by taking my time and doing it with a spoon rather than bothering with a pastry bag. Do not fill the cavities more than halfway full (if making as muffins, fill only halfwa); do not overfill.
Snickerdoodle Mini Muffins
Homemade Thin Mints
Samoas Cookie Pie
Easy 30-Minute Homemade White Chicken Chili
Easy Homemade FUNFETTI®-Inspired Cake with Vanilla Buttercream
Lemon Olive Oil Cake
FEBRUARY 5, 2012
Homemade Twinkies
by AVERIE SUNSHINE // 76 comments
This post may contain affiliate links.
Growing up, and as an adult, there are foods that I absolutely adore and that have virtually no nutritional value, but taste amazing and that I can polish off in record time. Twinkies are one of them.
Others include: Girl Scout Thin Mints, Girl Scout Samoas Cookies, Little Debbie Oatmeal Cream Pies, Hostess Chery Pies, Dairy Queen Heath Bar Blizzards. Shall I continue?
Twinkies and their spongy, yellow cakey goodness, their ability to stay fresh while wrapped in cellophane for years and years, are just amazing little logs of preservatives.
close
And that marshmallow fluffy filling. It’s so sweet and smooth; airy yet oddly dense. I wish I could figure out how the Hostess people make it or at the very least, I wish I could hook up an IV drip and mainline it.
When making the homemade Twinkies, I was tempted to let them bake completely and then inject them at the end with marshmallow fluff from a pastry bag using a wide-tipped pastry tip in an effort to recreate the Hostess fluffy marshmallow filling. However, that sounded like a lot of work, messy, and worst of all, there would be Fluff stuck to the inside of a pastry bag and wasted. I wouldn’t want to waste a drop of that precious nectar HFCS.
Strategically placing a few marshmallows down the center of each Twinkie, halfway through the baking period, seemed much more realistic for my ambition level. As long as I was unnecessarily reinventing the wheel, I thought I’d make it as easy on myself as possible, and I just stuck with whole marshmallows, dropped in.
Homemade Twinkies, anyone?
[print_this]
Homemade Twinkies (with Gluten Free Suggestion)
Makes 1 dozen
1 cup of yellow cake mix
1 large egg
1/2 teaspoon vanilla extract
1/3 cup vanilla or plain Greek yogurt
2 tablespoons white sugar, optional and to taste (the batter was a tiny bit tart after adding the Greek yogurt; taste your batter and add a bit of sugar as desired)
1 cup mini-marshmallows, reserved
Preheat oven to 350F degrees. Spray Twinkie pan with cooking spray extremely well (I used this Chicago Metallic silicone metallic dessert bar pan that I bought at Bed Bath & Beyond or order online, or try this Norpro Canoe Pan), or make the Twinkies as muffins in a 12-cavity muffin pan and either use liners or spray extremely well with cooking spray. In a medium bowl, combine all ingredients, except marshmallows, and stir by hand until smooth. The batter will be fairly thick (thicker than brownie batter or cake batter, not as thick as cookie dough) and fill each cavity half-way full with batter. I did this by taking my time and doing it with a spoon rather than bothering with a pastry bag. Do not fill the cavities more than halfway full (if making as muffins, fill only halfwa); do not overfill.
Place Twinkie pan on a cookie sheet for stability, and bake for 7 minutes, or until the surface of the Twinkies (or muffins) appears to be just setting up. If the surface has not begun to set up, cook for 1 or 2 more minutes until it has. Remove Twinkies from the oven, add 8 to 10 mini-marshmallows to each Twinkie, by lightly and carefully pressing the marshmallows into the barely-set surfaces with your fingers or by very lightly tapping them down with a fork. Return the Twinkies to the oven and bake for another 8 to 10 minutes, or until they have risen, marshmallows have begun to barely melt, and a toothpick comes out clean from the cake part. Do not overbake as they will continue to firm up while cooling. Allow the Twinkies to cool completely and extremely well in their pan before attempting to remove them. The tops may fall and the marshmallows may fall a bit, that’s okay. Serve upon cooling and store extras in an airtight container on the countertop for up to one week or wrap them individually in plasticwrap for storage, snacks, or lunch boxes.
Snickerdoodle Mini Muffins
Homemade Thin Mints
Samoas Cookie Pie
Easy 30-Minute Homemade White Chicken Chili
Easy Homemade FUNFETTI®-Inspired Cake with Vanilla Buttercream
Lemon Olive Oil Cake
FEBRUARY 5, 2012
Homemade Twinkies
by AVERIE SUNSHINE // 76 comments
This post may contain affiliate links.
Growing up, and as an adult, there are foods that I absolutely adore and that have virtually no nutritional value, but taste amazing and that I can polish off in record time. Twinkies are one of them.
Others include: Girl Scout Thin Mints, Girl Scout Samoas Cookies, Little Debbie Oatmeal Cream Pies, Hostess Chery Pies, Dairy Queen Heath Bar Blizzards. Shall I continue?
Twinkies and their spongy, yellow cakey goodness, their ability to stay fresh while wrapped in cellophane for years and years, are just amazing little logs of preservatives.
close
And that marshmallow fluffy filling. It’s so sweet and smooth; airy yet oddly dense. I wish I could figure out how the Hostess people make it or at the very least, I wish I could hook up an IV drip and mainline it.
When making the homemade Twinkies, I was tempted to let them bake completely and then inject them at the end with marshmallow fluff from a pastry bag using a wide-tipped pastry tip in an effort to recreate the Hostess fluffy marshmallow filling. However, that sounded like a lot of work, messy, and worst of all, there would be Fluff stuck to the inside of a pastry bag and wasted. I wouldn’t want to waste a drop of that precious nectar HFCS.
Strategically placing a few marshmallows down the center of each Twinkie, halfway through the baking period, seemed much more realistic for my ambition level. As long as I was unnecessarily reinventing the wheel, I thought I’d make it as easy on myself as possible, and I just stuck with whole marshmallows, dropped in.
Homemade Twinkies, anyone?
[print_this]
Homemade Twinkies (with Gluten Free Suggestion)
Makes 1 dozen
1 cup of yellow cake mix
1 large egg
1/2 teaspoon vanilla extract
1/3 cup vanilla or plain Greek yogurt
2 tablespoons white sugar, optional and to taste (the batter was a tiny bit tart after adding the Greek yogurt; taste your batter and add a bit of sugar as desired)
1 cup mini-marshmallows, reserved
Preheat oven to 350F degrees. Spray Twinkie pan with cooking spray extremely well (I used this Chicago Metallic silicone metallic dessert bar pan that I bought at Bed Bath & Beyond or order online, or try this Norpro Canoe Pan), or make the Twinkies as muffins in a 12-cavity muffin pan and either use liners or spray extremely well with cooking spray. In a medium bowl, combine all ingredients, except marshmallows, and stir by hand until smooth. The batter will be fairly thick (thicker than brownie batter or cake batter, not as thick as cookie dough) and fill each cavity half-way full with batter. I did this by taking my time and doing it with a spoon rather than bothering with a pastry bag. Do not fill the cavities more than halfway full (if making as muffins, fill only halfwa); do not overfill.
Place Twinkie pan on a cookie sheet for stability, and bake for 7 minutes, or until the surface of the Twinkies (or muffins) appears to be just setting up. If the surface has not begun to set up, cook for 1 or 2 more minutes until it has. Remove Twinkies from the oven, add 8 to 10 mini-marshmallows to each Twinkie, by lightly and carefully pressing the marshmallows into the barely-set surfaces with your fingers or by very lightly tapping them down with a fork. Return the Twinkies to the oven and bake for another 8 to 10 minutes, or until they have risen, marshmallows have begun to barely melt, and a toothpick comes out clean from the cake part. Do not overbake as they will continue to firm up while cooling. Allow the Twinkies to cool completely and extremely well in their pan before attempting to remove them. The tops may fall and the marshmallows may fall a bit, that’s okay. Serve upon cooling and store extras in an airtight container on the countertop for up to one week or wrap them individually in plasticwrap for storage, snacks, or lunch boxes.
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