Who doesn’t love a Twinkie? Yes, they are back in stores now, but you can also make your own homemade twinkies! For more copy cat recipes try my Diy Magic Shell Ice Cream Topping or this Olive garden soup recipe. Let’s get started…
Homemade Twinkies
These little golden cakes can be made with a few ingredients you might already have in your pantry.
They even make a special pan so they look like the real deal.
First make the batter for the cake recipe
1 yellow cake mix
2 eggs
2 cups of milk
1 small pkg of instant vanilla pudding
Mix cake mix, eggs, milk and pudding together. Fill the canoe wells 1/2 full and bake about 15 minutes or until toothpick inserted into cake comes out clean. Cakes will be golden brown. Bake at 350 degrees.
Cream Filling
2 teaspoons very hot water
1/4 teaspoon salt
7 ounce jar of National brand marshmallow cream (2 cups)
1/2 cup butter (softened)
1/3 cup powder sugar
1/2 teaspoon vanilla
Combine salt with water and stir until salt is disolved. Set aside to let cool.
Mix marshmallow cream, butter, powder sugar and vanilla with an electric mixer until light and fluffy. Mix in salt water.
Once the cakes are cool whip up this divine filling!
It is time to fill. Place filling in syringe (included with the pan) or fill mixture into a pastry bag fitted with a bismark tip. Stick syringe or tip into cake and squeeze until you see the cake slightly expand. Make sure you fill in three places, just like the real thing. My daughter loved filling the cakes.
No pan no worries, you can always make cupcakes and fill with the yummy mixture!
They look just like you went to the store!
Break them open and they are perfectly filled! Enjoy.
Yes, Don’t make them.
Karolyn, I am so sorry it has been a while since I made this. I think even though the weight is only 7 ounces it is so fluffy one jar might have two cups.
In your list of ingredients needed, do you need 2-7oz. Jars of marshmallow creme to equal the 2 cups needed?
What does the baking pan look like that you used, what is it called and where did you get it?
I sub vegan shortening for the butter or coconut oil (either options are equally delicious) because the shortening is more heat stable if you are making the dessert for summer location. I also filled dark chocolate cupcakes (Suzy Q) and topped with chocolate granache frosting… to die for 🙂 Thanks for the twinkie filling I’m going to try it with my whoppie pies.
Oh goody! Thanks for sharing. I love Twinkies with cut up strawberries poured over them.
Is there a low fat version for twinkies
Came across your recipe and consequently your website. Twinkies were my favourite growing up, so this will have to be a must to try. Not sure where I can get marshallow cream in France though, so will have to come up with a substitute.
I just bake a spongecake layer, cut it in half to make two layers, slather some Twinkie filling on one layer, top it with the other and slice it up into Twinkie size rectangles. Tastes as good… Lazy I guess 😀
Um, YUM! These look delicious. 🙂
I just wanted to stop by and invite you to join our first ever FREE and FUN Friday link-up at Devastate Boredom! I love your printables, and love to see you there! 😀