Common in America, these delicious snacks are so moreish. Mini sponge cakes filled with a fluffy marshmallow magic-ness, what's not to fall in love with? Serve them at a party and you'll win the crowd over. We've used shop bought marshmallow fluff in this recipe, but if you fancy making your own, follow our marshmallow fluff recipe.
16 ingredients14 steps
Vegetarian
Method
Step 1
To begin preheat your oven to 175°C (350°F, Gas Mark 4)
Step 2
Lightly spray your Twinkie tin with non-stick cooking spray.
Step 3
In a bowl whisk together the flour, baking powder and salt together in a bowl.
Ingredients for this step
225gAllinson's Plain White Flour
1 tspBaking powder
A pinchSalt
Step 4
Heat together the milk and butter in a small saucepan until the butter begins to melt. Remove from the heat before adding the vanilla extract. Keep to one side.
Ingredients for this step
2 tbspWhole milk
4 tbspUnsalted butter (softened)
1/2 tspNielsen-Massey Vanilla Extract
Step 5
Seperate the eggs and place the egg whites in an electric mixer (or you can beat by hand with a little extra effort) Beat the egg whites until they become foamy in texture using the high speed setting. Gradually add in 6 tablespoons of the sugar and the cream of tartar whilst continuing to mix. Mix until the mixture reaches a soft peak consistency.
Ingredients for this step
5Egg white(s) (free range, medium)
12 tbspBillington's Unrefined Golden Caster Sugar
Step 6
In a seperate bowl, whisk together the egg yolks and 6 tablespoons of sugar for approx 5 minutes until the mixture thickens and becomes pale in colour.
Ingredients for this step
5Egg yolk(s) (free range) (medium)
12 tbspBillington's Unrefined Golden Caster Sugar
Step 7
Pour the egg white mixture in with the egg yolks, followed by the flour mixture and gently fold the mixture.
Step 8
Make a well in the cake batter and pour in the warm milk/butter mixture, gently folding all of the ingredients together until fully combined. Take care not to knock out any of the air from the mixture.
Step 9
Begin to fill your Twinkie tin with mixutre, approximately 3 tablespoons of mixture for each. Bake in the oven for 12-15 minutes until the sponge is golden in colour and springy to touch.
Step 10
Leave to cool for a few minutes before removing from the tin and transferring to a wire cooling rack.
Step 11
Make 3 holes in each of the Twinkies, insert a chop stick or straw into the bottom of each sponge and move around to create holes large enough to pipe in your filling.
Ingredients for this step
170gMarshmallow fluff
170gUnsalted butter (softened)
170gSilver Spoon Icing Sugar
1 tspNielsen-Massey Vanilla Extract
Step 12
To make the filling beat together the butter and icing sugar before adding the vanilla extract and beating once more. Increase the speed of your mixture to high and beat in the marshmallow fluff until the mixture is light and fluffy. Place in the fridge to chill.
Ingredients for this step
170gUnsalted butter (softened)
170gSilver Spoon Icing Sugar
170gMarshmallow fluff
1 tspNielsen-Massey Vanilla Extract
Step 13
Fill a piping bag fitted with a small nozzle with filling and pipe into the 3 holes at the base of each Twinkie. Add enough filling so that the Twinkies a full but be careful not to overfill as they will crack.
Step 14
To finish lightly dust with icing sugar.
Ingredients for this step
To dustSilver Spoon Icing Sugar
Ingredients
MetricImperial
For the Twinkies
A few squirtsNon-stick cooking spray
225gAllinson's Plain White Flour
1 tspBaking powder
A pinchSalt
2 tbspWhole milk
4 tbspUnsalted butter (softened)
1 tspNielsen-Massey Vanilla Extract
5Egg yolk(s) (free range) (medium)
12 tbspBillington's Unrefined Golden Caster Sugar
0.5 tspCream of tartar
5Egg white(s) (free range, medium)
For the Filling
170gMarshmallow fluff
170gUnsalted butter (softened)
170gSilver Spoon Icing Sugar
1/2 tspNielsen-Massey Vanilla Extract
For the Decoration
To dustSilver Spoon Icing Sugar
Utensils
Twinkie tin
2-3 bowls
Whisk
Electric stand mixer
Small saucepan
Piping bag
Small nozzle
0 Baker Ratings
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