Description
Delight in these tender homemade Twinkies filled with a light whipped cream center, perfect for everyday baking and family-friendly moments.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract (for filling)
Instructions
- Preheat the oven to 350°F (175°C) and grease a Twinkie pan or muffin tin.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla.
- Alternately add flour mixture and milk to the wet ingredients, mixing until combined.
- Pour the batter into the greased pan, filling each cavity about 2/3 full.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Allow cakes to cool in the pan for 5 minutes, then transfer to a wire rack.
- For the filling, whip the heavy cream to soft peaks, then gradually add powdered sugar and vanilla until well combined.
- Once cakes are cool, use a pastry bag to fill each with the whipped cream.
- Serve and enjoy!
Notes
These desserts are best enjoyed fresh. Keep filled Twinkies in the refrigerator for up to three days or freeze unfilled cakes for longer storage.
Nutrition
- Serving Size: 1 Twinkie
- Calories: 250
- Sugar: 16g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg