Ingredients:
For the Cakes:
1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt
4 large eggs, separated
1 cup granulated sugar
⅓ cup whole milk
1 tsp vanilla extract
2 tbsp melted butter
For the Cream Filling:
½ cup butter, softened
1 cup powdered sugar
1 cup marshmallow fluff
1 tsp vanilla extract
1–2 tbsp heavy cream (as needed)
Instructions
- Make the Cakes
Preheat oven to 350°F (175°C).
Lightly grease a Twinkie pan or small oval molds.
In a bowl, whisk flour, baking powder, and salt.
In another bowl, beat egg yolks with sugar until pale and thick.
Add milk, vanilla, and melted butter; mix well.
Fold the dry ingredients into the yolk mixture.
In a clean bowl, beat egg whites to stiff peaks.
Gently fold the whites into the batter.
Fill each mold about ¾ full and bake 10–12 minutes, until golden.
Cool completely.
- Make the Filling
Beat butter until fluffy.
Add powdered sugar; mix until smooth.
Add marshmallow fluff and vanilla.
Add cream only if needed to loosen the texture.
- Fill the Twinkies
Use a small piping tip to poke 3 holes in the bottom of each cake.
Pipe in the cream filling until each cake feels slightly full.
Serve immediately or chill 15 minutes for a firmer texture.