Mock Twinkies

Indulge your sweet tooth with these irresistible homemade Mock Twinkies, a nostalgic treat that’s perfect for satisfying snack-time cravings or impressing your guests! This delightful recipe features light and airy sponge cakes made from pantry staples like all-purpose flour, butter, and eggs, paired with a luscious, creamy filling made of whipped cream and marshmallow fluff. With a quick 20-minute prep time and simple step-by-step instructions, these golden cakes bake to perfection in just 15 minutes. Perfectly portable and delightfully nostalgic, these homemade Twinkie-style desserts are kid-friendly, crowd-pleasing, and ideal for any occasion. Whether you’re recreating a childhood favorite or exploring new homemade sweet treats, these Mock Twinkies are sure to become a family favorite!

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 1 cup All-purpose flour
• 1 tablespoon Cornstarch
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 4 tablespoons Unsalted butter
• 0.75 cup Granulated sugar
• 2 Large eggs
• 1 teaspoon Vanilla extract
• 0.5 cup Milk
• 1 cup Heavy cream
• 3 tablespoons Powdered sugar
• 0.5 cup Marshmallow fluff

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a mini loaf pan or Twinkie-shaped pan.

Step 2

In a medium bowl, sift together the flour, cornstarch, baking powder, and salt. Set aside.

Step 3

In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

Add half the dry ingredients to the wet mixture and mix until just combined. Then add the milk and mix until smooth. Finally, mix in the remaining dry ingredients until fully incorporated.

Step 6

Pour the batter into the prepared pan, filling each cavity about two-thirds full. Smooth the tops with a spatula.

Step 7

Bake for 12-15 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 8

While the cakes are cooling, prepare the filling. In a mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form.

Step 9

Fold the marshmallow fluff into the whipped cream until well combined.

Step 10

Once the cakes are cool, use a skewer or piping tip to poke three small holes in the bottom of each cake. Fill a piping bag with the cream mixture and pipe it into each hole until filled.

Step 11

Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	947.8 grams (947.8g)

Amount per serving	% Daily Value*
Calories	2951

Total Fat 141.80g	182%
Saturated Fat 80.70g	404%
Polyunsaturated Fat 0.10g
Cholesterol 747mg	249%
Sodium 1397mg	61%
Total Carbohydrate 381.00g	139%
Dietary Fiber 3.30g	12%
Total Sugars 250.20g
Protein 28.90g	58%

Vitamin D 134IU	669%
Calcium 238mg	18%
Iron 8mg	42%
Potassium 479mg	10%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.8%

Protein: 4.0%

Carbs: 52.3%