THE HOMEMADE TWINKIE CAKES
Prepare the cake batter according to the recipe instructions. There are many options for twinkie pans online – I guarantee you’ll use them again. Bake for 60 to 70 minutes, until the cakes are golden, and when you apply a little pressure to the tops, the cake springs back ever so slightly. Place the pan on a wire rack and let cool for about 2 hours.
THE HOMEMADE TWINKIE FILLING
The filling is a mixture of buttercream and marshmallow creme. In this recipe, I’ve included directions on how to make marshmallow creme from scratch. I added vanilla seed for flavor, and gave it a summery pink with food coloring.
Use any extra filling to spread onto the Twinkie wherever you like. I chose just the ends – each tip was freshly-dipped in marshmallowy goodness. Add fancy sprinkles on top of the marshmallow, if desired.
A big shout out to Shauna Sever for her inspirational cookbook, Pure Vanilla.
Isabel, thank you for reminding me how fun it was to be a little girl!
Photos by: Maria Hedrick Photography