Sweet Baked Life

Twinkies, the light and creamy sponge cakes are making a comeback! Yep, it’s true! Have you seen them on your favorite grocery store’s shelves yet? I’ve heard that they will be gracing ours today. To tell the truth, I was never really a big fan of the Twinkie but my family loved those tasty little treats and mourned when they quickly disappeared. So, to honor the return of the Twinkie I decided to make some of these heavenly bites myself. And even better, over the weekend when I was wandering through our local Sur La Table my son excitedly pointed out a Creme Snack Cake Pan. What could be more perfect? The rest is history — this little gem made it home to my kitchen and I baked up my own Retro Twinkie Snack Cakes! And let me tell you, if you are a Twinkie lover, and even if you’re not, you will love these soft vanilla cakes injected with whipped marshmallow delight!

Retro Twinkie Snack Cakes

Marshmallow Filling
(adapted from Cupcakes and Recipes)
7 ounce jar marshmallow fluff
1/2 cup butter, softened
1/3 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 teaspoons very hot water

To make the marshmallow filling: Dissolve salt into the hot water and cool. In a large bowl of an electric mixer with the whisk attachment, beat together the marshmallow cream, butter, confectioners’ sugar and vanilla until fluffy. Then beat in the salt water. The mixture should be light but not as stiff as frosting. Note, this is exactly how I made the filling, however in my opinion adding the salt and water was not necessary as for me, it made the filling a bit too salty for my taste. Next time I make these I will not do this step. As well, I would suggest that you make the filling first then put it in the refrigerator to let firm up while you make and bake the cakes. Again, I did not do this, but I believe that having the filling a bit firm make it easier to pipe into the cakes.

For the cakes (makes about 12)
(adapted from Joy the Baker)
2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
10 Tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup milk

Heat your oven to 350 degrees.

To make the cakes: Sift together the flour, baking powder and salt into a bowl and set aside. Then in a large bowl of an electric mixer beat together the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs one at a time, beating for 1 minute in between each addition. Beat in vanilla extract. Reduce speed to low and add flour mixture alternately with the milk in 3 batches, beginning and ending with the flour mixture and beating until just incorporated.

Spray Twinkie tins with nonstick spray. I had only one tin, so I baked my Twinkies in two batches. Fill each cup about 1/2 to 2/3 full. Note: DO NOT OVER FILL YOUR TINS! The first batch I baked I filled the cups about 3/4 full and the cakes rose high above the tin cups. When I tried to remove the cakes the tops separated from the bases. Thankfully I had another batch to bake. Bake for 15 minutes, or until the cakes are just slightly golden and a pick inserted in the center of the cakes comes out clean. DO not over cook. Remove from the oven and let cool in the pan for about 15 minutes then gently remove and place on a rack and allow to cool completely before filling with marshmallow cream.

When the cakes are completely cook, turn them upside down and use a straw to create three holes in the bottom. Scoop the marshmallow filling into a zip top bag and snip off a corner of the bag. I would highly recommend that you use a piping tip at the end of your baggie, or use a pastry bag with a tip. Doing this will make your piping much easier. Pipe the filling into each hole. Turn right side up and serve on a platter.

Even though I had a few challenges while making these cakes, they turned out super yummy! My family gobbled up these Retro Twinkie Snack Cakes wishing I had made a double batch! I will absolutely make these again, but with the changes I noted. So go ahead and celebrate the return of the Twinkie by whipping up a homemade batch of these treats in your own kitchen — they’re a fun and delicious treat that will bring back many a childhood memory!