8 square sheets tin foil, 12 in (30 cm) square sheet
1 medium potato, or 1 small spice container
Nutrition Info
Calories 272
Fat 9g
Carbs 41g
Fiber 0g
Sugar 21g
Protein 6g
How to Make It
1. Step
Using a hand mixer, beat the egg whites in a large bowl until foamy. Add the cream of tartar and continue beating until soft peaks form.
2. Step
In a medium bowl, beat the egg yolks with a hand mixer. Add the sugar a bit at a time and beat until thickened. Add the yolk mixture to the egg whites.
3. Step
Sift the cake flour, all-purpose flour, salt, and baking powder and add to the egg whites. Gently fold until fully combined.
4. Step
Add the butter and milk to a bowl or glass measuring cup and microwave for 20 seconds, or until the butter melts completely. Add the butter mixture and the vanilla to the batter and gently mix.
5. Step
If you have the Twinkie machine, you can simply pour in the batter and follow the machine’s instructions.
6. Step
If you’re not using the Twinkie machine to bake your Twinkies, preheat the oven at 350ºF (180ºC).
7. Step
If you are using DIY molds, grab a sheet of tin foil, fold it in half, then in half again, and, using a small container or other Twinkie-shaped item, mold the foil into an oblong shape. Trim the excess foil around the edges. Repeat to make 8-10 molds total.
8. Step
Fill the molds halfways and bake for 15 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
9. Step
If you are using a Twinkie baking pan, fill each indent halfway and bake for about 13 minutes, or until a toothpick inserted in the middle of a cake comes out clean. Let the cakes cool down.
10. Step
To make the filling, mix the marshmallow fluff and milk in a large bowl. Microwave for 20 seconds, then set aside to cool.
11. Step
Once the cakes are done, let cool. Fill a pastry bag with the filling. Use the tip to make 3 small holes in each cake, and squeeze in the filling.
