Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 large eggs
- 1/3 cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Line a 9×13 inch pan with parchment.
- Whisk flour, sugar, baking powder and salt in a bowl. In another bowl whisk eggs, milk, oil and vanilla. Combine the wet and dry ingredients until smooth. Spread evenly in the pan.
- Bake 12-14 minutes until a toothpick comes out clean. Let the cake cool completely.
- Cut into 12 slender rectangles (about 4×1 inch). Pipe or spread a line of cream filling on one side and place another rectangle on top to create a sandwich. Dust with powdered sugar.
Notes
- Tip: For a lighter texture, whisk eggs well or whip whites separately and fold in.
- Storage: Refrigerate filled Twinkies 2 days for best texture.
- Make ahead: Bake sponge a day ahead and fill just before serving.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 Twinkie
- Calories: 150 Kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 20 mg
