Copycat homemade Twinkies poppers are a homemade version of the classic snack cake, only cuter.
homemade Twinkies poppers
So, have you found Food Fanatic yet? It’s super duper popular, so I’m hoping the answer is “yes.” And I’m super duper excited (I know people always say that, but I am, because a bunch of cool bloggers are on there, and one day I hope to be cool) to be part of their team now. I’ll be creating homemade versions of store-bought foods. Otherwise known as “copycats”. E
ver nostalgic (thank you ’80s and Saturday morning marketing and a mom sometimes lenient about sugar), my first recreation is this homemade Twinkies poppers recipe . Twinkies with a twist. See? I’m always going to try and find the twist.
Homemade Twinkies poppers are bite-sized (more like two bites) awesomeness. How are Twinkies not sold like this yet? How is everything not sold in poppers form?
This recipe is a bit denser than the original version, more cake-y than sponge-y. And the filling is smoother and thicker than the original, to suit my personal taste, though just as sweet. To make the popper shape, I used my Wilton Pops Pan (an affiliate link), but you can also use a mini-cupcake pan, they will just be a bit smaller. So you’ll get more of them. Bonus. Or, make your own molds with tinfoil.
If you have any special requests for homemade versions of store-bought things, let me know in the comments and I’ll get right on it.
- 1 box Pound Cake Mix, 16 ounces
- 2/3 cup Water
- 4 Egg Whites
- 6 tablespoons Butter
- 2 cups Confectioners Sugar
- 3/4 cup Marshmallow Fluff
- 2 tablespoons Milk
Preheat the oven to 325°F. Spray brownie pop molds or a mini cupcake tray with cooking spray and set aside.
Combine the pound cake mix and water in a bowl. Mix on medium speed with a standing or hand mixer for two minutes until well blended.
In a separate bowl, beat the egg whites on high speed until stiff peaks form. Fold the egg whites into the cake mixture and stir on low until well blended.
Fill the cavities of the brownie molds and/or cupcake tray two-thirds full with batter. Bake for 12 to 15 minutes, or until a toothpick inserted comes out clean and the top springs back when pressed. Let the cakes cool
Amount Per Serving: Calories: 70Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 53mgCarbohydrates: 11gFiber: 0gSugar: 9gProtein: 1g