Ok so I was tasked to make homemade twinkies – a slightly healthier version on the E number packed you’d get off the shelves… I’ve already made homemade twinkies before on the channel with a lovely little hack too, but instead set myself the challenge of making a massive one (still healthier in relevant portion size) but wow this was a challenge!
To make the cake it’s actually nice and straightforward, just make sure you grease your bundt tin including the centre section well to help it ease out of the tin later – you’ll not regret it!
In a large mixing bowl using an electric whisk cream together the butter and sugar until fluffy. Then add in the extract, eggs, oil and buttermilk, whisking together until smooth and combined. Add in the flour, salt and baking powder and whisk through until the batter is lump free and consistent in colour, scrape the bowl down with a spatula if needed.
Pour the batter into the well greased bundt tin. Bake at 140fan/160c or equivalent for 60 minutes. Check the cake is done by inserting a skewer into the middle of the cake and if it comes out clean it is ready – allow to cool, then remove from the tin and allow to cool fully.
Whilst the cake is cooling, whip together the marshmallow fluff, softened butter & vanilla extract until a smooth frosting is formed. Put into a piping bag.
Turn the cooled cake flat side up and using an apple corer core roughly 8 segments out of the cake to create little holes – angle the corer or use your fingers to push out the walls connecting the cake together. Pipe the marshmallow cream into the gaps filling the network of tunnels you have formed in the cake. Turn over flat side down onto a cake stand and you are done!