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Homemade Twinkies | High Protein & Gluten Free (+ Rainbow!)

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4.3 from 78 reviews

These Homemade Twinkies with Strawberry Protein Cream Filling offer a healthier, gluten-free, and high-protein twist on the classic childhood treat. Featuring a moist coconut flour sponge cake and a creamy yogurt and strawberry cream cheese filling, they are perfect as a guilt-free dessert or snack.

Ingredients

Scale

Cake

  • 1 cup coconut flour
  • 2 tsp gluten free baking powder
  • 1/8 tsp salt
  • 1/4 cup honey
  • 3/4 cup unsweetened applesauce
  • 1/2 cup plain 2-4% Greek yogurt
  • 1/2 cup plus 2 tbsp unsweetened vanilla almond milk
  • 2 tsp vanilla extract
  • 3 whole eggs
  • 4 egg whites
  • 2 tsp rainbow sprinkles

Filling

  • 1/2 cup plain 2-4% Greek yogurt
  • 6 tbsp light strawberry cream cheese
  • 2 tsp rainbow sprinkles

Instructions

  1. Prep the Oven and Pans: Preheat your oven to 350°F (177°C). Lightly spritz two Twinkie silicone pans with cooking spray and place them on baking sheets to stabilize during baking.
  2. Mix Dry Ingredients: In a medium bowl, combine coconut flour, gluten-free baking powder, and salt, stirring well to evenly distribute the leavening.
  3. Mix Wet Ingredients: In another bowl, whisk together honey, unsweetened applesauce, almond milk, Greek yogurt, whole eggs, and vanilla extract until smooth.
  4. Whip Egg Whites: In a separate bowl, beat the egg whites until they form soft peaks, which will help lighten the batter.
  5. Combine Mixtures: Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in one-third of the whipped egg whites to loosen the batter, then carefully fold in the remaining egg whites along with 1 teaspoon of the rainbow sprinkles to maintain the airy texture.
  6. Fill the Molds: Sprinkle the remaining rainbow sprinkles evenly onto the bottoms of the silicone Twinkie molds. Fill each mold about two-thirds full with the batter to allow room for rising.
  7. Bake First Stage: Bake the filled molds in the preheated oven for 30 minutes until the cakes have risen and set.
  8. Unmold and Bake Again: Grease the baking sheets again to prevent sticking. Carefully remove the Twinkies from the molds and place them rounded side up on the baking sheets. Bake for an additional 7 to 10 minutes until the exterior turns lightly golden brown.
  9. Cool: Let the Twinkies cool completely on the baking sheets after removing them from the oven to set fully and make filling easier.
  10. Prepare Filling: Meanwhile, in a small bowl, mix together Greek yogurt, light strawberry cream cheese, and 2 teaspoons of rainbow sprinkles until smooth. Transfer the filling to a piping bag fitted with a star tip for easy insertion.
  11. Fill Twinkies: Once Twinkies are fully cooled, carefully insert the piping tip into the bottom side of each cake in multiple spots and fill with the strawberry protein cream cheese mixture to achieve that classic creamy center.
  12. Serve and Enjoy: Serve the homemade Twinkies fresh and enjoy a nostalgic treat made healthier with high protein and gluten-free ingredients.

Notes

  • Ensure the egg whites are whipped to soft peaks for optimal lightness in the cake batter.
  • Use silicone Twinkie molds for easy removal and best shape creation.
  • Allow Twinkies to cool completely before filling to prevent cream from melting or leaking.
  • The rainbow sprinkles add a fun visual touch but can be omitted or substituted as desired.
  • Store filled Twinkies in the refrigerator and consume within 3-4 days for freshness.

Find it online: https://yumfoodusa.com/homemade-twinkies-high-protein-and-gluten-free-rainbow/