Creme Twinkle Snack Cakes

Cream Twinkle Snack Cakes - Makes 10-12.

Cream Twinkle Snack Cakes



  • 4 egg whites
  • 16-oz. box Golden Pound Cake Mix
  • 2/3 cup water


  • 2 tsp. very hot water
  • 1/4 tsp. salt
  • 2 cups marshmallow crème
  • 1/2 cup shortening
  • 1/3 cup powdered sugar
  • 1/2 tsp. vanilla
  1. Preheat oven to 325°F. Disregard the directions on the box of cake mix. To make the cake batter, beat the egg whites until stiff. In a separate bowl combine cake mix with water, and beat until thoroughly blended (about 2 minutes). Fold egg whites into the cake batter and slowly combine until completely mixed.

  2. Spray the Twinkle pan cavities with non-stick spray. Pour the batter into the pan cavities, filling each one about 2/3 full. Bake in the preheated oven for about 20 minutes, or until the cake is golden brown and a toothpick stuck in the center comes out clean. Allow to completely cool.

  3. For the filling, combine the salt with the hot water in a small bowl and stir until salt is dissolved. Let this mixture cool. Combine the marshmallow crème, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. Add the salt solution to the filling mixture whisk until blended.

  4. To fill the cakes, use a skewer or chopstick to poke 3 holes partially through the snack cake from the bottom, and wiggle around to hollow out some space. Use a piping bag fitted with a Bismarck (#230) tip or use the injector nozzle from the Twinkle Crème pan set to fill the cake with the Snack Cake Crème.

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