Twinkie, Twinkie little cake
How I know I cannot wait....... lets get to the recipe!!
2 cups King Arthur Unbleached Cake Flour Blend ( obviously, it doesnt have to be KA brand. I used Softasilk. If you dont have cake flour, no worries, you can easily substitute AP flour and corn starch. I measure 1 cup of AP flour and remove 2 tablespoons, then I add 2 tablespoons of corn starch to the flour.)
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
3/4 cup cold water
7 unbeaten egg yolks
1 teaspoon Princess Cake and Cookie Flavoring for true snack cake taste OR 1 teaspoon vanilla
( I had this in the pantry, I purchased it from Lorann Oil & I love it, but regular vanilla will work just fine)
7 egg whites, beaten very stiff
Snack Cake Filling
2 tablespoon King Arthur Unbleached All-Purpose Flour
1/2 cup milk
1/2 teaspoon vanilla
4 tablespoons salted butter
4 tablespoons shortening
1/2 cup granulated sugar
dash of salt (optional)
1) Preheat the oven to 350º. Line cupcake pan with wrappers.
2) Place all ingredients except beaten egg whites into a large mixing bowl. Beat until smooth.
3) Working in thirds, fold the beaten egg whites into the batter. Take care to keep the batter light; fold, don't beat.
4) Fill each cupcake 2/3 full. The cupcakes will puff a bit during baking,
but will shrink back during cooling. Bake the cakes in a preheated oven for 8-12 minutes, until golden brown.
5) Remove the pan from the oven and let cool for 5 minutes. Meanwhile, start the filling.
6) In a small saucepan cook flour and milk over medium heat until a paste forms. Stir constantly and do not allow mixture to brown. Remove from heat and let cool 1 minute. Add Princess emulsion and stir until smooth. Press a piece of plastic wrap down on the surface of the paste to avoid forming a skin and set aside to cool completely.
7)In the bowl of your mixer beat butter, shortening, and sugar until fluffy, scraping bowl to fully incorporate ingredients. Add cooled flour/milk mixture and continue to beat 5 minutes on medium-high speed until smooth and creamy.
Use to fill cupcakes. Filling will remain creamy; store at room temperature 3-4 days.
8) To fill cupcakes: Place about 1 cup of filling into a clean pastry bag fitted with a round pastry tube, ( I used bismark tip) Gently insert the tube into the top of the cupcake,
about halfway through the cake. Using gentle pressure, squeeze a small amount of filling into the cake. You'll feel the cupcake expand under your fingers. Do not overfill, or the cake will burst.
I hope you enjoyed this recipe and i'd love to see pics if you find the time to make them. Of course, I highly recommend trying them. After all, they are TWINKIES!!!!!!
If you have any questions, please feel free to ask, im always happy to help if I can.
Thanks for stopping by !!