I made them and they are awesome. Better than the real thing, I think. The cakes are light and fluffy with just about nothing to them and the filling is sweet and creamy.
1/2 cup cake flour, sifted
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon Princess vanilla extract x2
3 Tablespoons sugar
In a small bowl, sift flour, baking powder and salt. Set aside.
Separate eggs, placing whites in the bowl of a stand mixer fitted with the whisk attachment. Beat until the egg whites begin to foam, then add cream of tartar and whip on high speed for 3-5 minutes until soft peaks form. Gently transfer whites to a clean bowl. Clean and dry work bowl. (Or if you’re crazy like me and have a second work bowl for your stand mixer, leave whites as is and use second bowl.)
Beat egg yolks for a minute, then add 1/2 teaspoon vanilla and continue beating. Gradually add sugar and beat for another 2-3 minutes until pale in color and double in size. Add the flour and mix it in.
Fold in egg whites mixture just until fully incorporated.
Divide batter among greased cavities in the Twinkie pan, about 3/4 full and smooth over the tops.
Bake at 375 degrees F for 6-8 minutes until tops spring back and cakes are golden in color.
Remove from oven and transfer to wire rack to cool. While cakes cool, prepare filling.
Makes 12 Twinkies
Ingredients for filling
3 tbsp all purpose flour
1/2 cup milk
1/3 cup butter
1/4 cup shortening
1 tsp Princess vanilla extract
2 cups confectioner’s sugar
Additional sugar optional
In a small saucepan, combine flour and milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. (Mixture will be very thick) Cool to room temperature.
In a small bowl, cream butter and shortening until light and fluffy. Beat in vanilla and cooled milk mixture until smooth. Beat in confectioner’s sugar.
Transfer filling to a piping bag fitted with a Bismarck 230 tip. In three distinct holes on the bottom of each cake, pipe filling into the centers.