Are you a twinkie lover? Bummed because Hostess is closing their doors? Not to worry...... you can make your own cream filled cakes!!
Check out the recipe below, if you try it, make sure to come back and comment and let me know how it turned out for you.
Cream filled cakes
Preheat oven to 350.
Beat all of the following ingredients in a mixing bowl until smooth:
2 cups cake flour
1 1/2 cups sugar
1 TBSP baking powder
1 tsp salt
1/2 cup vegetable oil
3/4 cup cold water
7 unbeaten egg yolks
1 tsp vanilla
Beat 7 egg whites until very stiff
Fold egg whites into batter in thirds: Fold in, dont beat!
Fill snack cake pans 2/3 full with batter. When baking it will puff up quite a bit, then shrink back down while cooling. Bake 8-12 minutes until golden brown. Let cool about 5 minutes before removing from pan.
If making these in cupcake form, increase baking time about 5 minutes.
Prepare filling while cake cools.
2 TBSP ap flour
1/2 cup milk
1/2 tsp vanilla
4 TBSP salted butter
4 TBSP shortening
1/2 cup sugar
Cook flour and milk over medium heat until paste forms, stirring constantly so it doesnt brown. Remove from heat and let cool about a minute. Add vanilla and stir until smooth. Press a piece of plastic wrap down to the surface of the paste to avoid forming a skin and set aside to completely cool. In mixing bowl, beat butter, shortening, and sugar until fluffy, scraping bowl to fully incorporate ingredients. Add cooled flour/milk mixture and continue beating on medium-high speed until smooth and creamy. Use a pastry bag and piping tube to fill snack cakes. You can store these cakes at room temperature well wrapped for up to 4 days.
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