Twinkies

Twinkies at the store are full of chemicals and are a scary to eat. I wanted to make something that I can give to my kids when they ask for store bought Twinkies at the store.

Twinkies
1 cup all purpose flour
3/4 sugar, divided
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon sea salt
5 eggs, separated
1/4 teaspoon cream of tartar
1/3 cup orange juice
1/4 cup olive oil
1 teaspoon vanilla extract

Prepare 12 cup muffin pan by coating with shortening, set aside. Be sure to coat inside the cups and the top of the pan as well.

Separate the eggs. You want the egg whites to be in a very clean bowl with no sign of yolk or fat in it. You will have 2 egg yolks left over.

Combine flour, ½ cup sugar, cornstarch, baking powder and salt in a large bowl. In another bowl, combine 3 egg yolks, juice, oil and vanilla. Sift the dry ingredients over the wet and combine well.

Beat 5 egg whites and cream of tartar until soft peaks form. Gradually add ¼ cup of sugar and continue to beat until stiff peaks.

Mix 1/3 of the meringue into the batter and then fold in the rest until no streaks form. Divide the batter between muffin cups (they should be full almost to the brim - may have a little batter left over) and bake at 325 F and bake for 25 minutes.

Filling
3 tablespoon all purpose flour
3/4 cup almond milk
3/4 teaspoon vanilla extract
6 tablespoons butter
6 tablespoons shortening
6 tablespoons sugar

Combine flour, sugar and milk in a saucepan. Cook over medium heat until thick paste forms. Be sure to stir constantly. Remove into a container and add vanilla. Cover and let cool completely.

Beat butter and shortening until fluffy. Add the flour mixture and beat for 5 minutes. Fill a pastry bag with frosting (use star tip). Jam the tip into the cake center and squeeze until the sides just start to bulge. 

Store in a covered container at in the fridge for up to 3 days or freeze for up to a month.

Makes 12 cakes