Vanilla Snack Cakes (Twinkies)

Vanilla Snack Cakes (Twinkies)
Adapted from King Arthur Flour
Yield: 24 cakes

Snack Cakes:
1 1/2 cups all-purpose flour
4 tablespoons corn starch
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup canola oil
3/4 cup cold water
1 teaspoon Princess flavoring (or 1 teaspoon vanilla extract)
7 eggs, separated

Preheat the oven to 350°. Spray a canoe pan or muffin tins with cooking spray and set aside.

Using an electric mixer, beat the egg whites until they are very stiff. They should hold their shape when removed from the bowl. Set aside.

Combine the flour, corn starch, sugar, baking powder, and salt in a large bowl. Using the STAINLESS WHISK, Whisk together or beat on low speed for a minute, until combined. Add oil, water, Princess flavoring, and egg yolks. Beat on medium speed until smooth.

Using THE SMALL MIX AND SCRAPPER, gently scoop 1/3 of the egg whites into the batter. Fold the egg whites in by slicing the spatula through the center of the CLASSIC BATTER BOWL, gently scooping batter from the bottom and wrapping it over the top. Turn the bowl 1/4 turn and repeat until the egg whites are barely visible. Repeat this process with each remaining 1/3 of the egg whites.

With the LARGE SCOOP, scoop the batter into the pan, filling the wells 2/3 full. Bake for 8-12 minutes, or until cakes are golden brown and just starting to pull away from the sides of the pan. Cakes will puff up when cooking, but will settle as they cool. Cool the cakes in the pan for 5 minutes, then gently remove them from the pan using a CLASSIC SCRAPPER. Allow them to cool, flat side down, directly on the STACKABLE COOLING RACK.

Filling:
2 tablespoons all-purpose flour
1/2 cup milk (I used soy milk)
1/2 teaspoon vanilla extract
1/2 cup unsalted butter
1/2 cup granulated sugar

In a small saucepan, heat the flour and milk over medium heat, stirring constantly. When the mixture becomes a paste (about 5 minutes), remove from heat and allow to cool for 1 minute. Stir in the vanilla extract. Place a piece of plastic wrap directly onto the surface to prevent a skin from forming, and set aside to cool completely.

With an electric mixer, cream the butter and sugar until light and fluffy. Add the cooled milk mixture and beat for about 5 minutes, until smooth and creamy.

Use the EASY ACCENT DECORATOR to fill the cakes. Place the tip about halfway into the cake and squeeze gently. Holding the cake in your palm while filling it will allow you to feel when it is full. Fill each cake 3 times to ensure that each bite contains cream filling!